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.