INSTRUCTIONS: 1. Wash and cut grapes into slices. 2. Wash and dry baby spinach. Cut brie into slices. 3. Spread bottom half of ciabatta bun with dressing and layer the chicken on top. 4. Add baby spinach, grapes and brie. Finish with more dressing and top half of cibatta bun. 5. Grill in a hot panini press till thoroughly heated or bake in a pre-heated oven at 375F for 8-10 minutes. 6. Cut each sandwch in half and serve.
RECOMMENDED STORAGE: Wrap in shrink film and refrigerate for up to 2 days.
SERVING SUGGESTIONS: Serve with coleslaw and baked potato wedges.