BEST CHICKEN PANINI
I have a local eatery who makes an amazing flatbread sandwich. This panini is based on their chicken pesto sandwich. I recommend pane turano, or you may use a sturdy sourdough.
Provided by thedailygourmet
Categories Main Dish Recipes Sandwich Recipes Panini Recipes
Time 35m
Yield 5
Number Of Ingredients 8
Steps:
- Heat a panini grill on the highest setting. Brush 2 pieces of bread with butter. Assemble panini with chicken, bacon, and mozzarella. Lower panini press. Cook until bread is golden and cheese is melted, about 5 minutes.
- Carefully separate bread and add in some sliced avocado, tomato, and pesto. Repeat above steps for additional panini sandwiches.
- Reassemble sandwiches and cut in half. Serve immediately.
Nutrition Facts : Calories 683.3 calories, Carbohydrate 36.5 g, Cholesterol 184.2 mg, Fat 40.1 g, Fiber 4.2 g, Protein 44.3 g, SaturatedFat 17.3 g, Sodium 1814.6 mg, Sugar 2.9 g
ROTISSERIE CHICKEN PANINI
This ooey-gooey, melty delight is packed with bacon, chicken, cheese and just enough lemon to tickle your taste buds. Other chicken panini recipes don't compare!-Terri McCarty, Oro Grande, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first six ingredients; spread half over two bread slices. Layer with chicken, bacon, mozzarella cheese, onion and tomato. Spread remaining mayonnaise mixture over remaining bread slices; place over top. Brush outsides of sandwiches with butter., Cook on a panini maker or indoor grill until bread is browned and cheese is melted, 3-4 minutes.
Nutrition Facts : Calories 653 calories, Fat 42g fat (16g saturated fat), Cholesterol 80mg cholesterol, Sodium 996mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.
PESTO CHICKEN PANINI
Steps:
- In a plastic bag, combine chicken tenders and 1/4 cup of pesto, set aside and let sit for 15 minutes.
- In a small bowl, stir together 1/4 cup pesto and mayonnaise. Spread mixture on both sides of ciabatta; set aside.
- Preheat an oiled grill pan over medium-high heat. Grill chicken tenders 5 minutes per side. Remove and let rest for 5 minutes. Turn the heat down to medium and re-oil the grill pan.
- Place cheese on both halves of bread. Add arugula, then tomato, then basil leaves, then pesto chicken to bottom piece. Top with top half of bread. Place onto the grill pan and place a heavy pan on top of the sandwich. Grill for 3 minutes per side or until cheese starts to melt.
- Cut into 4 portions and serve.
GRILLED CHICKEN PANINI SANDWICH WITH PESTO
Steps:
- Gather the ingredients. Heat a grill or panini maker.
- Spread the butter on one side of each piece of bread.
- Flip 2 pieces of the bread over and spread 1/2 tablespoon pesto onto each.
- Top the pesto with the bacon, chicken, and then cheese.
- Top with the remaining two bread slices, buttered sides facing out.
- Place in the panini maker and cook for 4 to 6 minutes. If using a grill, cook the panini sandwiches until golden on one side, 2 to 3 minutes.
- Then flip and grill the other side for another 2 to 3 minutes.
- Cut the sandwiches in half. Serve immediately with extra pesto, if desired.
Nutrition Facts : Calories 650 kcal, Carbohydrate 32 g, Cholesterol 187 mg, Fiber 2 g, Protein 47 g, SaturatedFat 15 g, Sodium 1270 mg, Sugar 4 g, Fat 37 g, ServingSize 2 servings, UnsaturatedFat 0 g
CALIFORNIA SMOKED CHICKEN PANNINI
Layered with melty cheese, sliced avocado and tomato, smoked chicken and a flavorful bell pepper, garlic aioli - this panini is hearty and satisfying! Ready in minutes.
Provided by Lisa Lotts
Categories Main Course
Time 15m
Number Of Ingredients 8
Steps:
- Spread bread generously with red pepper aioli. Top one slice with cheese and chicken slices. Layer avocado and tomato on the other slice. Fold sandwich together and spread top of sandwich lightly with 1 teaspoon mayonnaise.
- Heat a panini press or grill pan over medium high heat. Place the sandwich mayonnaise side down on the pan. Brush the top side of the sandwich with remaining teaspoon mayonnaise.
- Griddle until the cheese is melted and the sandwich is golden brown and hot. Transfer to a cutting board and let it rest for one minute before slicing and serving.
Nutrition Facts : Calories 657 kcal, Carbohydrate 31 g, Protein 34 g, Fat 43 g, SaturatedFat 20 g, Cholesterol 99 mg, Sodium 2056 mg, Fiber 2 g, Sugar 16 g, ServingSize 1 serving
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- Spread 1/2 tablespoon of butter and 1 teaspoon of mayonnaise on the bottom piece of the bread.
- Place a piece of mozzarella on top. Then layer tomato slice and basil leaves on top. Season with salt and pepper. Then place the top bun on.
- Grill it in a panini press until the cheese is fully melted and the outside is nice and crunchy. Repeat with the rest of the ingredients. Serve and enjoy!
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