Chicken Cacciatore Parm Panini (2 sandwiches, 2 servings)

AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.

Ingredients

• Reserve 1 1/2 cups of the prepared Pepperoni Pizza Chicken Cacciatore mixture — about 1 cooked chicken breast (cut into 4 thin slices, ~4–5 oz cooked) plus 3/4 cup sauce/peppers; reserve 2 oz pepperoni sliced and 1/2 cup shredded mozzarella from the original. leftover Pepperoni Pizza Chicken Cacciatore

• 2 tablespoons mayonnaise or garlic aioli
• 1/2 cup shredded mozzarella (2 oz) (additional to reserved)
• 2 teaspoons grated Parmesan
• 4 slices good sandwich bread or 2 ciabatta rolls (split) — about 6–8 oz total
• 2 tablespoons butter, softened

Directions

1. Preheat a skillet or panini press over medium heat (if using a skillet, you’ll press with a heavy lid or another skillet).
2. Spread 1/2 tablespoon butter on the outside of each bread slice. Spread 1 teaspoon mayonnaise or aioli on the inside faces of the bread.
3. On the bottom halves, divide the reserved 1 1/2 cups cacciatore mixture evenly (about 3/4 cup per sandwich), arrange the reserved 2 oz pepperoni slices over the sauce, and top with 1/4 cup shredded mozzarella and a 1/2 teaspoon grated Parmesan each.
4. Close sandwiches and place on the hot skillet (buttered side down). Brush the top of each sandwich with remaining butter. If using a panini press, press and cook; if using a skillet, place a heavy skillet on top to press.
5. Cook 3–4 minutes per side (or press 4–6 minutes total) until bread is deeply golden and crisp, cheese is melted and filling is hot throughout. If cheese is slow to melt, cover the pan for 1 minute to trap steam.
6. Remove sandwiches, let rest 1 minute, then cut in half. Serve each person one sandwich (two halves) with any extra warmed sauce spooned alongside for dipping.

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