Mushroom And Chicken Paninis With Avocado Mayo Recipes

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CHICKEN AND AVOCADO PANINI SANDWICHES



Chicken and Avocado Panini Sandwiches image

The tastes of summer are terrific in this quick fix meal. You do NOT need a panini press for this sandwich.

Provided by Vicki in CT

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

1 avocado
1 teaspoon fresh lemon juice
1/4 cup red onion, diced
1/4 cup cilantro, chopped
1/3 cup grape tomatoes, quartered
2 teaspoons jalapenos, chopped (jarred variety)
salt and pepper
2 pieces naan bread (or can use tortillas or any other bread)
4 pieces bacon, cooked crisp
1 cooked chicken breast half, sliced thin (I usually used left over grilled or smoked)
3 ounces monterey jack pepper cheese, sliced (I use half-light by Cabot)
1 -2 teaspoon fat-free mayonnaise
1/4 cup fat-free cheddar cheese, grated

Steps:

  • Heat panini press to medium. (Or can grill on skillet or George Foreman).
  • Peel and remove pit of avocado. Coarsely mash avocado in bowl using fork (leave some chunks). Add lemon juice and stir. Stir in onion, cilantro, chopped jalapeños, and tomatoes. Salt and pepper to taste.
  • Spread thin layer of mayo on bread slices.
  • Assemble sandwich by layering onto bread sliced jack cheese, chicken, bacon, avocado mixture, and grated cheddar. Top with remaining slice of bread.
  • Grill until heated through and crispy on the outside. If using Naan bread, slice into six triangles. (If using other bread/tortilla, cut according to size of sandwich).

CHICKEN MUSHROOM PESTO SANDWICH WITH AVOCADO



Chicken Mushroom Pesto Sandwich With Avocado image

A delicious way to use leftover chicken, with sauteed mushrooms and onion, melted cheese, and avocado. Accented with pesto spread, on a crusty roll. Vary ingredient quantities to suit what you have, and what you like. Makes a light supper or hearty lunch when accompanied with soup or salad. Recipe is for a single sandwich, but can easily be multiplied.

Provided by dianegrapegrower

Categories     Lunch/Snacks

Time 25m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 11

1 crusty sandwich roll, split
1 tablespoon low-fat mayonnaise
1 teaspoon Dijon mustard
2 teaspoons prepared pesto sauce
1/2 cup mushroom, sliced
1/4 cup onion, sliced
1 tablespoon olive oil
3 ounces cooked chicken, sliced
1 slice provolone cheese
1/4 avocado, sliced
salt and pepper, to taste

Steps:

  • Combine mayo, mustard, and pesto. Spread lightly on each half of the sandwich roll.
  • Heat oil in small skillet. Saute mushrooms and onions until tender. Remove from heat.
  • Assemble sandwich: On bottom, place sliced chicken. Top with sauteed onions and mushrooms, with cheese slice on top of all. Place loaded sandwich bottom and top on baking sheet, and place in 350F oven. Heat until cheese is melted. (You could also heat on the rack of a toaster oven).
  • Remove from oven. Add avocado, salt and pepper to taste. Top with other half of roll.

Nutrition Facts : Calories 634.9, Fat 36.7, SaturatedFat 9.6, Cholesterol 83.1, Sodium 681.9, Carbohydrate 40.5, Fiber 5.8, Sugar 3.9, Protein 36.7

CHICKEN AND MUSHROOM PANINI



Chicken and Mushroom Panini image

Super-Fast from Cooking Light Magazine, November 2009 edition.These were a lot of fun to make because we had a lot of help and we couldn't wait to eat these delicious sandwiches.:)

Provided by Manami

Categories     Lunch/Snacks

Time 20m

Yield 4 Sandwiches

Number Of Ingredients 9

cooking spray
2 cups pre-sliced cremini mushrooms or 2 cups pre-sliced button mushrooms
1 teaspoon minced garlic
1/4 cup canola mayonnaise (to which you add crushed red pepper flakes)
2 tablespoons chopped sun-dried tomatoes, packed without oil
1 tablespoon capers
8 slices ciabatta (1 1/2 oz) or 8 slices sourdough bread (1 1/2 oz)
8 ounces chopped skinless boneless rotisserie chicken breasts
4 slices reduced-fat provolone cheese

Steps:

  • Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray.
  • Add mushrooms and garlic to pan, sauté 3 minutes or until mushrooms are tender; remove from heat and set aside.
  • Combine mayonnaise (with crushed red pepper flakes), tomatoes, and capers in a mini food processor; pulse until well combined.
  • Spread 1 T mayonnaise mixture over each of 4 bread slices; top each with 1/4 cup mushroom mixture, 2 oz chicken, 1 cheese slice and 1 bread slice.
  • Heat a large grill pan over medium heat.
  • Coat pan with cooking spray.
  • Add sandwiches to pan; place a cast-iron skillet or other heavy skillet on top of sandwiches, press gently to flatten sandwiches.
  • Cook 2 minutes on each side or until bread is toasted (leave cast-iron skillet on top of sandwiches while they cook.).
  • E N J O Y!

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