With summer coming to a close, your schedule might be getting busier which can make packing a delicious and nourishing lunch every day feel like a daunting task. A sandwich is one of those meals that is easy to pack for lunch but can be super boring. This rosemary chicken, fig, brie and apple sandwich is anything but boring! Believe us when we say that you will be counting down the minutes until you get to eat this sandwich on your lunch break.
We were lucky enough to get our hands on some gorgeous, juicy figs for this recipe. Figs are a good source of dietary fiber that will help keep you feeling full and improve your digestion to maintain healthy bowel movements. We love enjoying these fresh figs on their own but our favourite way to eat them is in this honey fig jam we put on our sandwich. This honey fig jam would also be great served on a charcuterie board with a variety of different crackers and cheeses. Figs are in season from mid-May to November, so you still have time to grab some fresh figs!
Honey Fig Jam:
1 lb fresh mission figs, stemmed and cut into small pieces
½ cup white sugar
2-4 tbsp honey (more or less based on desired sweetness)
1 tbsp lemon juice (juice from ½ a lemon)
¼ cup water
1 chicken breast, cut in half
4 tsp olive oil
1 clove garlic, minced
¼ tsp fresh rosemary, finely chopped
2 tsp lemon juice (juice from ¼ of a lemon)
Salt + pepper to taste
2 pieces of sourdough bread
Cooked rosemary chicken
¼ granny smith apple, thinly sliced
Handful of spinach
2 large slices of brie cheese
2 tbsp honey fig jam
2 tsp mayonnaise
In a large saucepan, add the figs and sugar and stir occasionally for 15 minutes until the sugar has dissolved and the figs are juicy.
Add the water and lemon juice and bring to a boil while continuing to stir.
Bring the jam to a simmer and occasionally stir for 15 minutes.
Remove from the heat and stir in the honey.
Transfer the jam to a clean jar, let cool to room temperature and store in the fridge.
Season chicken breast with 2 tsp olive oil, garlic, rosemary, lemon juice, salt and pepper.
Preheat a pan on medium-high heat and add the remaining 2 tsp of olive oil.
Sear chicken on each side for 4-5 minutes or until the internal temperature reaches 165ºF.
Toast the sourdough bread.
Spread the fig jam on one piece of bread and the mayo on the other piece.
Add the spinach, chicken, brie cheese and apple slices. Slice in half.