Ingredients
- 4 cup shredded or cubed cooked chicken (such as rotisserie chicken or leftover roasted or grilled chicken)
- 1 cup barbecue sauce
- 12 slice sourdough bread (about 1 inch thick)
- 12 1-ounce slice Swiss cheese
- 1 cup thinly sliced red onion
Directions
Coat a panini press with cooking spray and preheat to medium-high. Combine the chicken and barbecue sauce in a large bowl and toss to coat the chicken.
Arrange 6 of the bread slices on a work surface. Top each slice with 1 slice of the Swiss cheese, red onion, chicken mixture, and the second slice of Swiss cheese. Top with the second slice of bread.
Place the sandwiches in the panini press and cook for 3 to 5 minutes, until the bread is golden brown and the cheese melts.
Recipe courtesy of Robin Takes 5 by Robin Miller/Andrews McMeel Publishing, 2011.
