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| Zesty Pickles Panini |
Introduction
Ingredients
-Four ciabatta rolls or eight slices of your favorite crusty bread (about 400 g / 14 oz total)
-200 g (7 oz) cooked shredded chicken (you can swap in grilled halloumi or tofu for a vegetarian version)
-150 g (5.3 oz) queijo minas, mozzarella, or provolone, sliced or shredded (about 1 cup)
-1 cup (150 g / 5.3 oz) quick-pickles (recipe below)
-2 tbsp (30 g) requeijão or softened cream cheese, optional for a Brazilian flair
-2 tbsp (30 ml) butter or olive oil for grilling
-1 tbsp (15 ml) Dijon mustard or Brazilian mostarda, optional
-Chopped fresh cilantro or parsley for garnish, optional
-Salt and freshly ground black pepper, to taste
-Quick-Pickles (Makes ~1 cup / 240 ml)
-120 ml (4 fl oz) white wine vinegar or apple cider vinegar
-60 ml (2 fl oz) water
-1 tbsp (15 g) sugar
-1 tsp (5 g) salt
-1 small carrot, julienned (about 70 g / 2.5 oz)
-1/2 small red onion, thinly sliced (about 50 g / 1.8 oz)
-1 small jalapeño or 1/2 red chili, thinly sliced, optional
-1 tsp (2 g) whole black peppercorns, optional
Preparation Steps
-Make the Quick-Pickles
In a small saucepan, mix equal parts vinegar and water, a spoonful of sugar, and a teaspoon of salt. Heat just until the sugar dissolves. Pour the brine over carrot sticks, a sliced red onion, and a chopped chili in a heatproof jar. Cool and pop in the fridge for at least 30 minutes; 2 hours is even better.
-Prepare the Filling
If you’re using chicken, shred it and warm it in a little olive oil, salt, and pepper. If you’re going vegetarian, pan-sear halloumi or marinated tofu until it’s golden on both sides.
-Assemble the Panini
Slice your rolls in half and spread requeijão or cream cheese on one side, and a swipe of mustard on the other, if you like. On the bottom half, pile on cheese, the chosen protein, and a big scoop of quick-pickles. If you want, add a sprinkle of cilantro or parsley.
-Butter and Heat the Panini Press
Butter the outside of the bread or brush it with olive oil. Heat a panini press, a grill pan, or a heavy skillet over medium-high heat.
-Grill Until Melty and Golden
Put the sandwich in the press or skillet, pressing it down with a spatula or the press. Cook until the bread is golden brown and the cheese is melty, usually 4 to 5 minutes.
Grill 3 to 5 minutes, until the bread is crisp and golden and the cheese has completely melted. If you’re using a skillet, place a second heavy pan or a foil-wrapped brick on top to press and ensure even contact.
-Rest and serve.
Let the panini rest for a minute or two, then slice it in half and serve. A few extra quick-pickles on the side brighten the plate, and a simple salad or sweet potato fries round out the meal.
Tips & Variations
Use store-bought pickles and pre-shredded cheese for an Easy Zesty Pickles Panini that comes together in no time. For an Authentic Brazilian touch, swap in the rich “requeijão” cream cheese and mild “queijo minas.” Change up the protein with thinly sliced roast beef, mortadella, or sautéed mushrooms for a vegetarian kick. Craving heat? Pickle a few extra jalapeños, or add a dab of your favorite hot sauce. For crunch, layer on thin apple slices or crisp romaine after grilling. The quick-pickles keep for a week and get even better with time—perfect for meal prep.