Chicken and Ricotta Paninis
Chicken and ricotta paninis pair mild shredded chicken with a soft, creamy cheese layer, and a splash of hot pepper sauce stirred into the meat keeps the filling from tasting flat. Spreading the ricotta right to the bread's edges means every bite has some. Brushing the outsides with olive oil, rather than butter, gives a crisp, evenly browned crust on a hot grill pan.
Instructions
Spread each slice of bread generously with ricotta cheese.
Toss the shredded chicken with hot pepper sauce, adding as much as suits your taste. Spread the chicken in an even single layer over half of the ricotta-covered slices.
Top each one with a second slice of bread, ricotta side down, so the filling is sealed inside.
Heat a grill pan or griddle over medium high heat. While it warms, brush the outsides of the sandwiches with extra-virgin olive oil.
Place the sandwiches on the hot pan, working in batches if they do not all fit. Cook until both sides are browned and the ricotta has melted, then serve warm.
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