Shredded mesquite smoked chicken, Muenster cheese, mashed avocado and diced tomato pressed Panini.
WHAT’S GOING ON HERE
This sandwich features shredded smoked chicken. Smokey tender chicken makes for a great sandwich topper. Shredding a whole chicken gives you the best of the white and dark meat. Use whatever tender chicken you have on hand or substitute it with deli sliced!
Muenster cheese is a pale yellow semi soft cheese with an orange rind. It’s a great melting cheese. Its simple flavor makes it a great cheese to take on other additional flavors since it blends in so well. A good Muenster is a little sharp and lightly salty.
Lightly mashed avocado not only add a contrast in color but they add a creamy texture that adds against the crunch of the bread. Lightly mashing the avocado with a squeeze of lime salt and pepper is all it needs to enhance the flavor and keep it bright.
Ripe juicy tomatoes adds some moisture to the sandwich. The vibrant red tomatoes adds a pop of sweetness. Dice them up to keep them from sliding around.
Tangy mustard is a must have for any cheesy grilled sandwich. The tartness cuts through the melted cheese and buttered bread. Use your favorite mustard you have on hand.
Baguette is a great option for panini. Anything you can safely tuck the ingredients in without it toppling over is always a plus.
Tips & Tricks for the best Smoked Chicken & Avocado Panini
the great thing about a sandwich is they should be simple, no fuss and using what you have on hand. this recipe can use any type of leftover chicken or turkey.
soft but crusty bread works best grilled. soft enough to hold the ingredients but crusty enough to develop a nice crust once cooked and still hold the melted cheese works best. the best kinds of bread are baguette, focaccia, texas toast or any thick cut bread.
Keeping the Avocado Bright
once the avocado is cut it starts to oxidize. to keep it from oxidizing hit it with acid like lemon or lime and some mild seasoning like salt and pepper. for a sandwich i like to lightly mash the avocado opposed to slicing that way it stays put instead of sliding around the sandwich.
making a panini in a press is pretty easy, lightly grease the griddle then set it and forget it. without a press making a panino isn’t a problem just monitor the heat on the stove, place the sandwich and using some light weight like a burger press or cast iron skillet place it over the sandwich so it has full contact to the pan. flip then do the same on the other side.
there are a ton of variety of mustard. sweet, spicy, tangy, tart. use your favorite.
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