Recipes and Cooking Chicken Panini 3.5 (6) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Total Time: 20 mins Servings: 4 Jump to Nutrition Facts Ingredients 8 1/2-inch slices hearty multigrain or ciabatta bread ⅓ cup light mayonnaise dressing or salad dressing 1 cup lightly packed fresh basil 1 ½ cup sliced or shredded purchased deli-roasted chicken ½ cup bottled roasted red sweet peppers, drained and cut into strips 2 tablespoon olive oil Directions 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. 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. * 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. Rate it Print Nutrition Facts (per serving) 347 Calories 18g Fat 30g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 347 % Daily Value * Total Fat 18g 23% Saturated Fat 3g 15% Cholesterol 53mg 18% Sodium 315mg 14% Total Carbohydrate 30g 11% Protein 22g Calcium 222.1mg 17% Iron 3.4mg 19% Potassium 230mg 5% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.