Grilled Chicken with Asian Slaw Panini

The following recipe is from the March 5th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

If you've never thought of getting a panini press before, you will after reading Daniel Leader and Lauren Chattman's book Panini Express: 70 Delicious Recipes Hot Off the Press. Sandwiches taste 500% better when the bread is crispy on the outside and the sandwich innards are warm. Try this recipe for grilled chicken with Asian slaw panini—the slaw is flavored with peanut butter, ginger, soy sauce, and sesame oil.

Grilled Chicken with Asian Slaw Panini

Adapted from Panini Express by Daniel Leader and Lauren Chattman.

Ingredients

  • 1 teaspoon soy sauce
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon toasted sesame oil
  • 1 1/2 tablespoons creamy peanut butter
  • 1/2 teaspoon peeled and finely chopped fresh ginger
  • 1 tablespoon finely chopped fresh cilantro
  • 1/4 teaspoon sugar
  • 1 1/2 cups thinly sliced green cabbage
  • 1 medium carrot, grated
  • 2 store-bought flatbreads or ciabatta rolls
  • 1 1/2 cups (about 8 ounces) shredded grilled chicken

Directions

  1. 1.

  2. 2.

    Arrange the slaw on half of each flatbread or the bottom half of each ciabatta roll. Spoon on the chicken in an even layer atop the slaw. Fold the flatbreads over the filling or, if using ciabatta, top each with other half of roll.

  3. 3.

    Put the sandwiches in the press, pull down the top, and cook until sandwiches are browned and crisp, 4 to 7 minutes, depending on heat of your machine. Carefully remove sandwiches from press; serve immediately.