2 tbsp (30 mL) butter, for grilling
4 slices thick-cut rustic bread
2 tbsp (30 mL) basil pesto
4 oz (115 g) brie cheese, cut into 8 equal slices
2 small handfuls of fresh arugula
1 chicken breast, cut lengthwise into two slices, and grilled
1/2 can (7oz / 200 mL) California cling sliced peaches, drained and patted dry, cut in half lengthwise
2 tsp (10 mL) fresh thyme leaves
Lightly butter all flour slices of bread and place butter side down on a cutting board or platter. Spread two slices of the bread with pesto, and layer on top each; half of the brie cheese, arugula, grilled chicken breast, sliced peaches, thyme leaves, and remaining brie cheese. Top with remaining slices of bread, butter side out.
Heat skillet over medium-low heat.
Place the sandwiches, butter side down in the skillet and cover with a lid. Grill until golden brown, about 4 minutes. Flip sandwiches over and grill another 4 minutes, or until cheese is melted and sandwich is warmed through.
Remove from skillet, slice in half, and serve immediately.
Makes 2 sandwiches.