Chicken & Mozzarella Panini Recipe

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely chopped sun‑dried tomatoes, 1 minced garlic clove, 1 teaspoon fresh lemon juice, 1 teaspoon oil from the sun‑dried tomatoes, and 1/2 teaspoon hot sauce (or 1/2 tsp red pepper flakes). Stir until smooth and well combined.

Season the aioli with 1/8 teaspoon salt and a pinch (1/16–1/8 tsp) freshly ground black pepper. Taste and adjust heat or acidity if desired. Cover and refrigerate while assembling sandwiches so flavors meld (at least 10 minutes).

Prepare bread and chicken

Slice each ciabatta roll in half horizontally. If roasted chicken is not pre‑sliced, thinly slice 12 oz cooked roasted chicken breast across the grain into 1/8–1/4-inch slices. Season chicken lightly with 1/4 tsp salt and 1/4 tsp freshly ground black pepper; toss or brush briefly to distribute.

Assemble sandwiches

Spread about 1.5–2 tablespoons of the prepared sun‑dried tomato aioli evenly on the cut surfaces of both top and bottom halves of each roll (reserve any extra for serving). On the bottom half, layer half of the sliced roasted chicken (6 oz), then arrange 4 oz sliced fresh mozzarella on top of the chicken in an even layer. Add thinly sliced red onion (about 2 tablespoons per sandwich) over the mozzarella, then pile 1 cup packed arugula on each sandwich. If using, drizzle 1 teaspoon balsamic glaze over the arugula. Close the sandwich with the top half of the roll and press gently.

Grill the panini

Preheat a panini press or large skillet/griddle over medium‑high heat. If using a skillet/griddle, gently butter the outer faces of the rolls with the softened butter (about 1/2 tablespoon per sandwich) or brush lightly with olive oil. Place sandwiches on the press or skillet, and weight with a heavy pan or press. Cook for 3–5 minutes, flipping once if using a skillet, until bread is golden brown and crisp, and mozzarella is melted (internal temperature warm, cheese soft). If using a panini press, press for 4–6 minutes until golden and cheese is melted.

Rest and serve

Remove panini from heat and let rest 1 minute. Slice each sandwich in half on the diagonal. Serve immediately with remaining aioli on the side for dipping.

If desired, finish each sandwich with a light sprinkle of flaky sea salt after grilling and an extra drizzle of balsamic glaze for brightness.