Chicken & Salsa Verde Panini

Italian salsa verde (the green sauce, not the Mexican tomatillo kind) is a brilliant briny mix of green olives, capers, garlic, lemon, and olive oil chopped into a rough relish. Spread it on a roll with sliced roast chicken and you have one of the most flavor-dense sandwiches of all time.

This is the kind of recipe that justifies cooking extra chicken at dinner. Leftover roasted chicken breast, pulled from the fridge cold, gets new life squished into a panini roll with a punchy condiment that does all the heavy work. No grill required, no melted cheese needed.

The trick is in the salsa juices. After spreading the chopped mixture on the bottom half, brush the leftover olive-lemon liquid onto the inside of the top roll. That way both halves get flavored without making the bread soggy. Press down lightly to compress everything, then cut and eat.

No cooking time, no fancy ingredients. Just good chicken, good olives, and a sharp knife.

Kitchen Tips

• Use a good crusty roll like ciabatta or focaccia. Soft sandwich bread can’t handle the juicy filling.
• Castelvetrano olives are the best green olive for this. Buttery, mild, perfect texture.
• A food processor makes the salsa verde in 30 seconds. Pulse, don’t puree.
• Let salsa verde sit 15 minutes before using so flavors marry.

Variations

• Add 2 tablespoons chopped fresh parsley to the salsa for herby brightness.
• Press the sandwich in a panini grill for a hot, melty version.
• Swap chicken for sliced prosciutto, mozzarella, or grilled tuna.