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Chicken Panini

Rated :   by 1 person
Makes: 4 servings
Start to Finish: 20 minutes
 
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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.

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

4. 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.

5. 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.

6. 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

  • Servings Per Recipe 4 servings
  • Calories 347,
  • Total Fat (g) 18,
  • Saturated Fat (g) 3,
  • Cholesterol (mg) 53,
  • Sodium (mg) 315,
  • Carbohydrate (g) 30,
  • Fiber (g) 9,
  • Protein (g) 22,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 0,
  • Calcium (DV%) 22,
  • Iron (DV%) 19,
  • Percent Daily Values are based on a 2,000 calorie diet

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