Pulled Barbecued Chicken Panini with Swiss and Red Onion |
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Saturday, 03 December 2011 |
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| |   | Pulled Barbecued Chicken Panini with Swiss and Red Onion | |  | Ingredients: View Recipe: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
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Recipe from Robin Takes 5 by Robin Miller (Andrews McMeel Publishing, 2011)  If you don't have a panini press, cook the sandwiches on a stovetop griddle or grill pan. To create the "pressed" sandwich effect, place a heavy skillet on the sandwiches as they cook.
Serves 6 Prep time: 10 to 15 minutes Cooking time: 5 minutes - 4 cups shredded or cubed cooked chicken (such as rotisserie chicken or
- leftover roasted or grilled chicken)
- 1 cup barbecue sauce
- 12 slices sourdough bread (about 1 inch thick)
- 12 (1-ounce) slices Swiss cheese
- 1 cup thinly sliced red onion
Coat a panini press with cooking spray and preheat to medium-high.Combine the chicken and barbecue sauce in a large bowl and toss to coat the chicken. Arrange 6 of the bread slices on a work surface. Top each slice with 1 slice of the Swiss cheese, red onion, chicken mixture, and the second slice of Swiss cheese. Top with the second slice of bread. Place the sandwiches in the panini press and cook for 3 to 5 minutes, until the bread is golden brown and the cheese melts.
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Last Updated ( Saturday, 03 December 2011 )
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