Description
A delicious and indulgent panini made with leftover chicken and pasta, featuring a honey-soy glaze and optional melty cheese.
Ingredients
- 2 cups cooked pasta (penne, fusilli, or small shells recommended)
- 1 cup cooked chicken, sliced or shredded
- 1/2 cup honey
- 1/4 cup soy sauce (low-sodium recommended)
- 1 tablespoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 bell pepper, thinly sliced
- 1 small onion, thinly sliced
- Salt to taste
- Panini bread or sandwich rolls (ciabatta or sourdough recommended)
- Cheese (provolone, mozzarella, or sharp cheddar) — optional
Instructions
- Heat a skillet over medium and add 1 tablespoon olive oil.
- Sauté the sliced onion and bell pepper for 4–6 minutes until softened and slightly caramelized. Season lightly with salt.
- Stir in the cooked chicken, honey, soy sauce, and black pepper. Cook for 2–3 minutes, stirring, until the sauce reduces slightly and coats the chicken.
- Add the hot cooked pasta and toss just until everything is evenly coated and warmed through. Taste and adjust salt/pepper if needed.
- Split the panini rolls or slice the loaf. Spoon a generous scoop of the chicken-pasta mixture onto the bread. Top with cheese if using.
- Grill the sandwich in a panini press or skillet until the bread is golden and the cheese melts, about 3–5 minutes per side in a skillet.
- Let the sandwiches rest for 1 minute before slicing to keep the filling from spilling out.
Notes
For a different sweet note, swap honey for maple syrup or agave. Use tamari for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian