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
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9 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
20 mins
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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
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