Sandwiches, Wraps & Panini
Pineapple Chicken Panini
Prep Time: 5 min | Cook Time: 6 min | Servings: 2 | Calories: 558
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Prep Time
5 min
Cook Time
6 min
Servings
2
Calories
558
Indulge in the variety of delicious flavors in these hearty panini made with tender chicken breast and slices of tangy pineapple with Sargento® Sliced Cheddar-Mozzarella Cheese. It’s all between a hearty ciabatta roll that’s toasted to perfection with delicate cheese bubbling out of the sides.
Ingredients
- 2 slices (1/4-inch thick) fresh pineapple
- 2 ciabatta rolls, split
- 1 Tbsp. butter, melted
- 1/3 cup bottled teriyaki glaze
- 4 oz. deli chicken breast, thinly sliced
- 2 slices Sargento® Sliced Cheddar-Mozzarella Cheese
- 4 thin slices red onion
- 1/2 cup shredded Napa cabbage
Directions
- Preheat panini grill to high.
- Arrange pineapple on bottom grill plate; close the top plate and grill until pineapple is tender and grill-marked, 1 to 2 minutes. Remove and keep warm. Wipe grill plates clean.
- Place rolls, cut side down, on a work surface and brush crusts with butter. Turn rolls over and brush with teriyaki glaze. On bottom halves, evenly layer with chicken, pineapple, cheese, onion and cabbage. Drizzle with the remaining teriyaki glaze. Cover with top halves and press gently.
- Place sandwiches in grill; close top plate and cook until golden brown, 3 to 4 minutes. Serve immediately.
