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Cooking 101
Leftover rotisserie chicken, gooey mozz, rich sun-dried tomatoes, and fresh green goddess sauce work together to create the perfect panini.
Chef Tip: No panini press? No problem! Cook the sandwich in a grill pan and weigh it down with something heavy, like a small cast iron skillet, to get the same effect.
Olive Oil
4 slices/pieces of ciabatta, focaccia, or French Baguette, slit lengthwise
1 ball of mozzarella, cut into slices or torn
2 cups leftover rotisserie chicken, shredded
Sun-dried tomatoes
Preheat your grill pan over medium heat
Drizzle a glug of oil on the bread slices and squeeze the Green Goddess sauce over it. Spread the sauce on one side (the inside face of the sandwich)
On one of the slices, add the mozzarella cheese, the shredded chicken, and the sun-dried tomatoes. Add more cheese on top of the chicken mixture and top the sandwich with the other half of the bread
Drizzle a glug of oil in the pre-heated pan and place the sandwich on the grill pan weighing it down with another pan or heavy meat press
Flip the sandwich when the cheese starts to melt, and the bread develops good grill marks. Grill for another 2 minutes or so and serve immediately
A creamy, edamame-based dressing with pops of fresh basil, tingly (not hot) serrano pepper, and zesty lime juice. Drizzle it on everything—yep, even…
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
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