Roasted chicken panini

SmartPoints® value per serving
Total Time
7 min
7 min
0 min
Sometimes served hot and other times cold, sometimes pressed and sometimes not, panini are always elegant and delicious and fun to make. They're a quick lunch or snack, occasionally even eaten on the run. You can wrap it up and let it hang in the fridge for up to 4 hours for a perfect lunch al desko. This recipe takes just seven minutes to make and features goat cheese, red peppers, capers, shredded chicken, and peppery arugula. Feel free to used spinach if arugula isn't your favorite. These are absolutely wonderful as is, but if you have a sandwich or panini press, you should feel free to use it, and serve the sandwiches toasted and warm.


Soft-type goat cheese

2 oz, reduced-fat, herbed variety, at room temperature

Roasted red peppers (packed in water)

2 Tbsp, finely chopped


1 tsp, drained and finely chopped

Black pepper

tsp, freshly ground, or to taste

Wheat dinner roll(s)

4 item(s)

Cooked skinless boneless chicken breast(s)

1½ cup(s), chopped, roasted, shredded


cup(s), 16 leaves


  1. Combine the goat cheese, roasted pepper, capers, and ground pepper in a small bowl.
  2. Slice the rolls horizontally almost all the way through; spread open. Pull out some of the bread from the center, if desired. Spread the cheese mixture evenly on both sides of each of the rolls. Arrange the chicken and arugula evenly on the bottom halves of the rolls. Close the rolls. Serve at once or wrap in plastic wrap and refrigerate for up to 4 hours. Yields 1 sandwich per serving.