Smoked Chicken And Mozzarella Panini
This delightful recipe combines the smoky flavors of hickory and apple wood with tender chicken, gooey mozzarella, and zesty pesto mayo, all pressed between crispy focaccia slices. Ready to elevate your sandwich game? Let's get cooking!
— Constant Cookbook
Ingredients
- 1 lb. focaccia, halved horizontally and cut crosswise into 6 pieces
- Olive oil for brushing
- 3 boneless, skinless chicken breast halves, each about 8 oz., halved horizontally and pounded 1/4 inch thick
- Kosher salt and freshly ground pepper, to taste
- 8 oz. fresh mozzarella cheese, cut into slices 1/4 inch thick
- 1/4 cup mayonnaise
- 1/2 cup prepared pesto
- 2 tomatoes, thinly sliced
Instructions
- Preheat a panini maker on the “sear” setting according to the manufacturer’s instructions.
- Brush the outside of the bread slices with olive oil. Lay the slices, cut side up, on a work surface; set aside.
- Brush the chicken on both sides with olive oil and season with salt and pepper. Place 3 of the chicken pieces on the preheated panini maker, close the lid and cook until the chicken is cooked through, about 3 minutes. Transfer to a plate. Repeat with the remaining chicken. Wipe the panini maker with paper towels.
- Place the chicken in a large sealable plastic bag. Fill the chamber of a handheld smoking gun with hickory chips and smoke the chicken according to the manufacturer’s instructions. Repeat the smoking with another chamber of chips. Seal the bag and let stand for 5 to 10 minutes.
- Place the cheese slices in a single layer in another large sealable plastic bag. Fill the chamber of the smoking gun with apple wood chips and smoke the cheese for 1 to 2 minutes. Seal the bag and let stand for 5 to 10 minutes. In a small bowl, stir together the mayonnaise and pesto.
- Preheat the panini maker on the “panini” setting or medium-high heat. Spread 1 Tbs. of the mayonnaise-pesto mixture on the cut side of each bread slice. Place 1 piece of chicken on the bottom half of each slice and top with the tomatoes and cheese, dividing evenly. Season with salt and pepper. Cover each sandwich with a top half of the bread, oiled side up.
- Place 3 of the sandwiches on the panini maker, close the lid and cook until the bread is crisp and the cheese is melted, 5 to 6 minutes. Transfer the sandwiches to a cutting board and cut in half. Repeat to cook the remaining sandwiches. Serve immediately. Serves 6.
Yield
Serves 6.
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