Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (about 10 oz / 280 g) cooked shredded chicken (rotisserie works great)
- 1 tbsp olive oil
- 2 tbsp barbecue sauce
- 1 tbsp adobo sauce (from a can of chipotles in adobo)
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1/2 cup (120 g) mayonnaise
- 1 tbsp finely minced canned chipotle pepper in adobo
- 1 tsp fresh lime juice (or 1 tsp distilled white vinegar)
- 4 ciabatta rolls, split horizontally
- 8 oz (225 g) low-moisture mozzarella, sliced
- 2 medium ripe tomatoes, thinly sliced
- 1/2 medium red onion, very thinly sliced
- 1 packed cup fresh basil leaves
- 2 tbsp softened butter (or 2 tbsp olive oil) for pressing
Do This
- 1) Mix mayo, minced chipotle, adobo sauce, and lime juice; set aside.
- 2) Warm shredded chicken in a skillet with olive oil, barbecue sauce, smoked paprika, cumin, garlic powder, salt, and pepper (about 5–7 minutes).
- 3) Split ciabatta and spread chipotle mayo on both cut sides.
- 4) Layer mozzarella, smoky pulled chicken, tomatoes, red onion, and basil; close sandwiches.
- 5) Butter (or oil) the outside of each roll; press in a panini press at 375°F for 5–7 minutes until deeply golden and melted.
- 6) No press: cook in a skillet over medium heat 3–4 minutes per side with a heavy pan on top.
- 7) Rest 2 minutes, slice, and serve while hot and gooey.
Why You’ll Love This Recipe
- That signature smoky-heat flavor from chipotle mayo and seasoned pulled chicken.
- Melty mozzarella + juicy tomatoes + fresh basil makes every bite taste bright and rich.
- Panini-press crunch at home (with or without a panini press).
- Fast enough for weeknights, impressive enough for guests.
Grocery List
- Produce: 2 medium tomatoes, 1/2 medium red onion, 1 cup fresh basil, 1 lime (optional)
- Dairy: 8 oz (225 g) low-moisture mozzarella, 2 tbsp butter (optional if using olive oil)
- Bakery: 4 ciabatta rolls
- Meat: Cooked shredded chicken (about 10 oz / 280 g; rotisserie recommended)
- Pantry: Mayonnaise, chipotles in adobo, barbecue sauce, olive oil, smoked paprika, ground cumin, garlic powder, kosher salt, black pepper
Full Ingredients
Smoky Pulled Chicken
- 2 cups (about 10 oz / 280 g) cooked shredded chicken (from 1 small rotisserie chicken, or leftover cooked chicken)
- 1 tbsp olive oil
- 2 tbsp barbecue sauce
- 1 tbsp adobo sauce (from a can of chipotles in adobo)
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp water (only if needed to keep the chicken juicy while warming)
Chipotle Mayo
- 1/2 cup (120 g) mayonnaise
- 1 tbsp finely minced chipotle pepper in adobo (about 1 pepper, minced)
- 1 tsp adobo sauce (optional, for extra heat and smokiness)
- 1 tsp fresh lime juice (or 1 tsp distilled white vinegar)
- 1/8 tsp kosher salt
Paninis
- 4 ciabatta rolls, split horizontally
- 8 oz (225 g) low-moisture mozzarella, sliced (about 8 slices)
- 2 medium ripe tomatoes, thinly sliced (about 1/4-inch / 6 mm thick)
- 1/2 medium red onion, very thinly sliced
- 1 packed cup fresh basil leaves
- 2 tbsp softened butter (or 2 tbsp olive oil), for brushing the outside of the bread
Step-by-Step Instructions
Step 1: Make the chipotle mayo
In a small bowl, stir together the mayonnaise, minced chipotle pepper, adobo sauce (if using), lime juice (or vinegar), and salt until smooth and evenly tinted.
Taste and adjust: add another 1 teaspoon adobo sauce for more smokiness, or another 1 tablespoon mayo to mellow the heat. Set aside while you warm the chicken.
Step 2: Warm and season the smoky pulled chicken
Set a skillet over medium heat and add the olive oil. Add the shredded chicken, barbecue sauce, adobo sauce, smoked paprika, cumin, garlic powder, salt, and pepper.
Cook, stirring often, until the chicken is hot and lightly glossy, about 5 to 7 minutes. If the pan looks dry at any point, add up to 2 tablespoons water, 1 tablespoon at a time, to keep it juicy.
Turn off the heat and cover the skillet to keep the chicken warm while you build the sandwiches.
Step 3: Prep the bread and toppings
Slice the tomatoes and red onion. Pluck basil leaves from the stems (leave smaller leaves whole; tear larger ones in half).
Split the ciabatta rolls and lightly toast the cut sides in a dry skillet for 30 to 60 seconds if your rolls are very soft (optional, but helps prevent sogginess).
Step 4: Assemble each panini for the best melt
Spread chipotle mayo on both cut sides of each ciabatta roll (about 1 to 1 1/2 tablespoons per roll, depending on preference).
Layer in this order for the cleanest melt and least slipping: mozzarella on the bottom, a generous pile of smoky pulled chicken (about 1/2 cup per sandwich), then tomato slices, a few strands of red onion, and a handful of basil. Close the sandwich.
Step 5: Butter (or oil) the outside for a crisp, golden press
Brush or spread a thin, even layer of softened butter on the outside top and bottom of each sandwich. (Olive oil also works; butter gives a slightly deeper golden color and classic panini flavor.)
Step 6: Press and cook until deeply golden and melty
Panini press method (recommended): Preheat a panini press to 375°F (190°C). Place sandwiches in the press (work in batches if needed). Press and cook until the bread is deeply golden and the mozzarella is fully melted, 5 to 7 minutes.
Skillet method (no press): Heat a large skillet or griddle over medium heat. Add the sandwiches and weigh them down with a heavy pan (or a foil-wrapped brick). Cook until golden, 3 to 4 minutes. Flip carefully, weigh down again, and cook 3 to 4 minutes more, lowering heat slightly if the bread browns too fast.
The goal is crisp ciabatta with a hot center; if the bread browns before the cheese melts, reduce heat to medium-low and cook 1 to 2 minutes longer.
Step 7: Rest, slice, and serve
Transfer paninis to a cutting board and let them rest for 2 minutes. This helps the cheese set slightly so the layers stay together when sliced.
Slice on the diagonal and serve immediately. If you want the full café vibe, serve with kettle chips, a simple green salad, or a cup of tomato soup.
Pro Tips
- Use low-moisture mozzarella. It melts smoothly without turning watery, which keeps the ciabatta crisp.
- Thin slices are your friend. Thin tomatoes and very thin red onion warm through quickly and won’t force the sandwich open.
- Control the heat level. For mild: use 2 teaspoons minced chipotle and skip the extra adobo in the mayo. For spicy: add 1 extra teaspoon adobo sauce and a pinch of cayenne.
- Prevent soggy bottoms. Put mozzarella directly against the bread (it acts like a barrier), and don’t overload with tomatoes.
- Better pressing without a press: Preheat the skillet well, then use steady medium heat and a heavy weight so the ciabatta compresses and toasts evenly.
Variations
- Extra smoky BBQ version: Increase barbecue sauce to 3 tablespoons and add 1/4 teaspoon smoked salt (or an extra pinch of smoked paprika).
- Turkey Frontega-style panini: Swap chicken for 10 oz (280 g) sliced smoked turkey; warm it briefly in the skillet with 1 tablespoon barbecue sauce and the same spices.
- Vegetarian melt: Replace chicken with 2 cups pulled jackfruit (drained) or shredded oyster mushrooms; cook with the same smoky seasonings until tender and saucy.
Storage & Make-Ahead
Make-ahead: Mix the chipotle mayo up to 5 days ahead and refrigerate in an airtight container. Warm the chicken mixture up to 3 days ahead; reheat in a skillet over medium-low with 1 to 2 tablespoons water until steaming hot (at least 165°F / 74°C if you’d like to check).
Storing leftovers: Fully assembled paninis are best fresh, but you can wrap leftovers tightly and refrigerate for up to 2 days. Reheat in a skillet over medium-low, covered, about 3 to 5 minutes per side, or in a 350°F (175°C) oven for 10 to 12 minutes until hot and crisp. Avoid microwaving if you want crisp bread.
Nutrition (per serving)
Approximate, per 1 panini: 680 calories, 39 g protein, 36 g fat, 50 g carbohydrates, 3 g fiber, 8 g sugar, 1250 mg sodium. Values vary by bread size, cheese brand, and mayo amount.
