Hawaiin Chicken Panini

By LisaRHadley

Ingredients

• 2 slices fresh pineapple
• 2 ciabatta rolls, split
• 1 tbsp butter, melted
• 1/3 cup bottled teriyaki glaze
• 8 oz leftover grilled chicken breast(about 2 small), thinly sliced
• 4 thin slices Sweet Maui onion or other sweet onion
• 1/2 cup shredded napa cabbage

Preparation

Step 1

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 some of the teriyaki glaze. On bottom halves, evenly layer with chicken, pineapple, onion and cabbage. Drizzle with the remaining teriyaki glaze.
Cover with top halves and press gently to pack.
Place sandwiches in grill, close the top plate and cook until golden brown, 3 to 4 minutes. Serve immediately.

Tips
For additional flavor, brush the pineapple slices with teriyaki sauce before grilling.
Look in your supermarket’s freezer section for fully cooked grilled chicken, which is great for panini recipes.