PaninisLatin AmericanMedium

Roasted Chicken and Rice Panini

Name: Roasted Chicken and Rice Panini
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Latin American
Ingredients: 12 oz (340 g) cooked skinless chicken breast, shredded, shredded into bite-sized pieces; 1 cup (185 g) long-grain white rice (or jasmine rice), cooked and cooled; 2 tbsp (30 ml) fresh lime juice; ¼ cup (15 g) fresh cilantro leaves, finely chopped, finely chopped; 1 cup (150 g) roasted red bell peppers (from a jar or freshly roasted), drained, patted dry, cut into strips; 8 oz (225 g) fresh white cheese (queso fresco or mozzarella), sliced or crumbled; 1 large (200 g) yellow onion, thinly sliced, thinly sliced; 4 rolls (400 g) ciabatta or focaccia rolls, halved horizontally; 3 tbsp (45 ml) extra-virgin olive oil; 2 cloves (6 g) garlic cloves, minced, minced; ½ tsp (2½ g) ground cumin; to taste kosher salt; to taste freshly ground black pepper; 2 tbsp (28 g) unsalted butter, softened, softened

From the MyKitchenBank Kitchen

A hearty Latin American–inspired panini filled with seasoned roasted chicken, cilantro-lime rice, roasted red peppers, creamy white cheese, and caramelized onions, pressed until golden and crispy on the outside while melting within. Perfect for lunch or a satisfying dinner.

Prep: 20 min
Cook: 25 min
Wait: 5 min
Total: 50 min
Makes: 4 panini

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Ingredients

4 servings

12 oz (340 g) cooked skinless chicken breast, shredded, shredded into bite-sized pieces
1 cup (185 g) long-grain white rice (or jasmine rice), cooked and cooled
2 tbsp (30 ml) fresh lime juice
¼ cup (15 g) fresh cilantro leaves, finely chopped, finely chopped
1 cup (150 g) roasted red bell peppers (from a jar or freshly roasted), drained, patted dry, cut into strips
8 oz (225 g) fresh white cheese (queso fresco or mozzarella), sliced or crumbled
1 large (200 g) yellow onion, thinly sliced, thinly sliced
4 rolls (400 g) ciabatta or focaccia rolls, halved horizontally
3 tbsp (45 ml) extra-virgin olive oil
2 cloves (6 g) garlic cloves, minced, minced
½ tsp (2.5 g) ground cumin
to taste kosher salt
to taste freshly ground black pepper
2 tbsp (28 g) unsalted butter, softened, softened

Equipment (5)

Panini press or heavy skillet (cast iron preferred)
Small saucepan for rice
Small pot or skillet for caramelizing onions
Knife and cutting board
Wooden spoon or spatula

Steps

Before you start

Cook or have cooked chicken ready (rotisserie chicken works well)
Cook rice ahead if using leftover rice; let it cool completely
Have roasted red peppers available (jarred is fine)
Preheat a panini press or skillet over medium-high heat

1
Caramelize the onions
- Heat 1 tablespoon of olive oil in a small skillet over medium heat.
- Add the sliced onion and a pinch of salt.
- Cook for 12–15 minutes, stirring occasionally, until the onions are deeply golden and soft.
- They should smell sweet and caramelized.
- Transfer to a small bowl and set aside.
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Ready when: Onions are deeply golden, soft, and smell sweet
Tip: Stir regularly to prevent burning on the bottom. Don't rush this step—low and slow caramelization develops rich flavor.
2
Season the chicken
- In a small bowl, combine the shredded cooked chicken with 1 tablespoon of olive oil, the minced garlic, ground cumin, and a pinch of salt and pepper.
- Toss gently until the chicken is evenly coated.
- Set aside.
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Ready when: Chicken is evenly coated with seasonings
Tip: Don't overmix; the chicken should stay in tender shreds.
3
Dress the rice
- In another bowl, combine the cooled cooked rice with the lime juice and freshly chopped cilantro.
- Fluff gently with a fork and season with a pinch of salt and pepper.
- The rice should taste bright and herby.
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Ready when: Rice is fluffy, evenly mixed with lime and cilantro
Tip: Use cold or room-temperature rice so it stays light and doesn't clump.
4
Assemble the panini
- Cut each roll in half horizontally.
- Lightly spread softened butter on the inside surface of each half (about ½ teaspoon per piece).
- On the bottom half of each roll, layer in this order: a quarter of the cilantro-lime rice, a quarter of the seasoned chicken, a quarter of the caramelized onions, a quarter of the roasted red peppers, and a quarter of the sliced or crumbled white cheese.
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Ready when: All four panini are layered and ready for pressing
Tip: Don't overstuff or the panini will be hard to press and won't seal properly. Keep layers even in height.
5
Close and press the paniniOven 375°F / 190°C
- Place the top half of each roll over the fillings, pressing gently to seal.
- If using a panini press, heat it to medium-high (around 375°F / 190°C).
- Place each panini on the hot press and lower the lid.
- Press for 3–4 minutes, until the bread is golden brown and crispy and the cheese just begins to melt (check by lifting the corner of one panini after 2 minutes to monitor).
- If using a heavy skillet, place it over medium-high heat, set each panini in the pan, and place another heavy skillet or cast-iron plate on top, pressing gently.
- Cook for 2–3 minutes on the first side until golden.
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Ready when: Bread is golden brown and crispy; cheese is melting inside
Tip: Don't press too hard or you'll squeeze the fillings out. Aim for gentle, even pressure that creates good contact without flattening.
6
Flip and finish (skillet method only)
- If you're using a skillet, carefully flip each panini and cook the second side for another 1–2 minutes until it's also golden brown and crispy.
- If using a panini press, this step is not needed—the lid handles both sides evenly.
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Ready when: Both sides are golden brown and crispy
Tip: Use a wide spatula and flip in one confident motion to avoid breaking the bread.
7
Rest and serve
- Transfer the panini to a cutting board and let them rest for 1–2 minutes.
- This allows the cheese to fully set and makes the panini easier to cut and eat without the filling falling out.
- Cut diagonally if desired and serve immediately while still warm.
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Ready when: Panini are warm and cheese is fully set
Tip: A brief rest is key to keeping the filling inside—don't skip it.

Good to know

Tips

Prep all fillings ahead of time for a quick assembly—caramelizing the onions takes the most time, so do that first.
If your panini press or skillet isn't hot enough, the bread won't crisp before the cheese melts. Preheat for at least 5 minutes on medium-high.
Use room-temperature or cooled rice so it doesn't make the filling soggy. Cold rice also firms up the sandwich.
For a spicier kick, add a pinch of smoked paprika or cayenne pepper to the seasoned chicken, or layer in a thin slice of jalapeño pepper before pressing.

Make ahead

Rice can be cooked up to 2 days ahead and stored in the refrigerator. Onions can be caramelized the day before. The chicken, peppers, and rice mixture can be prepared up to 4 hours ahead; assemble and press the panini just before eating for the best crispy exterior and melted cheese.

Storage & reheating

Panini are best enjoyed immediately. Leftover panini can be wrapped individually in foil and refrigerated for up to 2 days. To reheat: wrap in foil and warm in a 350°F (175°C) oven for 8–10 minutes, or place in a skillet over medium-low heat until warmed through and the cheese re-melts (about 3–4 minutes per side). Do not microwave, as the bread will become tough.

Substitutions

fresh white cheese (queso fresco or mozzarella) → oaxaca cheese, fresh mozzarella, or sliced Monterey Jack. Any mild, melting cheese works well. Avoid hard cheeses like cheddar, which won't melt as smoothly.
ciabatta or focaccia rolls → sourdough, focaccia, or bolillo rolls. Choose sturdy bread that won't fall apart under the panini press. Avoid soft sandwich bread.
fresh cilantro leaves, finely chopped → fresh parsley or a combination of cilantro and parsley. If cilantro is not available or disliked, parsley provides similar brightness without the polarizing flavor.
cooked skinless chicken breast, shredded → roasted or grilled turkey breast, shredded. Turkey offers a slightly leaner option with a similar texture and mild flavor that pairs well with the other ingredients.