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Lightly season the chicken tenderloins with salt and pepper to your liking.
Grill the chicken tenderloins on your tabletop grill until they reach an internal temperature of 165F, or about 3-4 minutes each side.
Heat your panini press to medium-high.
Lightly brush each half of the cut rolls with olive oil or melted butter and toast on the panini press, cut side down, until the bread is starting to crisp (about 5 minutes).
Slice the chicken tenders thinly and cover the lower half of each sliced roll with sliced chicken.
Top with brie and apple slices.
Drizzle with honey, add the baby arugula, and close the sandwich.
Open the panini press, carefully place each sandwich, and close the lid.
Grill for 5-7 minutes, or until the brie is melting and the bread is golden-brown.
Serve alongside apple slices and more greens drizzled with olive oil and seasoned with salt and pepper to taste. Enjoy!