1 (15-ounce) package HORMEL® Roasted Chicken Breasts and Gravy
⅓ cup chopped toasted pecans or walnuts
8 slices whole wheat or whole grain bread
1 medium pear, cored and thinly sliced
6 ounces Brie cheese, thinly sliced
2 tablespoons butter, softened
PREP: Preheat a covered indoor grill, panini press or large skillet. Remove HORMEL® Roasted Chicken Breasts and Gravy from gravy; transfer gravy to a small saucepan. Set aside. In a large bowl, with two forks, break chicken into large shreds; stir in nuts. Spread butter over one side of the bread slices. Divide chicken mixture evenly among the unbuttered side of four of the bread slices. Top with slices of pear and Brie cheese and remaining slices of bread, buttered side up.
COOK: Place sandwiches (half at a time if necessary) in grill or panini press (if using a skillet, weigh sandwiches down with another skillet and turn halfway through cooking). Cover and cook for 6 minutes or until cheese melts and bread is crisp.
SERVE: Meanwhile, heat gravy and serve as a dipping sauce for sandwiches.
SIDE IDEAS: French fries and grapes