Dear Project Foodie Users,

Sadly and with a heavy heart, I have decided to shut down Project Foodie on December 28th, 2015.

The past 9 years have been a wonderful journey — I met many amazing people, learned an incredible amount and had a great time helping food lovers (including myself) keep track of recipes.

I hope that you too have enjoyed Project Foodie and the fruits of my labor, and that of the various people who helped me over the years with Project Foodie.

For those of you who would like the details of recipes in your recipe box please reach out to me ( This email address is being protected from spam bots, you need Javascript enabled to view it )

Foodie Pam




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Pulled Barbecued Chicken Panini with Swiss and Red Onion

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Saturday, 03 December 2011
List of viewable recipes from "Robin Takes 5" by Robin Miller

Recipe from Robin Takes 5 by Robin Miller (Andrews McMeel Publishing, 2011)

ImageIf 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.


Last Updated ( Saturday, 03 December 2011 )
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