Chicken Panini

Panini are crispy sandwiches that are typically flatted when they are grilled. This quick and easy meal can be altered with ingredients of your choice.

Chicken Panini + enlarge image
13Kviews
9 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
20 mins
Rate me!


Chicken Panini

Ingredients
8
1/2-inch slices hearty multigrain or ciabatta bread
1/3
cup light mayonnaise dressing or salad dressing
1
cup lightly packed fresh basil
1 1/2
cups sliced or shredded purchased deli-roasted chicken
1/2
cup bottled roasted red sweet peppers, drained and cut into strips
2
tablespoons olive oil

Directions

  1. Preheat an electric sandwich press, a covered indoor grill, a grill pan, or a 12-inch skillet. To assemble sandwiches, spread one side of each bread slice with the mayonnaise. Layer basil, chicken, and roasted sweet peppers on 4 of the bread slices. Top with remaining bread slices, mayonnaise sides down. Brush both sides of each sandwich with oil.
  2. Place sandwiches (half at a time, if necessary) in the sandwich press or indoor grill; cover and cook about 6 minutes or until bread is toasted. (If using a grill pan or skillet, place sandwiches on grill pan. Weight sandwiches down* and grill about 2 minutes or until bread is lightly toasted. Turn sandwiches over, weight down, and grill until remaining side is lightly toasted.) Makes 4 sandwiches.

From the Test Kitchen

*

Place a heavy skillet or pie plate with a can of vegetables on top of sandwiches to weight down.

Apple, Ham, and Brie Panini:

To assemble sandwiches, spread 1/2 cup whole cranberry sauce on 8-1/2-inch-thick slices sourdough bread. Top 4 bread slices evenly with 4 ounces sliced cooked ham;2 ounces sliced Brie cheese; and 1/2 of a tart apple, cored and thinly sliced. Top with remaining bread slices, cranberry sauce sides down. Brush with olive oil and cook as directed above.

Deli Panini:

To assemble sandwiches, spoon 1-1/2 cups chopped pickled mixed vegetables (giardiniera) or 1 pint marinated vegetable deli salad, drained and chopped (1-1/2 cups) onto the bottoms of 4 onion rolls. Top evenly with 4 ounces deli-sliced pastrami and 2 ounces sliced provolone cheese. Add roll tops. Brush with olive oil and cook as directed above.

Tuna and White Bean Panini:

In a medium bowl, stir together two 7.1-ounce packages tuna (water pack), drained; one 15-ounce can cannellini (white kidney) beans, rinsed, drained, and slightly mashed; 1/4 cup mayonnaise or salad dressing; and 2 cloves garlic, minced. Spread tuna mixture on four 1/2-inch slices country Italian bread. Top with 1/4 cup thinly sliced red onion, 1 thinly sliced tomato, and 4 ounces sliced Havarti or mozzarella cheese. Top each with another bread slice. Brush with oil and cook as directed above.

Nutrition Facts

(Chicken Panini)
    Per serving:
  • 347 kcal cal.,
  • 18 g fat
  • (3 g sat. fat,
  • 53 mg chol.,
  • 315 mg sodium,
  • 30 g carb.,
  • 9 g fiber,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

close

Loading... Please wait...