Chicken and Roasted Red Pepper Panini Melt

• 8 slices hearty sourdough bread
• 8 oz cooked, shredded chicken breast
• 1/2 cup roasted red peppers, drained and sliced
• 1 cup shredded sharp cheddar cheese
• 1/4 cup mayonnaise
• 1 clove garlic, minced
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons butter, softened

Steps

1. 1 Preheat a skillet or panini press to medium heat.
2. 2 In a bowl, mix shredded chicken with roasted red peppers, mayonnaise, garlic, smoked paprika, salt, and pepper.
3. 3 Lay out 4 slices of bread and divide the chicken mixture evenly among them.
4. 4 Top each with 1/4 cup of shredded cheddar.
5. 5 Cover with remaining bread slices.
6. 6 Spread the outer sides of each sandwich with softened butter.
7. 7 Cook sandwiches in the skillet or panini press until golden brown and cheese is melted, about 3-4 minutes per side.
8. 8 Slice each panini in half and serve immediately.

Equipment

• Skillet or panini press
• Knife
• Cutting board

Variations

• Add sliced avocado for a creamy texture.
• Substitute turkey for chicken for a leaner option.

Substitutions

• Use provolone or Swiss cheese in place of cheddar.
• Replace roasted red peppers with sun-dried tomatoes for a different flavor profile.

Pairings

• Pickled vegetables
• Potato chips
• Fresh fruit salad

Nutrition

Tips

• For extra flavor, toast the bread before assembling the sandwiches.
• If you don’t have a panini press, use a heavy skillet and place a second skillet on top to press the sandwiches.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat.

Freezing: Not recommended for freezing due to the bread texture changes upon thawing.

Serving Suggestions

• Serve with a side of tomato soup for a classic comfort meal.
• Pair with a fresh green salad for a balanced lunch.

FAQ