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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Recipe Information
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
Instructions
Preheat a panini press or a large skillet over medium heat.
Slice the ciabatta bread into halves lengthwise and lightly brush the inside of each half with olive oil.
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.
Roughly chop the rosemary leaves from one sprig (reserve the second sprig for garnish or additional aroma) and sprinkle them over the mayonnaise mixture.
Layer the smoked chicken breast slices on the bottom half of the bread, followed by two slices of provolone cheese for each sandwich.
Top the cheese with a handful of arugula, spreading it evenly on each sandwich.
Sprinkle a pinch of salt and black pepper over the arugula for added flavor.
Cover the sandwiches with the top half of the ciabatta bread.
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.
Remove the panini from the press/skillet and let it rest for a minute before slicing in half for easier handling.
Serve immediately with your favorite side salad or soup.
Nutrition Facts
Calories |
1610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3726 mg | 162% | |
| Total Carbohydrate | 215.6 g | 78% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 4.6 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 514 mg | 40% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 795 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
