Roasted Chicken Panini Sandwich is perfect sandwich for a weeknight when you are tired from work and do not want to spend a lot of time in the kitchen. It is an easy-to-make sandwich that also makes an delightful meal on a warm summer night. I served this sandwich with small watermelon wedges and Ambrosia Melon, sprinkled with chopped mint leaves.
The panino or Italian sandwich (the plural of panino is ‘panini’ which is often mistakenly used to refer to a single sandwich or panino). The difference between a panino and a regular sandwich, is that it is grilled with ridges and the sandwich ingredients melt or fuse together, giving a delicious flavor to any combination of foods.
Roasted chicken panini sandwich recipe and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
- 2 thick slices Sourdough bread
- Sun-dried Tomato, Basil, and Almond Nut Pesto or your favorite prepared pesto
- Slices of roasted chicken (I use leftovers from a whole roast chicken)*
- Garden-fresh tomato slices (both red and yellow tomatoes are pretty)
- Asiago cheese or your favorite cheese
Preheat your Panini Grill.
If you do not have a Panini Grill, you could heat a heavy skillet or griddle and press it down with either another hot pan or a big lid. You could just cooking the sandwich on a hot grill.
Spread the sourdough bread with the pesto. Layer the roasted chicken slices, fresh tomato slices, and the Asiago cheese slices on top of one bread slice; top with the other bread slice.
When the sandwiches are prepared to your liking, place on the heated Panini Grill and bring the lid down. Gently push the lid down on top of the sandwich to compress it a little. Heat approximately 2 to 4 minutes or until nice grill marks form and the cheese has melted.
Remove sandwich from the panini grill, let sit 1 minute, then slice with a serrated knife, and serve.
* Check out Karen's Roast Chicken with Thyme Butter.
Categories:Chicken Sandwiches Italian Chicken Recipes Lunch Tomatoes