Description
This BBQ chicken panini with cheddar and basil is a fantastic option for lunch or dinner. Cheap to make with just a handful of ingredients. This one’s a no-brainer.
Ingredients
Units
Scale
- 1 rotisserie chicken
- 2 tablespoons of finely diced red onion
- 1/4 cup chopped basil (more if you want)
- 1/2 cup BBQ sauce (your favorite - more if you want.)
- 8 slices orange cheddar
- 8 slices of good bread
- Olive oil to brush onto bread before cooking
Instructions
- Don’t forget to watch my video with all the step-by-step instructions.
- Remove the skin from the rotisserie chicken. Pull all the meat from the chicken then shred and chop it until it’s in small pieces. Transfer chopped chicken to a large bowl.
- Finely dice the onion. I used red onion, but feel free to use what you have on hand.
- Chop the fresh basil. I like to stack my basil leaves, roll them up, slice the basil, then chop down into smaller, finer bits from there.
- Add your favorite BBQ sauce to the chicken along with the diced onions and fresh basil. I use Stubb's Original. Mix well until everything is coated with the BBQ sauce. You can use more BBQ than the recipe calls for. I tend to like a bit less, so if you want it saucier – simply add more. You can taste it before making the sandwiches to decide.
- Brush one side of each slice of bread with olive oil. ABOUT THE BREAD: Using a good quality, sturdy bread is critical. Generic white bread from the grocery store will not give you the best result and may fall apart too. I used my favorite sandwich bread from a local bakery which was a sliced French bread. You could use a good-quality sour dough (e.g. When Pigs Fly bread), or any sturdy bread that can handle being PRESSED. You need a sturdy bread. A good quality Texas Toast bread would work too.
- Place the cheese slices on the bread.
- Spoon the BBQ chicken mixture on top of the cheese. Use as much as you can without overstuffing it. Try to allow a small border around the edge to allow the mixture to spread out once the sandwich is pressed.
- Put the tops on the sandwiches and place your paninis into a pre-heated pan set to low-to-medium heat. Let the pan heat up for a couple of minutes before adding the sandwiches. I was able to fit two paninis in one pan (bread shape could change this – my bread was oval and larger than if I used square bread). Use two pans if you need to.
- If you have a decent panini press machine at home that gives you good results go ahead and use that. If you don’t have a panini press you can use a cast iron skillet. I’ve found the weight of the skillet on the panini gets the best result. Place skillet on top of paninis and let them cook for 3-5 minutes until golden brown and crispy. (see NOTE 2 below for other options)
- Lift the skillet, then flip the paninis to crisp and brown the other side, place the skillet back on top of the paninis for 3-5 more minutes.
- Remove the skillet from the paninis, transfer the sandwiches to a cutting board and cut them in half. Serve immediately. Enjoy!!
Equipment
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Calphalon Saute Pan with Lid (5QT)
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- Dried basil is not a substitute that should be used for this sandwich. You will have extra basil which is great because I have a fantastic pesto recipe you can try with your leftovers. Or you can chop it and add it to your dinner salad.
- If you do not have a panini press or a cast iron skillet – no problem. Use a regular pan (probably better if it’s not Teflon) and place it on top of the sandwiches once they’re in the pan. You need a weight so the sandwiches get pressed and crunchy. Fill your teapot with water and place it on top of the pan. If you don’t have a teapot, just fill a pot with water and place on top of the pan that’s on top of the panini. I’ve tried both of these methods before I got my cast iron skillet. They work.
- I understand the temptation to pull out that dusty, old George Foreman grill to press the paninis. It doesn’t work as well as you think it might. The Foreman Grill closes like a clam shell. Paninis need to be pressed evenly from above – not at an angle. The Foreman Grill will likely squeeze the filling right out of the sandwiches.