Balsamic Grilled Chicken Sandwich with Brie and Mango Chutney

4.18.10 § 3 Comments


Sandwiches may not necessarily be the most glamorous thing to write about, but I got a great response from many of you after sharing the recipe for a salmon sandwich with avocado butter.  I think that’s because, while it’s really easy to get creative when making sandwiches, most of us rarely do (which in my opinion is really unfortunate).  Since starting this blog, I’ve talked to quite a few friends who say that they don’t really know how to cook, so they rarely try.  (You know who you are…)  Well kids, this one’s for you!  Come on…sandwiches are easy.    


The ingredients are simple.  Your choice of bread, balsamic grilled chicken,  mango chutney, brie and some sort of green.  This time I used red leaf lettuce because that’s what was in my fridge.  But usually, I make this sandwich with arugula.  The peppery taste really complements the sweetness of the chutney and the creaminess of the brie.  And like sandwiches should be, it’s quick and easy to make – especially if you’ve marinated the chicken ahead of time.  I usually throw the chicken into a ziploc with balsamic vinegar and let it sit in the refrigerator for a day or two, pulling it out and letting it come closer to room temperature before cooking it.    


This one can get a little messy, so keep your napkin close!

Balsamic Grilled Chicken Sandwich with Brie and Mango Chutney
adapted from The Foster’s Market Cookbook
makes 1 large sandwich    

1 large chicken breast, butterflied, marinated in balsamic vinegar
2 pieces of bread (multigrain and sourdough are both good), toasted
brie cheese, sliced
handful of arugula or other green of your choice
mango chutney    

Grill your chicken breast (I use a little George Foreman grill but you can also grill outside if you want).  If grilling isn’t an option, you can always cut the chicken into slices and cook it in a ban on the stovetop.  Toast the bread while the chicken is cooking.    

Put a generous amount of mango chutney on one slice of bread.  When the chicken is done, place it on top of the chutney-smeared slice.  Quickly top this with brie.  You definitely want to do this while the chicken is still hot so the brie will melt.  Finally, pile on your greens and finish with the other slice of bread.  You may want to cut the sandwich in half because the chutney and brie tend to drip everywhere as you squeeze to hold everything together.    

ps – this is a little cheesy, but this one is great with a glass of milk!    


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§ 3 Responses to Balsamic Grilled Chicken Sandwich with Brie and Mango Chutney

  • Yum, this looks really good! I always want to do more interesting things with chicken, and this looks like a perfect go-to recipe. I also looove mango chutney, and the brie looks so gooey and delicious. I think I haven’t been marinating things for long enough, especially chicken–I’ll definitely try it for a day or two like you said!

  • Laura says:

    Thanks! I definitely do not marinate long enough…good advice! Excited to try this one for a quick lunch.

  • Erica says:

    Ohh yess, this definitely sounds familiar 🙂

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