Barbecue Chicken Panini


Endlessly versatile, these panini are great weeknight dinners.

Barbecue Chicken Panini
makes 5 sandwiches
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  1. ½ cup barbecue sauce
  2. ¼ cup mayonnaise
  3. 1 tablespoon minced fresh cilantro
  4. 1 tablespoon Dijon mustard
  5. 1 teaspoon honey
  6. 10 slices Texas toast
  7. 1 (8-ounce) package sliced mozzarella cheese
  8. 1 rotisserie chicken
  9. ¼ cup thinly sliced red onion
  1. Preheat panini press according to manufacturer’s instructions.
  2. In a small bowl, combine barbecue sauce and next 4 ingredients. Spread mixture on one side of each slice of bread. Top 5 slices bread with 1 slice cheese.
  3. Shred chicken, discarding skin and bones. Place shredded chicken on top of cheese. Layer with red onion and remaining cheese slices. Cover with remaining toast slices, spread side down.
  4. Grill sandwiches according to manufacturer’s instructions for 5 to 6 minutes or until cheese melts and bread is toasted. Cut in half to serve.
  1. Omit the red onion for a kid-friendly version. For adults, cilantro leaves and tomato slices make great additions.
Paula Deen Magazine