Chicken, Spinach & Fig Jam Bagel

Chicken, Spinach & Fig Jam Bagel

Ingredients (quantities will vary depending on how many paninis you wish to make)


  • 1 package Byblos Plain Bagels
  • 1 jar fig jam
  • fresh roasted, thinly sliced chicken breast, lightly seasoned
  • 1-2 tomatoes, sliced thin
  • handful of baby spinach leaves
  • wedge of brie cheese(St Andre is a nice runny cheese)



Preheat the panini press or sandwich griddle/grill  to "sandwich" setting or approximately 350F.


Slice the bagel in half. 


Spread the bottom half of the bagel liberally with fig jam. Place a thin layer of chicken breast pieces over top of the jam. Then layer on the tomato slices. Top this with a sprinkling of baby spinach leaves.


Using a knife, lay slices/chunks of brie cheese scattered over top of the spinach. Top with the other bagel half and place in the panini maker.


Cook until the bagel is slightly compressed, lightly golden brown and the cheese has melted and the chicken is warmed through, about 3-5 minutes depending on your temperature and your machine.


Remove and serve immediately.