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Panini with Leftover Chicken

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Panini with Leftover Chicken

A fresh and wholesome sandwich with chicken bits, peppers, rocket leaves, an eggplant-tomato chutney and all good things.


  • 3-4 sliced chunks of leftover boneless chicken
  • 1 loaf of ciabata / any bread
  • 1 Tbsp of olive oil or mustard oil
  • 2 Tbsp of onions, thinly sliced
  • 2 Tbsp of bell peppers, thinly sliced
  • 1/2 a tsp of tahini paste / butter
  • 20 gm of scarmoza/ mozzarella cheese, smoked
  • 1 tsp of fresh coriander, finely chopped
  • 1 cup of fresh rocket leaves
  • 1 tsp of lemon juice
  • Season with salt and pepper

  • For Eggplant and Tomato chutney:
  • 1 Tbsp olive oil
  • 1 medium eggplant
  • 100 gm tomatoes, finely chopped
  • 2 basil leaves, finely chopped
  • 1/2 a tsp red chilli powder
  • Season with salt & pepper


  1. Cut the eggplant lengthwise into 2 and season it with salt & pepper. Then, drizzle the olive oil and roast in the oven at 180 degree celsius for 15 minutes.
  2. Once the eggplant is cool enough to handle, scoop out the flesh and transfer into a bowl.
  3. Check the seasoning and add the tomatoes and basil to the eggplant n mix well.
  4. Grill or toast the bread and then spread the tahini paste.
  5. Heat the leftover boneless chicken in a pan or in the oven if required.
  6. Then, in a pan with little oil and high heat, saute the sliced onions and bell peppers for a minute and then add salt and pepper.
  7. Dress the rocket leaves with salt, pepper, lemon juice and olive oil.
  8. Now, pile the bread with the onions, peppers and chicken pieces and finally, cover with the scarmoza / moazzarella cheese.
  9. Top it up with the rocket leaves, cover with the other bread and enjoy with a fresh seasonal salad.