Rosemary Smoked Chicken Panini
Elevate your sandwich game with this Rosemary Smoked Chicken Panini—a gourmet delight that’s bursting with bold flavors and comforting textures. Featuring tender smoked chicken breast, aromatic fresh rosemary, and creamy provolone cheese, all tucked within crispy, golden ciabatta bread, this recipe delivers a perfect balance of smoky, herby, and cheesy goodness. A zesty mayo-Dijon mustard spread adds a tangy kick, while fresh arugula provides a peppery crunch in every bite. Made in just 25 minutes, this easy-to-follow recipe is ideal for quick lunches, satisfying dinners, or an impressive brunch option. Pair it with your favorite soup or salad for a complete, restaurant-quality meal at home! Perfectly grilled and irresistibly delicious, this panini is a must-try for sandwich lovers everywhere.
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Ingredients
- 2 pieces Smoked chicken breast
- 2 sprigs Fresh rosemary
- 2 loaves Ciabatta bread
- 4 slices Provolone cheese
- 2 tablespoons Mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 cup Arugula
Directions
Step 1
Preheat a panini press or a large skillet over medium heat.
Step 2
Slice the ciabatta bread into halves lengthwise and lightly brush the inside of each half with olive oil.
Step 3
In a small bowl, mix the mayonnaise and Dijon mustard until well combined. Spread this mixture evenly on the inner side of each bread half.
Step 4
Roughly chop the rosemary leaves from one sprig (reserve the second sprig for garnish or additional aroma) and sprinkle them over the mayonnaise mixture.
Step 5
Layer the smoked chicken breast slices on the bottom half of the bread, followed by two slices of provolone cheese for each sandwich.
Step 6
Top the cheese with a handful of arugula, spreading it evenly on each sandwich.
Step 7
Sprinkle a pinch of salt and black pepper over the arugula for added flavor.
Step 8
Cover the sandwiches with the top half of the ciabatta bread.
Step 9
Place the sandwiches in the preheated panini press (or in the skillet with a heavy pan pressed on top to mimic a press) and cook for 5-7 minutes, or until the bread is golden and crispy and the cheese has melted.
Step 10
Remove the panini from the press/skillet and let it rest for a minute before slicing in half for easier handling.
Step 11
Serve immediately with your favorite side salad or soup.
Nutrition Facts
| Serving size | (1559.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4285.1 |
| Total Fat 130.8g | 0% |
| Saturated Fat 29.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 405.8mg | 0% |
| Sodium 8454.8mg | 0% |
| Total Carbohydrate 554.1g | 0% |
| Dietary Fiber 35.9g | 0% |
| Total Sugars 1.2g | |
| Protein 242.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 934.0mg | 0% |
| Iron 39.2mg | 0% |
| Potassium 1093.4mg | 0% |
Source of Calories