Chicken, Fig, Beet and Goat Cheese Grilled Cheese  Back to Recipes

A glass of Ecco Domani Pinot Grigio is a bright finish to Chicken, Fig, Beet and Goat Cheese Grilled Cheese. Serves 8.

  • 8 slices rosemary focaccia bread
  • 8 teaspoons butter
  • 8 ounces goat cheese
  • 1 cup fig preserves
  • ½ cup Dijon honey spread (1/4 cup Dijon mustard, ¼ cup honey)
  • 1 pound roasted chicken, pulled into bite-size pieces (a store-bough rotisserie chicken works well)
  • 8 ounce can of beets, drained and sliced



Arrange slices of bread on work surface. Spread 1 teaspoon of butter evenly on each slice. Carefully flip four of the slices, butter side down on work surface.

Meanwhile, begin heating a cast iron skillet over medium heat on stove top.

Spread ¼ of fig preserves on each of four (butter down) slices of bread. Spread ¼ of Dijon honey spread on top of fig spread.

Divide goat cheese, beets and pulled chicken into four equal amounts and assemble on four flipped (butter down, fig and Dijon side up) slices of bread. Place four remaining slices of bread (butter side up) on open sandwiches, forming four whole sandwiches (buttered sides facing out).

One at a time, grill the grilled cheese in cast iron skillet over medium heat for about four minutes before flipping and cooking another three minutes on the other side. Repeat until all sandwiches are cooked. Let sandwiches cool on cutting board for ten minutes, then slice on the diagonal, making eight total. Enjoy on a rainy day with Ecco Domani Pinot Grigio and a movie.


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