Pressed Chicken, Mozzarella and Pepper Sandwich
A warm pressed ciabatta sandwich filled with cooked chicken, creamy mozzarella, roasted red pepper and spinach.
- chicken
- large sandwich
- lunch
- meat
- mozzarella
- panini
- Pressed Sandwich
- quick
- roasted peppers
- sandwich
- Cuisine
- Italian
Shopping options
Check ingredients to include themPackage used · most used first
Ready-to-eat fully cooked chicken breast strips · 12 Ounce
PERDUE® SHORTCUTS® NAE Fully Cooked Original Carved Chicken Breast Strips
75%
Details
Jarred roasted red peppers · 1 Cup
Mt. Olive Roasted Red Peppers
67%
Details
Store-bought ciabatta rolls · 4 Count
La Brea Bakery Ciabatta Rolls
50%
Details
Fresh mozzarella cheese · 8 Ounce
BelGioioso® Sliced Fresh Mozzarella Cheese
50%
Details
Baby spinach · 2 Cup
Kroger® Baby Spinach
33%
Details
Olive oil · 2 Tablespoon
Filippo Berio Olive Oil
4%
Details
Ground black pepper · 0.5 Teaspoon
McCormick Pure Ground Black Pepper
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
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1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Store-bought ciabatta rolls-4 rolls
- Ready-to-eat fully cooked chicken breast strips-12 ounces
- Fresh mozzarella cheese-8 ounces
- Baby spinach-2 cups
- Jarred roasted red peppers-1 cup
- Olive oil-2 tablespoons
- Ground black pepper-1/2 teaspoon
Preheat the panini press to medium. Drain the roasted red peppers thoroughly and blot them dry with paper towels. Slice the mozzarella 1/4 inch thick and split the ciabatta rolls horizontally.
Treat the preheated panini press as hot and keep hands clear of the plates.
Use a stable cutting board and keep fingers clear while slicing the mozzarella and rolls.
Divide the spinach, cooked chicken, roasted red peppers and mozzarella evenly among the bottom halves of the rolls. Season each filling with 1/8 teaspoon black pepper, then add the top halves.
Keep the cooked chicken and mozzarella refrigerated until assembly.
Brush the outside of each sandwich evenly with the olive oil.
Press 2 sandwiches at a time for 5 to 7 minutes per batch, until the bread is crisp, the mozzarella has softened and the filling is hot throughout. Reduce the heat if the bread browns before the filling is hot. This timing assumes the panini press accommodates 2 sandwiches.
Keep hands clear of the hot press plates and use heat-resistant protection when handling the press.
Transfer each batch to a cutting board and let the sandwiches rest for 2 minutes. Cut each sandwich in half and serve warm.
Handle the hot sandwiches carefully and use a stable cutting board while cutting.
Do not leave finished sandwiches at room temperature for more than 2 hours.
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