Chicken Julie Sandwich Recipe

Marinate the chicken

In a shallow dish, whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tbs chopped thyme, 1 tsp salt and 1 tsp black pepper. Add the chicken pieces and turn to coat. Cover and refrigerate for at least 20 minutes and up to 2 hours.

Grill the chicken

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Remove chicken from marinade and shake off excess. Grill 4–5 minutes per side for small breasts (internal temp 165°F / 74°C) until cooked through and nicely charred. Transfer to a plate, loosely tent with foil and rest 5 minutes, then slice thinly if thick.

Cook the chutney

In a medium skillet, melt 1 tbs butter over medium heat. Add the finely chopped onion and sauté 4–5 minutes until translucent. Add 2 cups diced pears, 2 tbs brown sugar, 2 tbs apple cider vinegar, 1 tsp Dijon, 1 tsp ground ginger, 1 tsp red pepper flakes, 1 tsp salt and 1/2 tsp black pepper. Stir to combine.

Simmer and reduce

Bring mixture to a gentle simmer, then reduce heat to medium-low. Cook, stirring occasionally, 12–15 minutes until pears are soft and mixture has thickened. Add up to 2 tbs water if it sticks or needs loosening. Taste and adjust seasoning (more vinegar for tang, sugar for sweetness). Remove from heat and let cool slightly — chutney will continue to thicken as it cools.

Prepare the brie

If using a whole small wheel, cut into two 1/2-inch thick rounds (or 4 thinner pieces). Pat dry with paper towel. Set out three shallow bowls: flour, beaten egg, and panko combined with 1/4 tsp salt.

Bread the brie

Dredge each brie piece in flour, shaking off excess, dip in beaten egg, then press into panko to coat completely. For a thicker crust, repeat egg and panko once more.

Fry the brie

In a skillet over medium heat, warm 1/2 cup vegetable oil until shimmering (test with a breadcrumb — it should sizzle). Add breaded brie rounds and fry 1–2 minutes per side until golden brown and crisp. Use a spatula to transfer to a paper-towel-lined plate. Do not overcook — brie should remain soft inside. Keep warm in a low oven (200°F / 95°C) if making ahead.

Toast the buns

Butter the cut sides of 2 brioche buns. Toast on a hot skillet or griddle, buttered-side down, until golden and crisp, about 1–2 minutes.

Assemble the sandwiches

On the bottom bun place a small handful (about 1/2 cup) of mixed greens. Add the sliced grilled chicken (divide evenly between 2 buns). Spoon 2–3 tablespoons of warm pear chutney over the chicken. Top with one fried brie round per sandwich. If desired, drizzle a scant 1 tsp honey or fig jam over the brie for extra sweetness. Finish with the top bun.

Serve

Serve the sandwiches immediately while fried brie is warm and slightly melty. Provide extra chutney on the side if desired.