Mediterranean Chicken Panini

This is a very flavorful panini.  It was a bit of an experiment that came about when I had few ingredients on hand.  Amazingly enough, not only did this work, it was by far one of the best paninis I've ever come up with.  The flavors are bright and vibrant, and compliment each other nicely.


1 lb boneless skinless chicken, cooked and heated
6 tablespoons olive tapenade
1/4 lb chorizo sausage, sliced thin (the cooked &cured deli kind-not raw)
1/4 lb sharp provolone cheese
1 tomato, sliced
8 slices bread of ciabatta, saloio, or Tuscan pane (thin slices)
olive oil

  1. Heat your panini press or pan to med. high - high. Brush one side of each piece of bread with olive oil. Cut the chicken into thin strips.
  2. Place bread, olive oil side down. Place a layer of provolone, then spread a thin layer of olive tapenade. Add a layer of chicken, a layer of tomato slices and then a layer of the chorizo. Top with another piece of bread, olive oil side out. Repeat for additional sandwiches.
  3. Place sandwich on pan or press, cooking till both sides are golden brown (with a pan, you'll need to flip the sandwich). Cut in half and serve immediately.

For the chicken, feel free to use any cooked chicken you may have-- rotisserie chicken would work fine, though I usually cook mine in a bit of lemon juice, salt, pepper, and oregano.  For the chorizo, be sure that you do not use the raw kind, but instead use the kind that can be found in the deli are and is already cooked and cured.  If you can't find that kind of chorizo, the deli style pepperoni can be substituted in a pinch though it won't be as spicy. Also, you can always add the tomato after the sandwich has been cooked if you're worried about the bread getting soggy.  The amounts recommended are estimates, and will vary depending on the size of your bread.  I hope you enjoy it!


    1. This sounds awesome! I bet the lemon in the chicken really brightens up the flavor and adds an interesting punch. Sounds wonderful.

    2. Thanks, Lisa! Sometimes the best things come about from a little experimentation.

    3. Sounds wonderful - sounds like a great middle of the week meal. I don't have any tapenade - is that a spread?

    4. Jemi, you could probably put some pitted kalamata olives in a mini food processor with a bit of their brine to make the tapenade. It's just an olive spread. Sometimes you can find it with the pasta sauces. Hope this helps. : )

    5. I especially love the idea of the tapenade. Looks yummy and fast for a week night!


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