2 tbsp butter, for grilling
4 slices thick-cut rustic bread
2 tbsp basil pesto
4 oz 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) California Cling sliced peaches, drained and patted dry, cut in half lengthwise
2 tsp fresh thyme leaves
1. 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.
2. Heat skillet over medium-low heat.
3. 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.
4. Remove from skillet, slice in half, and serve immediately.
Makes 2 sandwiches.