Best Smoky Chicken Melt Paninis Recipes

CALIFORNIA SMOKED CHICKEN PANNINI

California Smoked Chicken Pannini image

Layered with melty cheese, sliced avocado and tomato, smoked chicken and a flavorful bell pepper, garlic aioli - this panini is hearty and satisfying! Ready in minutes.

Provided by Lisa Lotts

Time 15m

Number Of Ingredients 8

Ingredients

2 slices sourdough or Italian bread (preferably bakery bread)
1-2 tablespoons sweet red pepper aioli (RECIPE ON THIS SITE)
1/3 - 1/2 medium haas avocado (sliced)
2-3 slices ripe tomato
1/4 pound sliced smoked chicken ((can substitute smoked turkey or ham))
2 tablespoons cheddar cheese (grated (can use 1-2 slices instead of grated))
2 tablespoons mozzarella cheese (grated (can use 1-2 slices instead of grated))
2 teaspoons mayonnaise (divided)

Steps:

Spread bread generously with red pepper aioli. Top one slice with cheese and chicken slices. Layer avocado and tomato on the other slice. Fold sandwich together and spread top of sandwich lightly with 1 teaspoon mayonnaise.
Heat a panini press or grill pan over medium high heat. Place the sandwich mayonnaise side down on the pan. Brush the top side of the sandwich with remaining teaspoon mayonnaise.
Griddle until the cheese is melted and the sandwich is golden brown and hot. Transfer to a cutting board and let it rest for one minute before slicing and serving.

Nutrition Facts : Calories 657 kcal, Carbohydrate 31 g, Protein 34 g, Fat 43 g, SaturatedFat 20 g, Cholesterol 99 mg, Sodium 2056 mg, Fiber 2 g, Sugar 16 g, ServingSize 1 serving

CHEESY CHICKEN MELT WITH ALL OF THE ONIONS RELISH

Cheesy Chicken Melt With All of the Onions Relish image

Perfectly cooked chicken with a big pile of caramelized onions makes an ideal chicken melt sandwich. This recipe was created by Tyler Kord.

Provided by Tyler Kord

Categories Lunch Dinner Chicken Cheese

Yield 2 large sandwiches

Number Of Ingredients 11

Ingredients

4 teaspoons vegetable oil
2 boneless, skinless chicken breasts, about 1 pound (450g), sliced lengthwise into 4 flat 1⁄2-inch-thick (1.3cm-thick) pieces
1 teaspoon kosher salt
1⁄2 yellow onion, sliced
1 teaspoon distilled white vinegar
1⁄2 red onion, thinly sliced
1⁄2 bunch scallions, white and green parts, thinly sliced
2 tablespoons fried shallots (store-bought is totally great)
3 tablespoons salted butter
4 slices rye bread
4 slices good melting cheese, such as Colby Jack or Muenster

Steps:

Heat a large sauté pan with 2 teaspoons of the vegetable oil over high heat until it is smoking. Season the chicken with 3⁄4 teaspoon of the salt and gently place it in the pan. Cook on one side until almost cooked all the way through, about 5 minutes. Flip the chicken and cook on the other side for about 30 seconds, or until it is no longer pink. Transfer the chicken to a plate to rest.
Immediately add the yellow onion and the remaining 2 teaspoons vegetable oil to the pan. Stir and cook for 5 minutes, or until the onion is dark and smells amazing but is not burnt. If it's getting too dark, lower the heat. Add the vinegar, along with the liquid that has collected on the plate where the chicken is resting, and turn the heat to low. Simmer the onion for 2 to 4 minutes, or until the liquid has evaporated. Transfer the onion to a bowl, using a rubber spatula to scrape the pan out completely. When the onion has cooled down a little, about 5 minutes, add the red onion, scallions, fried shallots, and remaining 1⁄4 teaspoon salt and stir to combine.
Melt 2 tablespoons of the butter in the same pan. Lay out two slices of bread on your work surface and place a slice of cheese on each. Top each piece of cheese with half of the onions, two pieces of chicken, and another slice of cheese, and cover with another slice of bread. Place the sandwiches in the pan with the melted butter. Cook over medium heat, about 3 minutes, until the cheese on the bottom slice is melted and the bread is nicely toasted. Add the remaining 1 tablespoon butter to the pan and flip the sandwiches. Cook them for another 1 to 2 minutes, until the cheese is melted and the bottom is toasty. Remove the sandwiches from the pan, cut them in half, and insert a frilly toothpick or cocktail sword near the top in each half and serve.