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This Old Chef: Blog & Recipes

Roast Chicken Panini with Parmesan Garlic Butter, Gruyére and Dill on Ciabatta

Posted on June 11, 2017 with 0 comments

As with my stand on risotto, I don't like the idea of panini as a dumping ground for leftover food.

However...

When you inventory the fridge and find that you have the remains of a fine roast French chicken...

http://www.thisoldchef.com/blog.html/roast_chicken/

... as we did...

... along with some Gruyére, some dill, and a bit of the most perfect Parmigiano garlic butter...

Well.

I sliced part of a ciabatta open... garlic buttered it... laid on two slices of Gruyére... added strips of perfectly roasted (if I do say so myself!) chicken breast... topped with feathery fresh dill...  Then replaced the top half, and proceeded to grill in my accustomed manner...

http://www.thisoldchef.com/blog.html/many_mini_panini_basil__parmesan_sage__prosciutto_thyme__carmelized_onions_with_tuscan_beans/

This was quite a sandwich, believe me.  And no dumping ground at all!