Spicy chicken and ricotta panini

Name: Spicy chicken and ricotta panini
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 250 g cooked chicken breast, shredded; 250 g ricotta; 1-2 tbsp hot sauce (such as Tabasco or Frank's); 1 tbsp olive oil, plus more for brushing; 8 slices (1-1.5 cm thick) sourdough or white bread; 100 g mozzarella, grated; a handful of rocket; salt, pepper

Time: 20 min4 servingsapprox. 520 kcal / serving (estimated)approx. 30 g protein / serving

Panini is Italian in origin but has become an American lunchtime favourite. This version makes leftover roast or boiled chicken exciting: creamy ricotta cools it down and the hot sauce wakes it up.

Spicy chicken and ricotta panini (illustration)

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Ingredients

250 g cooked chicken breast, shredded
250 g ricotta
1-2 tbsp hot sauce (such as Tabasco or Frank's)
1 tbsp olive oil, plus more for brushing
8 slices (1-1.5 cm thick) sourdough or white bread
100 g mozzarella, grated
a handful of rocket
salt, pepper

Method

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Toss the chicken with the hot sauce and olive oil and season with salt and pepper.
Season the ricotta with salt and pepper and spread it generously on half of the bread slices.
Top the ricotta with the spicy chicken, sprinkle with mozzarella and rocket, then cover with the remaining slices.
Brush the outside of the sandwiches lightly with olive oil.
Heat a grill pan or sandwich press over medium heat and cook the paninis for 3-4 minutes per side, pressing down with a heavy flat pan or the press lid.
They're ready when the bread is golden with grill marks and the cheese is oozing out; cut in half and serve hot.

Source: Wikibooks Cookbook – Chicken and Ricotta Paninis (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

Leftover roast chicken thighs or a supermarket rotisserie chicken work well, so lunch is ready in 15 minutes.
Press down with a heavy lid or a smaller pan while cooking so the cheese melts into the bread and the sandwich ends up flat and crisp.
For a milder version, skip the hot sauce and spread the bread with pesto.
Let it rest for 1 minute before serving, because the inside is very hot.

Frequently asked questions

I don't have a sandwich press. How do I make it?

A regular frying pan works: press down with another pan, or bake on a baking-paper-lined tray at 220 °C for 8-10 minutes.

What can replace ricotta?

Cream cheese, mascarpone or well-drained cottage cheese or curd cheese, but season them more generously with salt.

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Grilled chicken wrap · American

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