Pulled Peri Peri Chicken Ciabatta

Peri Peri Chicken has to be one of the best sandwich fillings out there. A little bit of a kick and tastes unreal! This ciabatta is super simple to make and is the perfect lunch option.

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Cook: 15 MINS


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Bring a medium saucepan of water to boil, add a pinch of salt and place chicken breast in boiling water. Depending on the size of chicken breast, it can take between 8-15 mins to cook through. I recommend removing chicken breast after 10 mins and slicing in half to check if it is no longer pink inside.
Once cooked, transfer chicken to a large bowl and shred using an electric hand mixer. Then, add the filling ingredients and combine. Season to taste with salt and pepper.
Preheat oven to 180℃ / 360 ℉. Cut your paninis into halves. Drizzle with olive oil and season with salt. Place on baking tray and bake for 5 mins.
Add mexicana cheese to the bottom of panini, then your pulled peri peri chicken filling, then mozzarella cheese and bake for 5 mins until cheese has melted. Enjoy!

Nutritional Info

Per ciabatta:

Cals – 653

Carbs – 52g

Protein – 43g

Fat – 29g


Serves 4

For the filling:

  • 380g of chicken breast.
  • 1 red pepper - finel chopped.
  • 1 red onion - finely chopped.
  • 60g of light cream cheese.
  • 60g of peri peri sauce.
  • Parsley - finely chopped.
  • 1 tbsp of smoked paprika.
  • Salt & pepper.

The rest:

  • 4 panini rolls.
  • 2 tbsp of olive oil.
  • 4 slices of mexicana cheese.
  • 60g of mozzarella cheese.

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