A tasty grilled sandwich that makes a good lunch or snack
In the kitchen:
Cut the bread into 1 cm slices.
Remove any membranes and tendons from the chicken breast.
Spread the bread with the olive tapenade.
Cut the brie into thin slices.
At the barbecue:
Prepare the barbecue for direct heat – 185-200°C. If you are using a charcoal barbecue, you need approx. 1/3 of a chimney starter with lit briquettes.
Put the waffle and sandwich iron in the GBS grate and preheat for 5-8 minutes.
Put the chicken breast in the iron and cook for approx. 5-8 minutes. Then turn the iron through 180 degrees and cook for another 5-8 minutes – until the core temperature reaches 65°C. Allow to stand for at least 5 minutes, then cut into slices.
Assemble the sandwich with the brie and grilled chicken.
Put it in the preheated sandwich iron. Close the iron firmly around the bread and cook for approx. 5-8 minutes.
Flip the iron and cook the sandwich for another 5-8 minutes. Check that the surface has a crisp crust.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.