BBQ Night: Chicken and Brie Sandwiches with Corn on the Cob

I like to call this my rip-off sandwich from Earls’  “Chicken, Brie and Fig Sandwich”.  Earls’ sandwich has a wonderful fig jam on it which I have yet to find at a grocery store (if you know where to buy it please share) and apple slices which I left out. I substituted Mango Chutney for the fig jam but really any jam will work and I used spring mix salad because I didn’t have spinach. After doing some research on brie for our supper, I learned that the rind is perfectly edible and some people will consider it rude to cut it off if you are at a party.  As for the corn,  the BBQ is the only way I have ever cooked corn on the cob; its easy and delicious.

  • Grilled Chicken Breasts – with or without BBQ sauce
  • Brie Cheese sliced
  • Jam/Chutney, should be something sweet  and/or spicy that pairs with brie.
  • Ciabatta Buns (slightly toasted on the BBQ)
  • Spinach or lettuce variety of your choice
  • Grill your chicken on the BBQ and when you put your sandwiches together the heat off the chicken is hot enough to melt the brie.
  • BBQ’d Corn on the Cob: Take the husks off, spread butter on the corn and salt and pepper and wrap tightly in tin foil, the corn takes about 15-20 minutes on the BBQ and be careful around your kids,  the corn is super hot when you open the tin foil.
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