Description
A delicious and hearty BBQ Chicken Panini featuring shredded chicken tossed in tangy barbecue sauce, melted mozzarella and cheddar cheeses, tangy pickles, and red onions, all pressed between buttery, crispy ciabatta or sourdough bread slices. Perfect for a quick lunch or a satisfying main course.
Ingredients
Scale
For the Sandwich:
- 2 cups cooked chicken breast, shredded
- 1/2 cup barbecue sauce
- 4 ciabatta rolls or thick slices of sourdough bread
- 1 cup shredded mozzarella cheese
- 1/2 cup sharp cheddar cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup pickles, sliced
- 2 tablespoons butter, softened
- 1 tablespoon olive oil
Instructions
- Prepare the Chicken: In a bowl, combine the shredded cooked chicken with barbecue sauce, mixing thoroughly so each piece is evenly coated for maximum flavor.
- Heat the Panini Press or Skillet: Preheat your panini press or a skillet over medium heat to ensure even cooking and optimal melting of the cheese.
- Butter the Bread: Lightly spread softened butter on the outside surfaces of each bread slice or roll for a golden, crispy crust when grilled.
- Assemble the Sandwich: On the inside of the bread, layer the BBQ chicken, shredded mozzarella, sharp cheddar, thinly sliced red onions, and pickles. Drizzle a little olive oil inside for added richness and flavor, then close the sandwich firmly.
- Grill the Panini: Place the sandwich in the preheated panini press or skillet. If using a skillet, press down firmly with a heavy pan and cook for about 4 to 6 minutes, flipping halfway through, until the bread is golden brown and crispy and the cheese has melted completely.
- Serve: Remove the panini from the heat, slice carefully, and serve warm for a mouthwatering meal.
Notes
- Rotisserie chicken is an excellent shortcut for this recipe, saving you prep time.
- Swap mozzarella with provolone for a richer, creamier flavor profile.
- For an extra smoky taste, add a few slices of cooked bacon inside the sandwich.
