Bourbon Chicken & Cheese Ciabatta Sandwich
Bourbon Chicken & Cheese Ciabatta Sandwich
Ingredients
For the Sandwiches
- 4 ciabatta buns, whole wheat, halved horizontally
- 1 1/2 pounds cooked chicken breast, grilled and sliced into strips
- 1 red onion, medium, thinly sliced
- 1 1/2 cups shredded white cheese, such as mozzarella or provolone
- 1/2 cup Bourbon BBQ sauce
- 1 tablespoon olive oil, or butter, as needed for griddle
Instructions
- 1
Preheat a panini press or large griddle to medium-high heat. If using a griddle, lightly brush with olive oil or butter.
⏱️ 2 min•🌡️ 375
- 2
Place the halved ciabatta buns cut-side down on the preheated panini press or griddle. Toast until lightly golden and crisp, about 3 to 5 minutes. Remove and set aside.
⏱️ 5 min•🌡️ 375
- 3
Add the sliced chicken breast strips and thinly sliced red onions to the hot griddle. Sauté for 5 to 7 minutes, stirring occasionally, until the chicken is heated through and the onions have softened and caramelized slightly.
⏱️ 7 min•🌡️ 375
- 4
Evenly sprinkle the shredded white cheese over the chicken and onion mixture on the griddle. Allow the cheese to melt and bubble, creating a gooey layer, about 2 to 3 minutes.
⏱️ 3 min•🌡️ 375
- 5
Carefully place one half of a toasted ciabatta bun directly on top of the cheesy chicken and onions on the griddle. Using a spatula, scrape the chicken, melted cheese, and cooked onions from the griddle directly onto the bun, ensuring the cheesy crust adheres to the bread.
⏱️ 2 min - 6
Transfer the assembled bottom half of the sandwich to a piece of parchment paper. Generously drizzle the Bourbon BBQ sauce over the chicken and onions.
⏱️ 1 min
- 7
Place the other toasted ciabatta bun half on top to complete the sandwich. Repeat steps 5-7 for the remaining sandwiches.
⏱️ 2 min
- 8
Cut each finished sandwich in half diagonally before serving to showcase the delicious layers.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bourbon Chicken & Cheese Ciabatta Sandwich
Ingredients
For the Sandwiches
- 4 ciabatta buns, whole wheat, halved horizontally
- 1 1/2 pounds cooked chicken breast, grilled and sliced into strips
- 1 red onion, medium, thinly sliced
- 1 1/2 cups shredded white cheese, such as mozzarella or provolone
- 1/2 cup Bourbon BBQ sauce
- 1 tablespoon olive oil, or butter, as needed for griddle
Instructions
- 1
Preheat a panini press or large griddle to medium-high heat. If using a griddle, lightly brush with olive oil or butter.
⏱️ 2 min•🌡️ 375 - 2
Place the halved ciabatta buns cut-side down on the preheated panini press or griddle. Toast until lightly golden and crisp, about 3 to 5 minutes. Remove and set aside.
⏱️ 5 min•🌡️ 375 - 3
Add the sliced chicken breast strips and thinly sliced red onions to the hot griddle. Sauté for 5 to 7 minutes, stirring occasionally, until the chicken is heated through and the onions have softened and caramelized slightly.
⏱️ 7 min•🌡️ 375 - 4
Evenly sprinkle the shredded white cheese over the chicken and onion mixture on the griddle. Allow the cheese to melt and bubble, creating a gooey layer, about 2 to 3 minutes.
⏱️ 3 min•🌡️ 375 - 5
Carefully place one half of a toasted ciabatta bun directly on top of the cheesy chicken and onions on the griddle. Using a spatula, scrape the chicken, melted cheese, and cooked onions from the griddle directly onto the bun, ensuring the cheesy crust adheres to the bread.
⏱️ 2 min - 6
Transfer the assembled bottom half of the sandwich to a piece of parchment paper. Generously drizzle the Bourbon BBQ sauce over the chicken and onions.
⏱️ 1 min - 7
Place the other toasted ciabatta bun half on top to complete the sandwich. Repeat steps 5-7 for the remaining sandwiches.
⏱️ 2 min - 8
Cut each finished sandwich in half diagonally before serving to showcase the delicious layers.
⏱️ 1 min