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Smoked Chicken and Prosciutto Panini

Yield: 4 sandwiches
Prep 25 mins Grill 6 mins  per batch
Smoked Chicken and Prosciutto Panini
  • 1/2  cup  mayonnaise or salad dressing
  • 1/4  cup  bottled roasted red sweet pepper, drained and patted dry with paper towels
  • 1  clove  garlic, quartered
  • 4  soft French or sourdough rolls (about 7x3 inches)
  • 8  ounces  thinly sliced smoked chicken or smoked turkey
  • 2  ounces  thinly sliced prosciutto
  • 8  ounces  sliced provolone or mozzarella cheese
  • 1  cup  mesclun or baby lettuce

1. In a food processor or blender, combine mayonnaise, red pepper, and garlic. Blend or process until mixture is almost smooth.

2. Preheat an electric sandwich press, a covered indoor grill, a grill pan, or a skillet. To assemble sandwiches, split each roll in half horizontally; spread cut sides of rolls with the mayonnaise mixture. Layer chicken, prosciutto, cheese, and mesclun on bottom halves of rolls. Replace top halves of rolls.

3. Place sandwiches (half at a time, if necessary) in the sandwich press or indoor grill; cover and cook about 6 minutes or until cheese melts and rolls are toasted. (If using a grill pan or skillet, place sandwiches on grill pan. Weight sandwiches down and grill about 2 minutes or until rolls are lightly toasted. Turn sandwiches over, weight down, and grill until remaining side is lightly toasted.) Makes 4 sandwiches.

Nutrition Facts (Smoked Chicken and Prosciutto Panini)
  • cal. (kcal) 842,
  • Fat, total (g) 49,
  • chol. (mg) 111,
  • sat. fat (g) 17,
  • carb. (g) 59,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 14,
  • fiber (g) 4,
  • sugar (g) 1,
  • pro. (g) 38,
  • vit. A (IU) 632,
  • vit. C (mg) 26,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 145,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 2465,
  • Potassium (mg) 334,
  • calcium (mg) 626,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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