California Smoked Chicken Panini
Quite possibly the BEST chicken panini recipe. This one has it all — creamy avocado, bell pepper aioli, two melty cheeses and tender smoked chicken, piled on crusty sourdough. Not your average smoked chicken sandwich.
This is not your standard sandwich. It’s a symphony… of textures, flavors and aromas. This is what sandwiches the world over aspire to be. It’s a deceptively easy, but remarkably satisfying chicken panini recipe and you need to make it this weekend. California Smoked Chicken Panini hits every part of your palate and despite having a generous heart, you’re going to want it all for yourself.
Inspiration for this sandwich came from the contents of my refrigerator and more aggressive than normal hunger pangs. It started with that bell pepper aioli — which, can I just say, is an amazing condiment. Instead of investing in “mayochup,” I think Heinz would have been better served doing a focus group on this aioli.
More inspiration came from the leftover smoked chicken (Scott’s beer can variety) wrapped up in foil in the fridge… leftovers never looked so good. (I’m not suggesting that you smoke a chicken just for this sandwich, but if you do and there are leftovers — there should be no discussion of what to make with them.) If you don’t have leftover beer can chicken, use the best quality deli smoked chicken you can get and have them slice it about 1/8″ thick.
Next — the cheeses. Again, I used what was in my refrigerator, which happened to be shredded cheddar and mozzarella. Also good – would be provolone, monterey jack, cheddar jack or if you like spice — pepper jack. You can certainly use sliced cheese as well (1-2 slices per sandwich) if that’s what you’ve got. Just don’t go overboard — this isn’t a grilled cheese sandwich, it’s a grilled chicken sandwich with cheese. Generously spread each slice of bread with the aioli, then layer on the cheese and chicken. On the other half of the sandwich load on slices of soft, buttery avocado. (My third bit of inspiration for this sammy.)
Fresh tomatoes add a bit of acidity. {Pro Tip: Get the heaviest ones you can find for their size, which indicates how juicy the tomatoes are.} Carefully assemble the two halves of the sandwich. For me, this was lining up each half side by side with the bottoms of the bread facing each other and just touching and in a quick, one-two move, folding the sandwich together.
Now to get an even “brown” on the panini, spread a teaspoon of plain mayonnaise over the top slice of bread on the sandwich — spread it completely, then flip it and place the sandwich mayonnaise side down on the hot panini press or in a cast iron skillet. Spread the remaining bit of mayonnaise on the top slice of bread
Griddle until your California Smoked Chicken Panini is golden and crusty on the outside with gooey melted cheese inside. I mean, come on — that’s a thing of beauty…
I admit that I made this sandwich for myself and ate it all… but then I felt guilty that Scott didn’t get any — so later that weekend I made him one (and another for me). Happy campers we were!
California Smoked Chicken Pannini
INGREDIENTS:
For Each Sandwich
- 2 slices sourdough or Italian bread preferably bakery bread
- 1-2 tablespoons sweet red pepper aioli RECIPE ON THIS SITE
- ⅓ - ½ medium haas avocado sliced
- 2-3 slices ripe tomato
- ¼ pound sliced smoked chicken (can substitute smoked turkey or ham)
- 2 tablespoons cheddar cheese grated (can use 1-2 slices instead of grated)
- 2 tablespoons mozzarella cheese grated (can use 1-2 slices instead of grated)
- 2 teaspoons mayonnaise divided
DIRECTIONS:
Make Sandwich
- Spread bread generously with red pepper aioli. Top one slice with cheese and chicken slices. Layer avocado and tomato on the other slice. Fold sandwich together and spread top of sandwich lightly with 1 teaspoon mayonnaise.
- Heat a panini press or grill pan over medium high heat. Place the sandwich mayonnaise side down on the pan. Brush the top side of the sandwich with remaining teaspoon mayonnaise.
- Griddle until the cheese is melted and the sandwich is golden brown and hot. Transfer to a cutting board and let it rest for one minute before slicing and serving.
NUTRITION:
More Sandwich Nirvana:
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Yum! I didn’t have smoked chicken so I made this with thin sliced chicken sautéed in a homemade marinade of olive oil, smoked paprika, garlic powder, salt, and pepper. I used tandoori flatbread that I brushed the outside with olive oil and garlic salt. The aïoli with fresh basil sauce on it was amazing and I made enough for leftovers!
Saw a lot of comments from people who had mot made this–I am posting as someone who just finished eating this. It is good. It is a strong competent panini that is delicious and you won’t go wrong making it. It is not something unusual but it is impressively good. I had heard about using mayo rather than butter on the outside of the sandwich but hadn’t tried it. It works well! You loose the buttery undertones in the flavor but I didn’t miss it on this sandwich.
Bottom line: you won’t go wrong with this panini. Also, the red pepper sauce is delicious and I can see it used in many different ways.
The mayo instead of butter does the job without tearing up the bread — because I’m never prepared with room temperature butter when I want this sandwich. LOL Glad you liked it.
This panini recipe looks delicious and oh.my.goodness. that sweet red pepper aioli looks like the bomb dot com! I need to get me a spoonful of that into my mouth ASAP! Scott is a lucky guy to have gotten one of these paninis!
I love a good grilled sandwich, especially when it involves multiple cheeses and juicy summer tomatoes. What a fun recipe for a summer lunch. I’d definitely enjoy this one al fresco, possibly poolside, with a glass of something cold!
You can hang out by our pool! We’re putting up the umbrellas and Scott is making margaritas!
A sandwich that sings!! And oh what a sweet sweet symphony I can hear through the screen… I LOVE a good panini and this just looks like a serious party in the mouth!
What an awesome sandwich. This isn’t just a clean out the fridge type of lunch. The panini is worthy of a fine restaurant that features gourmet type sandwiches. YUM!! All the ingredients help to build one fantastic sandwich.
I love making panini out of leftovers, they always turn out so good. I don’t have a panini press so I use cast iron skillets and they work great. I have a tiny kitchen and I avoid special gadgets, I just don’t have the room. Your bell pepper aioli sounds amazing with this sandwich. Saving this for weeknight recipe ideas since panini are popular in my house. Thanks!
This bell pepper aoli is FANTASTIC!! Im now adding to just about everything. I loved it on the panini you shared, but it worked great with my veggies for a snack and with my sautéed shrimp too! Im definitely making both of these things again! Thanks
I love it when I can make a great recipe from leftovers and what’s in my fridge and this panini looks like a really great recipe! Yum. Now I want to make smoked chicken just to have some paninis after. 🙂 And I’m glad your husband got one too, because that would have been sad if he didn’t.
Oh boy! I’m often alone at lunch and since I have a panini press, grilled sandwiches are always on the menu. I’m putting your panini on the top 3 list, love the red pepper aioli and layering mayo on the top side of bread: naughty naughty yum!
I want to go smoke a beer can chicken now just to have this sandwich! And you really had me at pepper aioli, I love that stuff and I think it would go perfectly with smoked chicken. That’s so nice you made some for Scott again, I probably would have stolen his sandwich (don’t judge).
Oh man – this definitely looks like a King of all the sandwiches! Love how thin and crusty/crispy the sourdough bread gets in the panini press. Also – homemade smoked chicken? Genius! And thanks for the tip about choosing the perfect tomatoes!
Lisa you’re KILLING ME! I’m so hungry – I didn’t pack much of a lunch, and a golden, cheeeeeesy, avocado and aioli loaded panini sounds just incredible right now. Sandwiches made from leftovers are always the best sandwiches. YUM.
Don’t mean to kill you with hunger, but … #SorryNotSorry
I just had to swallow hard after reading this post! My mouth is literally watering. I have a rotisserie chicken in the fridge right now that will be perfect for this sandwich. That red pepper aioli looks out of this world!
Sometimes you just want a great sandwich for lunch or dinner. I have a panini press and love using it. This sandwich is perfect, and the flavour profile has my mouth watering. Putting some ingredients on my grocery list right now.
That bell pepper aioli sounds amazing, I can see how it would become a fridge essential fast! I love mixing flavors, textures, colors so you you made my heart beat a little bit faster at ‘symphony’ haha! I don’t usually make sandwiches for myself but that crunchy, golden bread is definitely calling my name!
I totally need to make this, it sounds delicious! If I was able to, I would totally smoke a chicken just to have leftover for this!
It’s not unheard of!
That sandwich is a thing of beauty!
Yes, it’s up there! I think ranking in the top 10 for sure!