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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
Ingredients
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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