Pulled Teriyaki Chicken Panini
Serves: 3 servings
  • 1 can (10 oz) Kosher Club Chunked White Chicken, drained
  • ¼ cup crushed pineapple (from a can)
  • ¾ cup teriyaki sauce
  • 3 rolls or 6 slices bread
  1. In a small bowl, shred chicken with a fork. (The chicken is very soft so this should happen in a minute or so.) Add crushed pinapple and teriyaki sauce. Stir to combine.
  2. Spread the mixture among the center of each roll. Grill for about 5-7 minutes, until heated through.
  3. Serve immediately.
Recipe by Overtime Cook at http://overtimecook.com/2016/07/07/chicken-panini-sandwiches-four-ways/