Sometimes just a couple of unexpected ingredients can completely transform a dish from ordinary to so much more than that.  Grilled chicken sandwiches are most definitely something that can be totally bland and boring, or wow-worthy.  This weekend our friends came over for dinner, and unlike some times when I have so many ideas I can’t decide what to serve, this time I was drawing a complete blank.  Everything that came to mind seemed too boring, too fancy, not nice enough for entertaining, etc.  Whenever this happens, my strategy is usually to choose a side dish and then a main dish will eventually come to mind.  I recalled this blackberry chèvre salad from last year and eventually these sandwiches took shape in my mind.

You could certainly make this with many types of bread, but I wanted something with a mild flavor so that the brie and blackberries could really shine through, as well as something soft so that a mouthful wouldn’t be too much to chew at once.  I ended up making my eternal favorite burger buns in a slightly oblong shape to better fit the chicken breasts.  I love these sandwiches because they are so incredibly simple to make, but the sum of all the parts made up a sandwich I kind of wish I could eat every single day.  This will be a nice easy but impressive recipe to have in the ranks for spring and summer entertaining.


6 oz. fresh blackberries,
2 tsp. red wine vinegar
2 tsp. olive oil, plus more for pan
1 tsp. honey
1 tsp. fresh thyme leaves
Salt and pepper, to taste
2-3 chicken boneless skinless chicken breasts
1 tsp. herbes de Provence
Sandwich buns, split
1 cup baby spinach leaves
4 oz. brie, thinly sliced


  • 01

    In a small bowl, combine the blackberries, red wine vinegar, olive oil, honey, and thyme leaves.  Season lightly with salt and pepper.  Toss well with a fork, mashing berries slightly but leaving most intact.  Set aside.

  • 02

    Holding the chicken breasts in place with tongs, butterfly them lengthwise to produce two thinner halves.  Season both sides of the chicken pieces with a sprinkle of herbes de provence, as well as salt and pepper.  Place a large skillet (preferably cast iron) over medium-high heat and coat lightly with olive oil.  When the pan is hot, add the chicken pieces and cook, turning once during cooking, until both sides are browned and the center registers 160˚ F on an instant read thermometer.  Transfer to a plate to rest and tent with foil.

  • 03

    Meanwhile, preheat the oven to 400˚ F.  Place the split sandwich buns on a baking sheet, cut sides facing up.  Layer one half of each bun with baby spinach leaves and sliced brie.  Transfer the baking sheet to the oven and let bake just until the naked half of the bun is toasted and the brie is melted.  Remove from the oven, place a piece of chicken on top of the brie on each bun, and spoon some of the blackberry mixture over the chicken.  Close the sandwiches with the other half of the each bun and serve immediately.
  • Em Rohrer

    Those look amazing! I’ve never tried pairing blackberries with chicken before, but I love the fruit with poultry idea – yum! Can’t wait to give these a try, thanks for sharing!

  • I might have to ditch the chicken, but the brie/blackberry/spinach combo is coming to a grilled cheese in the near future!

  • kierstan

    Delicious! I just had a grilled brie and apple sandwich yesterday, which was great, but I bet the addition of chicken would make it amazing!

  • Melissa Brooker

    Wow this sounds delicious I will definitely be making these very soon! On a separate topic I bought Rick Bayless Everyday Mexican after seeing you post about him and wow I already have a list of meals I want to make!

  • L.A. Brown

    Love this sandwich. Anything with that sweet/salty combo. Pinned.

  • Carol at Wild Goose Tea

    I am a believer of chicken, brie and fruit. I made a sandwich with apple & a chutney that was soooo good. This has got to be as good or better. And I would have never thought in a million years, give or take a hundred years, to use blackberries.

  • Amelia

    I agree 100% with everything you just wrote. Every single part of this sandwich is perfect! I wouldnt change a thing. Most definitely worth making YOUR bun recipe too because it is so good! The first time I whipped up a batch for burgers, Kevin went nuts. He is no longer a fan of store bought breads/buns. :)Mmmmm!

  • Louann Zundel

    It’s like you knew what I needed to use up in my fridge! Had some leftover brie and blackberries and this was the perfect pairing. Sandwiches were a big hit!! Thanks, Annie.

  • Jourdie Ross

    Ho ehm gee. Jam in savory mode is one of my favorite things. Melted cheese is another. Especially brie. Win in every way!!

  • Amanda Wheeler

    This would be good as a panini too! Yum!

  • Samantha E.

    I just bought sandwich buns from Whole Foods, but this sandwich was delicious!

  • Sarah

    My boyfriend was really skeptical about the blackberry mixture (what are you doing to those blackberries?!?) But we both agreed that this was delicious. I didn’t have any thyme so I used fresh rosemary instead. They turned out fantastic and were a nice welcome to Spring-time food.

  • Kathy

    What a beautiful sandwich! Looks so springy!

  • Renee

    I absolutely love brie, especially paired with sweet fruit. I’m so intrigued by this sandwich. I think a brioche bun would be fantastic.

  • Melissa Brooker

    Oh yes. These will be part of my very Annie weekend! I will of course instagram everything I make! I can’t even wait to try these!