Grilled Chicken Panini

Grilled Chicken Panini

If you have one, a panini press is the best tool for preparing this recipe. However, a grill pan (or even a large skillet) can also be used. Use a clean heavy cast iron skillet or a spatula to press down on the roll while toasting for best results.

Tip: For best results, cut the ciabatta rolls in half prior to assembling. They are much more difficult to cut once assembled and toasted.

Prep time: 10 minutes
Cook time: 10 minutes
Yields 4 sandwiches

4 ciabatta rolls, cut in half lengthwise
1 lb. boneless, skinless chicken breast, cooked and sliced thin
4 oz. cheese sliced
Potato chips, to serve (optional)
*peach jam, optional for spread or dipping

1. Top half of the rolls with the chicken breast, and sliced cheese. Add remaining bread on top to form a sandwich.

2. 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.

3. 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.

4. Serve immediately

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