Barbecue Chicken and Pineapple Toastie

Instructions

1. 1

   Preheat a two-sandwich panini press on medium, approximately 180°C/350°F, for 5 minutes. Prepare the sandwiches while it heats.

2. 2

   Cook the chicken breast in the preheated panini press for 6–8 minutes, until it reaches 74°C/165°F on an instant-read thermometer, then slice it about 3 mm thick. Peel, core and cut the pineapple into four thin rings or slices, about 160 g total, then pat dry. Thinly slice the cheese.

3. 3

   Lay out eight bread slices, approximately 35 g each. Spread the barbecue sauce evenly over their inward-facing surfaces. Divide the chicken, pineapple and cheese between four slices, then close with the remaining bread.

4. 4

   Place two sandwiches side by side in the press and lower the lid gently. Cook for 8–10 minutes, until the bread is crisp, the cheese has melted and the chicken filling reaches 74°C/165°F on an instant-read thermometer inserted through the side. Continue cooking if needed.

5. 5

   Repeat with the remaining two sandwiches. Let each batch stand for 1 minute before cutting and serving; serve the first batch while the second cooks for the crispest bread.