Yesterday, we shared the perfect one-pan dinner idea with you – and today, we’re putting the leftovers to work. Chef Dimitri says a really good roasted chicken is one of his all-time favorite meals.
And as for this sandwich: “The sweetness of the pickles, with the creamy brightness of the tzatziki, is such a great pairing. It’s sort of a nod to a Cuban sandwich, with those perfect grill marks and crispiness.”
You’re going to want to bookmark this one.
Chicken Panini with Spicy Pickles, Radishes, and Tzatziki (makes 4)
1 loaf crusty bread, sliced
2 chicken breasts, cut into strips
½ pound thinly sliced provolone cheese (two slices per panini)
1 jar Gordy’s Pickle Jar Hot Chili Spears
1 bundle radishes, rinsed and very thinly sliced
1 container Cava Foods tzatziki
1 bunch baby kale leaves
Heat panini press to medium-high heat. Brush press with melted butter. Spread tzatziki over one piece of rusty bread. Layer pickles, radishes, chicken, and kale on top. Top with provolone and second piece of bread and carefully press, until golden brown on the outside and gooey on the inside, approximately 6-8 minutes.
You can purchase our line of small-batch dips and spreads at your area Whole Foods or other area specialty market.
Click here to find the one that’s closest to you.