Chicken Salad Panini

chicken salad sandwich panini

**Feeds two. Or one! I’m not here to judge.

 

As I whipped up one of my go-to dinners tonight, I thought to myself how glad I was that I had shared this recipe on Things. Because it’s so good. And it’s so easy. And it’s super affordable. And I was probably blessing millions of hungry, fiscally responsible people a day when I posted this recipe!! You get the good you give.

So I tried to think back to when that fated day was, that magical moment when I pressed “publish” on this yumminess to share with the world.

Hm…It was a couple weeks ago…or months ago…right? Something like that? Am I headless right now? Why can’t I remember??

I went to the Food & Such section on ThingsI scrolled back a few posts and then searched “chicken salad” instead, because my food was getting cold. Good news: I was not headless! I couldn’t remember when I’d posted this recipe BECAUSE I HADN’T.

Whoops. So, first, I ate (obviously). But immediately thereafter, I came here to right my wrongs.

Chicken Salad Panini

Serves two (or one) with lots of leftovers!

What you’re gonna need:

  • 1 fully cooked rotisserie chicken from your local grocery store (unless you have the time/energy/magical abilities to cook your own)
  • 1 bunch of scallions
  • 1 stalk of celery
  • Focaccia bread (or some other flat-ish bread)
  • Mayo (a cup or so will probably do it)
  • Kosher salt
  • Freshly ground black pepper
  • Just a little lemon juice
  • 1/2 tablespoon of butter
  • A frying pan
  • A heavy pot or pan or cast iron skillet that is small enough to fit inside the aforementioned pan. Or, in place of any of those items, you can use a panini press (if you’re the kind of adult with counter space and whatnot)

 

What you’re gonna do:

  • First, take a fork and pull the meat from your rotisserie chicken. I usually only use the breast but you should use any part of the chicken you enjoy because yolo. Drop the chicken meat into a medium-sized bowl as you go. Once all the chicken is in the bowl, break it down into smaller, cube-like pieces
  • Then, chop up your scallions and celery. The amount you want to use is directly related to how big your rotisserie chicken was/how much meat you took off of it. I recommend using 1/3 the amount scallions as chicken, and 1/3 the amount of celery as chicken. Then pour all those veggies in the bowl, too, because you are a HEALTH guru, ok?
  • To your bowl, add mayo (about half as much as the amount of chicken you have), some squirts of lemon juice, a few dashes of salt, and some pepper. Grab a spoon and mix that baby up.
  • Taste it. Mmmm. Add a dash more of anything else you think you need. I like to include some dill, but you don’t have to. Craisins are also great. Sometimes I use crushed red pepper flakes! The world is your oyster so taste a little and trust your gut a little.
  • Now, cut your bread into two slices so you can begin constructing your sandwich. Put some chicken salad on one side and put the other slice of bread on top.
  • Heat your pan to medium-high and melt the butter. You only need enough butter for the bottom of the pan to be covered. Make sure you get the melted butter all over!
  • Put your sandwich in the pan and use your other-heavy-kitchen-object to flatten it. Push down on your other-heavy-kitchen-object a little bit to make the bread extra crispy. Give it a minute or two (you don’t need to press on it that entire time), flip, and flatten it from the other side. Give it a couple more minutes, and…

 

DONE! You did it! Cut it and share it or don’t and enjoy.


 

Phew, I’m so glad I got that out. I’ve owed you guys this deliciousness for far too long! I can already feel the good karma wafting my way.

Off to buy my lottery ticket!

Xo Charlene

 

 

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