Spread the savory peach compote on the cut surface of the ciabatta rolls.

Top one-half of the rolls with the arugula, chicken breast, and sliced Brie. Add remaining bread on top to form a sandwich.

Heat a large grill pan over medium heat and add the sandwiches. Press down on the sandwiches with a spatula or a clean heavy cast-iron skillet for better contact while grilling.

Heat until the bread is toasted, approximately 4-5 minutes, before carefully turning the sandwiches. Repeat on the remaining side until toasted, approximately 3-4 minutes.

Remove from heat and serve immediately along with some potato chips or choice of side dishes. Enjoy!