Chicken and Ricotta Paninis

PIn it

Introduction

This is a simple, satisfying panini that comes together in under 20 minutes and works equally well for lunch or a quick dinner. Shredded chicken and creamy ricotta are pressed between bread and griddled until the cheese melts and the exterior turns crisp and golden.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Servings: 4

Ingredients

• 1 ¼ cups shredded cooked chicken
• Ricotta cheese
• Extra-virgin olive oil
• 8 ea. ½-inch slices white bread
• Hot pepper sauce (e.g. tabasco), to taste

Instructions

1. Spread slices of bread liberally with ricotta cheese. Toss chicken with hot sauce and spread on in a single layer evenly on each slice of bread. Top with another slice of bread.
2. Heat a grill pan or a griddle over medium high heat. Meanwhile, brush sandwiches with extra-virgin olive oil. Place sandwiches on grill, working in batches if necessary, until browned on both sides and cheese is melted. Serve warm.

Variations

• Herb and garlic ricotta: Mix minced garlic and fresh basil or oregano into the ricotta before spreading to add an herbaceous note without changing the structure of the sandwich.
• Roasted red pepper: Layer thin slices of roasted red pepper between the chicken and ricotta for sweetness and a slight char flavor.
• Sun-dried tomato: Stir finely chopped sun-dried tomatoes into the ricotta for concentrated tomato flavor and a denser texture.
• Spinach layer: Wilt fresh spinach and squeeze out excess moisture, then layer it on top of the chicken before adding the top bread slice for added nutrition and mild earthiness.
• Mozzarella blend: Replace or mix half the ricotta with shredded mozzarella for a stretchier melt and more pronounced cheese flavor.

Tips for Success

• Make sure your chicken is shredded into small, even pieces so it spreads easily and distributes evenly across the bread without creating lumps.
• Don’t skimp on the oil brush—a light, even coat ensures the bread browns evenly and prevents sticking to the grill pan.
• Use a spatula or press to gently hold the sandwich on the grill for the first 2–3 minutes; this helps the ricotta make contact with the heat and melt faster.
• Slice your bread ½ inch thick as specified; thinner bread will dry out, and thicker bread won’t cook through before the exterior burns.
• Pull the sandwich off the heat while the cheese still looks slightly soft—it will continue to set as it cools, and carryover heat prevents overcooking.

Storage and Reheating

FAQ

Can I use store-bought rotisserie chicken?

Yes—shred it finely and use it as directed. Rotisserie chicken is often more flavorful than plain cooked chicken and adds no extra prep time.

How much ricotta should I use per sandwich?

Spread it liberally on both slices (roughly 2–3 tablespoons per sandwich), but not so thickly that it squeezes out when pressed. You want a visible layer that will melt into the bread.

What if I don’t have a grill pan?

A cast-iron skillet or regular nonstick skillet works just as well. Heat it over medium-high heat and follow the same browning method.

Can I make these without hot sauce?

Yes, the hot sauce is optional and a matter of taste. If you omit it, consider tossing the chicken with a pinch of salt and pepper, or a squeeze of lemon juice, to keep it flavorful.