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Low Nickel Chicken and Pear Sandwich

Christy Cushing at http://nickelfoodallergy.com/
Seasoned chicken, on top of melted brie cheese with balsamic vinegar soaked pear slices in between warm ciabatta bread truly makes this recipe taste gourmet.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Lunch, Main Course
Cuisine American
Servings 2 people


  • 1-2 Tablespoons of olive oil
  • 1-2 chicken breasts
  • 1-3 teaspoons of Italian seasoning
  • 1-2 tablespoons of brie cheese
  • 1 pear green or red, that's soft
  • 2 teaspoons of balsamic vinegar
  • 1-2 medium sized ciabatta bread loaves that don't contain soy


  • First pour the oil in a medium saucepan placed on medium heat on the stove. Cut the chicken lengthwise in half so it's thin for the sandwich. Lightly season the chicken with the Italian seasoning on both sides and place it in the oiled saucepan. Thoroughly cook the chicken.
  • While the chicken is cooking, cut the ciabatta bread loaves in half, length wise. Toast or heat the centers of the ciabatta bread. When the bread is warm, liberally spread the brie cheese over it on both sides and place it aside.
  • Next thinly slice up the pear and sprinkle balsamic vinegar on it.
  • When the chicken is thoroughly cooked, place it on top of half of the ciabatta bread loaf. Put the pears over the chicken and the top your sandwich with the other half of the ciabatta bread and enjoy!


From time to time, I'll also add fresh basil leaves on top of the pear.