Don't you love those versatile ready-made pizza crusts? Perfectly pre-baked and seasoned discs ready for your chosen toppings. Well, they're good for more than just pizza - try them as flatbread for panini! In this quick-and-easy Chicken, Hummus & Red Pepper Flatbread Panini recipe, leftover roasted chicken makes a delicious encore with crisp, toasted flatbread, creamy hummus, melted swiss cheese and zesty roasted red bell peppers.

1 serving

INGREDIENTS:

8" flatbread (e.g., Boboli 8" Mini Crusts)
3-4 tablespoons hummus
Red onion, slices into thin rings
Leftover roasted chicken or rotisserie chicken, pulled into strips
1 roasted red bell pepper, sliced into strips
1 slice swiss cheese

DIRECTIONS:

Preheat panini grill to low heat.

Slice flatbread in half. Place both halves on a flat surface, outer sides down. On one half, layer a generous amount of hummus, several onion rings, chicken, peppers and cheese. Place the other flatbread half on top to form the sandwich.

Grill sandwich for 9-10 minutes until golden grill marks appear and cheese is melted. Enjoy!

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This recipe was created and copyrighted by Panini Happy to appear exclusively at http://paninihappyrecipes.blogspot.com/2008/04/chicken-hummus-red-pepper-flatbread.html

I love to roast a chicken on the weekends, and with just two of us (who eat solids) in the house, there are always a lot of leftovers. Fortunately, panini were tailor-made for leftovers. I pulled together this even-better-the-next-day sandwich with ingredients I had in my pantry - challah bread, roasted garlic aioli, pancetta, swiss cheese and tomatoes - but you can always substitute any of these with whatever you might have on hand.

1 serving

INGREDIENTS:

2 slices pancetta (or other bacon)
2 slices challah bread (alternatively, sliced french or sourdough)
Roasted garlic aioli (or mayonnaise)
Leftover roasted chicken or rotisserie chicken
2 slices tomato, 1/8" thick, seeds removed
1 slice swiss cheese
Olive oil

DIRECTIONS:

Preheat panini grill to medium-high heat (375 degrees).

Grill pancetta or bacon on the panini grill (lid open) until cooked thoroughly, turning frequently. Carefully clean excess grease off of grill.

Brush olive oil on one side of each piece of challah. Turn bread slices over, oiled sides down. Spread a thin layer of aioli or mayonnaise on one bread slice. Add pieces of leftover chicken (enough to cover the bread), pancetta, tomatoes and cheese. Place the other bread slice on top, oiled side up.

Grill for 4-5 minutes until golden grill marks appear and cheese is melted. Enjoy!

Panini Pairings (what are these?)

• Spinach Catalan - Kitchen Kathleen

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This recipe was created and copyrighted by Panini Happy to appear exclusively at http://paninihappyrecipes.blogspot.com/2008/03/chicken-pancetta-swiss-panini-recipe.html