This tasty pressed sandwich recipe is piled high with sliced chicken and prosciutto--and plenty of melty cheese!

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a food processor or blender combine mayonnaise, 1/4 cup roasted pepper, and garlic. Cover and blend or process until nearly smooth.

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  • Cut each roll in half horizontally; spread cut sides of rolls with mayonnaise mixture. On bottoms of rolls layer four roasted peppers (if desired), chicken, prosciutto, cheese, and mesclun mix. Replace tops of rolls. If desired, brush outsides of sandwiches with oil.

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  • Preheat a covered indoor grill, panini grill, grill pan, or large skillet. Place sandwiches, half at a time if necessary, in grill. Cover and cook about 6 minutes or until rolls are lightly toasted and cheese is melted. (If using a grill pan or skillet, place sandwiches on grill pan or skillet. Weight sandwiches down with a heavy skillet. Cook over medium heat about 2 minutes or until rolls are lightly toasted. Turn sandwiches over, weight down, and cook about 2 minutes more or until rolls are lightly toasted and cheese is melted.)

Nutrition Facts

842 calories; 49 g total fat; 17 g saturated fat; 14 g polyunsaturated fat; 7 g monounsaturated fat; 111 mg cholesterol; 2465 mg sodium. 334 mg potassium; 59 g carbohydrates; 4 g fiber; 1 g sugar; 38 g protein; 632 IU vitamin a; 26 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 145 mcg folate; 1 mcg vitamin b12; 626 mg calcium; 5 mg iron;

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