Panini with chicken and pickles
8 servings
15 minutes
Panini with chicken and pickles is a harmonious combination of tender meat and tangy pickled vegetables wrapped in a warm crispy flatbread. This recipe, inspired by Italian street food traditions, offers a convenient and hearty snack. Juicy pieces of grilled chicken, fresh iceberg lettuce, sweet tomatoes, and aromatic yogurt sauce create the perfect balance of flavors. Pickles add a pleasant tanginess while spices deepen the aroma. This dish is great for a quick lunch or dinner, easy to prepare, and pairs incredibly well with greens and light sauces. Panini can be taken on the go as it remains tasty even when cold.
1
Separate the chicken meat from the bones, cut it into small strips, and fry.
- Grilled (rotisserie) chicken: 1 piece
2
Cut iceberg lettuce, tomato, and pickled cucumber into strips. Mix everything together.
- Iceberg lettuce: 150 g
- Tomatoes: 2 pieces
- Barrel-fermented cucumbers: 1 piece
3
Add spices and salt to the natural yogurt and mix everything.
- Spices: to taste
- Salt: to taste
- Curry powder: 1 teaspoon
- Smoked paprika (pimenton): 1 teaspoon
4
Cut the round flatbread into four pieces and then slice each piece from the sharp corner to the base to create a pocket.
5
Heat a non-stick skillet, place the halved flatbread on it, and toast for 2 minutes on each side.
6
In the heated flatbread, layer the salad mix, yogurt, and chicken three times with three layers.
- Pita bread: 2 pieces
- Iceberg lettuce: 150 g
- Plain (natural) yoghurt: 200 g
- Grilled (rotisserie) chicken: 1 piece
7
Place on a plate and serve.
- Fresh herbs: to taste