Chicken And Ham Panini Food

CHICKEN CORDON BLEU PANINI SANDWICH

Steps:

• In a small bowl, stir together the cream cheese, Dijon mustard and mayo (or sour cream) until smooth.
• For each sandwich: spread sauce on both sides of the bread (I spread a light coating on the outside of the bread and a more generous dollop on the inside of both pieces). Sprinkle the outside of each piece of bread with a bit of salt and pepper or a garlic/herb seasoning blend and place the pieces of bread seasoning side down.
• Continue layering one slice of bread with a slice of Swiss cheese, cooked chicken, a couple slices of deli ham, and a final slice of Swiss cheese. Top with the other slice of bread (seasonings on the outside).
• Cook the sandwich on a preheated panini press or on a hot griddle or skillet on the stove until golden and the cheese is melted. If using a skillet or griddle, flip as needed to cook through - you can also weigh the sandwich down with a heavy pan or skillet for a panini-like effect. Serve warm.

CHICKEN CORDON BLEU PANINI

Steps:

• Preheat panini press to high.
• Slice the ciabatta rolls in half lengthwise. Butter the top and bottom of each roll.
• Spread a little mustard on the bottom half of each roll. Layer on the cheese and ham by placing a slice of cheese on both the bottom and top pieces, and a piece of ham on just the bottom.
• Place a piece of chicken on the bottom half of each sandwich. Top the sandwiches and move to the panini press.
• Pressing down on the panini press, grill until the sandwiches are golden brown and the cheese is melted, about five minutes. The sandwiches are now ready to enjoy!

CHICKEN AND HAM PANINI

Steps:

• Marinade the chicken breasts in italian dressing for 30 min to an hour.
• Grill the chicken breasts.
• To assemble the panini: Brush olive oil onto your bun, stack the chicken breast, sliced ham, bacon, and cheeses. (If you wish to add the peppers put them on under the cheese). Top with Ranch dressing or spicy brown mustard if you choose.
• Put on your panini press or forman grill and give them about 4-5 minute or until your cheese is melted.

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.

JENZ CHICKEN OR HAM PANINI

Steps:

• Slice panini horizontaly
• Place cut side up and spread liberally with plum sauce. You may need more than recipe calls for depending on size of panini bread.
• Cover one half of each panini with shredded chicken or ham.
• Top with other ingredients ending with tomatoes.
• Sprinkle with a little salt & freshly ground black pepper if desired.
• Place second half on top.
• Cook for approx 3-5mins in a preheated non stick grilled sandwich machine or press.
• When nicely browned, remove and cut each panini diagonally and place on plates.
• Serve as is or with a tossed green salad.
• NB: You can also add chopped or crushed well drained pineapple and/or chopped spring onions.
• Use apricot sauce or even honey mustard sauce in place of the plum sauce.
• Can also be made using thick slices of your favourite bread.