GRILLED CHICKEN AND ROASTED RED PEPPER PANINI
Steps:
- CHICKENSlightly flatten chicken with a mallet (just until uniform thickness.)In a blender or food processor, puree sundried tomatoes, pesto, olive oil, lemon juice, salt, and pepper. Add half the mixture to a ziploc bag with the chicken breasts. Smush around to coat the chicken, then refrigerate for several hours or overnight. After marinating, heat heavy skillet or grill to medium. Grill or cook chicken until done. Slice chicken into strips. SPREADIn a small bowl, combine mayonnaise and 3 tablespoons of the sundried tomato mixture. Cover with plastic wrap and refrigerate until needed. ROASTED RED PEPPERSIf you have a gas cooktop, blacken red peppers directly over the flame. (If you do not have a gas cooktop, blacken them directly under the oven broiler.) Completely blacken/char on all sides, then immediately seal in a ziploc bag. Allow peppers to sit, sealed, in the bag for at least 20 minutes. When cool enough to handle, remove from bag and use fingers to slip off the blackened skin. (Don't be afraid to leave some black bits!) Lop off the top, cut in half, then seed and slice into strips. Set aside. TO ASSEMBLETo make the panini, spread generous amounts of the sundried tomato/pesto spread on one side of all the pieces of bread. On four of the pieces, arrange 1/4 of the chicken slices, 1/4 of the pepper slices, and two pieces of provolone. To with the other four pieces of bread with the spread face down. Butter both sides of sandwich, then grill in panini maker or on a skillet over medium-low heat. (If you use a skillet, set a heavy pan or skillet on top of the sandwich as each side browns.)Slice sandwiches in half and serve immediately with cold grapes. Delish!
PANINI WITH ROASTED PEPPERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 14m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Make 4 sandwiches with the bread, cheese, roasted pepper, and a sprinkling of sliced olives; keep your ingredients in single layers.
- Heat a nonstick griddle pan over medium heat.
- Wrap a brick completely in foil.
- Brush sandwiches on both sides with oil. Place sandwiches on grill and top with the foil wrapped bricks. Use one brick per 2 sandwiches to weight down. Grill weighted sandwiches 3 minutes on each side. Split sandwiches corner to corner and serve.
PANINI WITH PROSCIUTTO, ROASTED PEPPER AND MOZZARELLA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 11m
Yield 4 panini
Number Of Ingredients 5
Steps:
- Preheat a grill pan or large nonstick griddle over medium to medium high heat. Build your sandwiches: place 2 or 3 slices of prosciutto on 1 piece of bread. Top with an even layer of roasted pepper and an even layer of sliced mozzarella, top with another slice of bread. Drizzle the tops of your assembled sandwiches with extra-virgin olive oil. Place the olive oil coated bread face down on the grill or griddle and drizzle the opposite side with additional extra-virgin olive oil. Weight the sandwiches down with a tin foil covered brick or a heavy skillet filled with a sack of flour or heavy canned goods. Press the sandwiches 2 or 3 minutes on each side, then serve immediately.
PORTOBELLO, EGGPLANT, AND RED PEPPER PANINI RECIPE
This hearty panini recipe will keep you full all afternoon! It's loaded with flavorful cheeses, roasted red peppers, fresh veggies, and much more.
Provided by Lydia Mitchelle
Categories Sandwich
Time 9h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven's broiler, then set the oven rack at about 6-inches from the heat source.
- Line a baking sheet with aluminum foil.
- Cut the bell peppers in half from top to bottom, then remove the stem, seeds, and ribs.
- Place the peppers cut-sides down onto the prepared baking sheet.
- Cook the peppers under the preheated broiler for 5 minutes until the skin has blackened and blistered.
- Place the portobello mushroom caps into a resealable plastic bag.
- Pour in the balsamic vinaigrette, squeeze out excess air, and seal.
- Marinate in the refrigerator for 8 hours to overnight.
- Remove the blackened peppers from the oven, transfer them to a bowl, then cover tightly with plastic wrap.
- Allow the peppers to steam while cooling for 20 minutes.
- Once cool, remove and discard skins, then refrigerate for 8 hours to overnight.
- Preheat an electric double-sided grill according to manufacturers' directions.
- Sprinkle the eggplant slices with garlic powder and onion powder.
- Remove the Portobello mushrooms from the marinade, and discard the remaining marinade.
- Cook the Portobello mushrooms and eggplant slices on the preheated grill for 4 to 5 minutes until tender.
- Remove, set onto a plate, and sprinkle the eggplant with Parmesan cheese. Set aside.
- Spread all 8 slices of focaccia bread with a thin layer of ranch dressing.
- Layer ½ of the bread slices with a slice of Swiss cheese, an eggplant slice, a roasted pepper half, a portobello mushroom cap, and a slice of Asiago cheese.
- Top with the remaining bread.
- Spray the double-sided grill with cooking spray.
- Cook the sandwiches for 4 to 5 minutes until the cheese has melted, the sandwiches are hot in the center, and the bread is golden brown.
- Serve warm, and enjoy!
Nutrition Facts : Carbohydrate 93.03g, Cholesterol 49.75mg, Fat 35.11g, Fiber 20.23g, Protein 34.96g, SaturatedFat 12.49g, ServingSize 4.00 Piece, Sodium 1,949.94mg, Sugar 0.00, UnsaturatedFat 13.22g
BALSAMIC CHICKEN SANDWICH (OR PANINI)
A friend of mine and I once made this from a recipe we found in a cooking magazine, but lost the recipe. I found it again, so I'm putting it here so as not to lose it again. It calls for ciabatta bread, but anything light with a good crunchy crust will be as good. It's also great grilled panini-style.
Provided by EmmyDuckie
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Salt and pepper chicken breasts.
- Heat olive oil in a nonstick skillet over medium high heat.
- Cook chicken until no longer pink, about 4-5 minutes per side.
- Remove chicken, keep warm.
- Add wine, sugar, and vinegar to pan, increase heat to high, reduce until thick and syrupy.
- Cut rolls in half, spread with goat cheese.
- Add chicken, spinach, onion, peppers, and sauce.
- You may have sauce left over. Save it. It's great on steaks, too.
Nutrition Facts : Calories 413.1, Fat 9.9, SaturatedFat 1.6, Cholesterol 75.5, Sodium 410.2, Carbohydrate 30.3, Fiber 1, Sugar 24.5, Protein 26.3
CHICKEN AND ROASTED RED PEPPER PANINI STYLE SANDWICHES
I love chicken and roasted red peppers, so I put this sandwich together--it was so yummy! My family loves them. The chicken can also be left out and the sandwich is still delicious. Add a bowl of soup or a salad and you have a perfect lunch or dinner!
Provided by Auvan
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches
Number Of Ingredients 7
Steps:
- Cut 8 thick slice of Foccacia bread.
- Mix mayonaisse and Ranch dressing in small bowl.
- Spread mayo mixture on 4 slices of Foccacia.
- On top of mayo mixture, layer each slice with equal amounts of chicken and place one slice of mozzarella cheese.
- Next, add the roasted red peppers and another slice of mozzarella on top of the peppers (this helps hold the sandwich together).
- Top each sandwich with remaining slices bread.
- Spray frying pan with Olive Oil spray (or other cooking spray).
- Fry each sandwich on medium until they are golden brown.
- Pop the sandwiches in the microwave for about 20-25 seconds to melt the cheese.
- Enjoy! These are so yummy!
Nutrition Facts : Calories 331.3, Fat 23.9, SaturatedFat 9.5, Cholesterol 72.1, Sodium 1720.5, Carbohydrate 8.4, Fiber 1, Sugar 1.8, Protein 21
SMOKED CHICKEN AND PROSCIUTTO PANINI
This tasty pressed sandwich recipe is piled high with sliced chicken and prosciutto--and plenty of melty cheese!
Provided by BHG Test Kitchen
Time 30m
Number Of Ingredients 10
Steps:
- In a food processor or blender combine mayonnaise, 1/4 cup roasted pepper, and garlic. Cover and blend or process until nearly smooth.
- 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.
- 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 : Calories 842 kcal, Carbohydrate 59 g, Cholesterol 111 mg, Protein 38 g, SaturatedFat 17 g, Sodium 2465 mg, Sugar 1 g, Fat 49 g, UnsaturatedFat 21 g
ROSIE PANINI
Steps:
- Warm the chicken in a skillet or microwave for 30 seconds. Split the ciabatta rolls. On the bottom half of each roll, place 2 slices of mozzarella. Spread a tablespoon of Roasted Red Pepper over each, then top with the arugula and chicken. Spread with another tablespoon of pesto and top with 2 more slices of mozzarella. Place the tops of the rolls on the sandwiches.
- Cook the sandwiches in a panini press until hot and crispy. Serve with Broccoli Crunch Salad.
- Combine the basil and garlic in a food processor and process until finely chopped. With the processor running, add the olive oil and process until smooth. Add the Parmesan, goat cheese and roasted red peppers and process again until smooth. The pesto can be refrigerated for about 1 week.
- Combine the broccoli, Cheddar, cranberries, raisins and red onions in a large bowl. In another bowl, whisk together the mayonnaise, vinegar, sugar and some salt and pepper; taste and adjust the seasoning (it should taste sweet, salty and tangy). Add the dressing to the salad and stir to combine well. Adjust the seasoning as needed. The salad keeps well in the refrigerator for about 2 days.
ROASTED RED PEPPER PANINI
No need for takeout when you can make our delicious Roasted Red Pepper Panini right at home. Country Crock® Spread, basil, and garlic make a creamy pesto that gives this sandwich so much fabulous flavor. We love the combination of spinach, roasted red pepper, and mozzarella, but feel free to experiment with your favorite ingredients.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 18m
Yield 2
Number Of Ingredients 7
Steps:
- Process Country Crock® Spread, basil and garlic in food processor or blender until almost smooth.
- Spread 2 slices bread with basil butter. Top with spinach, roasted pepper, mozzarella, and remaining bread slices.
- To cook in panini press: Preheat the press. Add sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes. Repeat with remaining sandwich.
- To cook in skillet: Melt 1 tablespoon Country Crock® Spread over medium heat in skillet and add sandwiches to skillet. Place a heatproof plate on top of sandwiches and weigh down with heavy heat-proof object. Cook sandwiches 3 to 4 minutes or until golden. Turn sandwiches over and weigh down with plate. Cook 3 minutes or until golden and cheese is melted.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 16.5 g, Cholesterol 36.3 mg, Fat 9.8 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 5.9 g, Sodium 674.6 mg, Sugar 2.7 g
CHICKEN, ROASTED PEPPER, AND PESTO SANDWICH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Spread 1 tablespoon Basil Pesto on 1 side of each slice of bread. Top 4 slices of bread with Marinated Chicken Breast. Top the chicken with the roasted peppers. Place the remaining bread slices, pesto-side down, on top of the peppers.
- Combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add the 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
- Put the vinegar, herbs, mustard, powder if using and oil in a large resealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag and drop in the chicken breasts. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
- Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
- Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.
ROASTED PEPPER AND PESTO CHICKEN SANDWICH
Provided by Food Network
Yield 4
Number Of Ingredients 10
Steps:
- Prepare Tyson chicken according to package directions. Set aside and keep warm.
- Split rolls and spread butter evenly on cut sides of both tops and bottoms. Place rolls on a baking sheet, butter side up, and sprinkle with garlic powder. Place baking sheet under broiler until rolls are golden brown.
- Mix together pesto and mayonnaise, spread onto garlic rolls. Place one prepared Tyson Chicken Breast Fillet on each garlic bun bottom, top with provolone cheese and a few slices from each bell pepper (or use all red from a jar of roasted red peppers). Finish your sandwich with the garlic roll tops and enjoy!
CHICKEN BREAST WITH ROASTED PEPPERS AND MOZZARELLA PANINI
Treat game-day guests to grilled sandwiches adapted from Tom Colicchio's 'wichcraft restaurant. Photo Credit: Bill Bettencourt
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Makes 4 sandwiches
Number Of Ingredients 10
Steps:
- In a large saucepan, bring 8 cups water to a gentle simmer. Generously salt water. Add thyme, rosemary, bay leaves, and pepper. Add chicken and simmer until chicken registers 160 degrees on an instant-read thermometer. Remove from heat and let chicken cool in liquid. Store chicken in liquid, covered and refrigerated, until ready to use.
- Preheat a sandwich press according to the manufacturer's instructions.
- Remove chicken breast from poaching liquid and thinly slice; divide evenly among 4 slices of bread. Spread pesto on top of chicken; top with peppers and mozzarella. Sandwich with remaining 4 slices of bread and place on sandwich press. Close the lid and apply slight pressure; cook until bread is golden and cheese is melted, 5 to 8 minutes. If bread is sticking to the press, continue to cook and bread will unstick itself. If press is generating more heat from the bottom, flip the sandwich halfway through cooking.
- Remove sandwich from press and cut in half before serving.
GRILLED CHICKEN, SPINACH, RED PEPPER, AND PEPPER JACK PANINI
This recipe, loaded with flavor, is such an all-around beautiful masterpiece, it made the cover!
Provided by Tiffany Collins
Categories Sandwiches
Number Of Ingredients 8
Steps:
- Preheat panini grill to high.
- Sprinkle chicken with salt and pepper. Arrange on bottom grill plate, close the top plate and grill until chicken is no longer pink inside, about 5 minutes. Transfer to a plate and keep warm. Wipe grill plates clean.
- Place rolls, cut side down, on a work surface and brush crusts with oil. Turn rolls over and, on bottom halves, evenly layer with grilled chicken, cheese, spinach and roasted pepper. Cover with top halves and press gently to pack.
- Place sandwiches in grill, close the top plate and cook until golden brown, 3 to 4 minutes. Serve immediately.
- Variations:
- Turkey is a great substitute for the chicken. Look for flavored deli-sliced turkey, such as peppered turkey or Sausalito.
- I sometimes like to use a mix of fresh red, green and yellow bell peppers in place of the roasted pepper.
PESTO CHICKEN PANINI WITH GOAT CHEESE & ROASTED RED PEPPERS
This Homemade Pesto Chicken Panini is a bit of work, but SO worth it. Amazing flavours: Pesto, roasted red pepper, goat cheese, and more!
Provided by Marie Porter
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Heat your panini press
Nutrition Facts : Calories 445 kcal, Carbohydrate 32 g, Protein 38 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 93 mg, Sodium 884 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CHICKEN BREAST WITH ROASTED RED PEPPER SANDWICH
Awesome sandwich! This is an original from my husband, Evan. This is a big sandwich. Obviously, you can use adjust the chicken breast size to suit your needs. Prep time includes grilling the chicken.
Provided by Claudia Dawn
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Broil or grill chicken breasts (I recommended seasoning it with Worcestershire sauce, a sprinkle of seasoned pepper and garlic salt while cooking).
- Serve chicken on bread topped with remaining ingredients.
- Compliment with condiment of choice: Dijon mustard, mayonnaise and/or ranch dressing.
GRILLED ROASTED RED PEPPER AND HAM SANDWICH
I came up with this sandwich on my own. My husband wanted a plain grilled ham and cheese sandwich and I decided to experiment with some ingredients from the fridge. He absolutely loved it! Try using a chipotle mayonnaise to spice it up a bit.
Provided by LORIMCLAREN
Categories Main Dish Recipes Pork Ham
Time 20m
Yield 1
Number Of Ingredients 7
Steps:
- Spread mayonnaise onto one side of each slice of bread. On one slice of bread, place one slice of provolone cheese, then ham, red peppers, and the other slice of cheese. Top with the other slice of bread with the mayonnaise facing the filling. Butter the outsides of the sandwich, and sprinkle a little bit of Parmesan cheese onto the butter.
- Heat a skillet over medium heat until warm. Fry the sandwich on both sides until golden brown and cheese is melted. If you have an indoor grill, this sandwich may be grilled that way also. Cut the sandwich in half, and serve.
Nutrition Facts : Calories 550.6 calories, Carbohydrate 32.1 g, Cholesterol 84 mg, Fat 35.1 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 17.7 g, Sodium 1748.7 mg, Sugar 1.7 g
ITALIAN CHICKEN PANINI
Italian Chicken Panini Recipe - Crusty bread filled with gooey mozzarella cheese, roasted red pepper, shredded chicken and lots and lots of garlicky pesto.
Provided by Jessica Formicola
Categories Main Course Main Dish
Time 10m
Number Of Ingredients 7
Steps:
- Slather both sides of ciabatta rolls with pesto, lots of pesto.
- Top with chicken through mozzarella cheese.
- Heat panini press and coat with cooking spray.
- Place sandwiches inside. I do one at a time since my panini press isn't that large.
- When sandwich is heated though and the cheese is melted, remove and serve immediately.
- If you've tried this recipe, come back and let us know how it was!
Nutrition Facts : Calories 586 kcal, Carbohydrate 24 g, Protein 40 g, Fat 35 g, SaturatedFat 16 g, Cholesterol 118 mg, Sodium 1254 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
ROTISSERIE CHICKEN PANINI WITH ROASTED SWEET RED PEPPER, SPINACH, AND GUACAMOLE
Pull out your panini maker and create a yummy sandwich with leftover rotisserie chicken. The cheese forms the first layer, so it can anchor the chicken pieces and get nice and gooey! The recipe is for one sandwich, but it is easily increased, if you have more in your household. Every bakery has a different size for submarine buns, so adjust the ingredients as you need.
Provided by Bibi
Yield 1
Number Of Ingredients 10
Steps:
- Preheat panini maker to medium-low.
- Open the roll and place a layer of cheese on the bottom half of the bread, fitting cheese to the contours of the bun. Layer rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top.
- Place a layer of fresh spinach leaves on the bacon and spoon prepared guacamole on top. Place second half of bun on top. Brush top and bottom plates of panini maker with butter, and place the sandwich in the buttered area.
- Close the panini maker and cook until cheese is melted, chicken is warmed, and bun is crispy and lightly browned, 4 to 5 minutes. Serve warm with dill pickle spear.
Nutrition Facts : Calories 564.3 calories, Carbohydrate 51.1 g, Cholesterol 51.7 mg, Fat 31 g, Fiber 6.2 g, Protein 21.3 g, SaturatedFat 10.6 g, Sodium 1786.4 mg, Sugar 6 g
ITALIAN PANINI GRILL SANDWICH
An easy Mediterranean style Italian panini grill sandwhich
Provided by Sandi Gaertner
Categories Meal Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Preheat your panini grill. Also preheat a toaster oven or oven to 350º F.
- Cut off some of the top of a head of garlic. Drizzle the olive oil onto it.
- Bake the head of garlic for 20 minutes until golden. (Note it is faster in a toaster oven. If you use a regular oven it may take longer to get the garlic to caramelize.)
- Butter one side of four slices of gluten free bread.
- On a cutting board, slice roasted red peppers and artichokes.
- Place two slices of bread on your panini grill, butter side down on the hot grate.
- Spread some caramelized garlic onto each slice of bread. Add two slices of cheese on top of the garlic.
- Next, add roasted red pepper and artichoke slices.
- Add two more slices of cheese, then put the bread slice on top, butter side facing up towards the heated top grate.
- Grill until the cheese is melted.
Nutrition Facts : ServingSize 1 g, Calories 598 kcal, Carbohydrate 38 g, Protein 29 g, Fat 38 g, SaturatedFat 17 g, Cholesterol 95 mg, Sodium 1064 mg, Fiber 6 g, Sugar 9 g, UnsaturatedFat 17 g
CHICKEN AND ROASTED PEPPER PANINI
This panini uses sub rolls, jarred roasted red peppers, olives and provolone cheese. You can also use leftover chicken for this sandwich. If you have a Panini Maker this will go even faster. From Cook's Country, July 2008.
Provided by mary winecoff
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 Tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook half of cutlets until lightly browned and cooked through, 1 to 2 minutes per side. Transfer to plate and repeat with additional 1 Tablespoon oil and remaining cutlets.
- Pulse red peppers, olives, basil, garlic and 1 Tablespoon oil in food processor until coarsely chopped. Spread pepper mixture evenly over both sides of rolls. Layer half of cheese and 2 chicken cutlets over each roll bottom. Top with remaining cheese and roll tops.
- Wipe out skillet. Heat remaining oil over medium-low heat until just shimmering. Arrange panini in skillet and top with large Dutch oven. Cook until bottoms of sandwiches are crisp and cheese is beginning to melt, about 3 minutes. Remove Dutch oven, flip sandwiches, replace Dutch oven and continue to cook until crisp on second side and heated through, about 2 minutes. Serve.
CHICKEN PANINI WITH PESTO AND PEPPERS RECIPE
Paninis began their American invasion in the late '90s, taking over menus in big city Italian restaurants and corner cafés alike. Now they've spread nationwide,...
Provided by David Zinczenko and Matt Goulding
Categories Lunch, Dinner
Number Of Ingredients 10
Steps:
- Heat a large cast-iron skillet or stovetop grill pan over medium heat. Spread 4 pieces of the bread with 1 tablespoon of the pesto each. Layer each piece with equal amounts of the mozzarella slices, chicken, and red peppers. Add a light film of olive oil to the pan; when hot, cook the sandwiches (2 at a time, if necessary) until the bread is crispy and the cheese is melted, 3 to 4 minutes each side. (For the best results, use a heavy pan to weigh down the sandwiches.)
Nutrition Facts : Calories 450
MUSHROOM-AND-ROASTED PEPPER SANDWICH
Make and share this Mushroom-And-Roasted Pepper Sandwich recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Coat a large nonstick skillet lightly with cooking oil, and place over medium-high heat until hot.
- Add mushrooms; saute 4 minutes or until lightly browned.
- Remove from heat; stir in Worcestershire sauce.
- Spoon about 1/3 cup mushroom mixture onto each bread slice; top each with one-fourth of bell pepper strips and 1 cheese slice.
- Place sandwiches on a baking sheet, and broil for 2 minutes or until cheese melts.
Nutrition Facts : Calories 111.5, Fat 3.4, SaturatedFat 1.1, Cholesterol 4.5, Sodium 187.1, Carbohydrate 15.2, Fiber 2, Sugar 3, Protein 6.9
CHICKEN AND ROASTED RED PEPPER PANINI WITH CILANTRO PESTO AND FETA
Time 30m
Yield 1
Number Of Ingredients 10
Steps:
- Dust the chicken with the paprika and season it with salt and pepper.
- Heat the oil in a pan.
- Add the chicken and cook until it is golden brown on both sides and cooked all the way through, about 4-7 minutes per side.
- Assemble sandwich, brush both sides with olive oil and grill until golden brown on both sides.
ROASTED RED PEPPER AND CHEESE SANDWICH
I came up with this sandwich one afternoon when I was trying to clear out the fridge of some odds and ends. It came out so good that now I make this all the time! The cheese makes a big difference. You can leave off the lettuce and grill this for a delicious panini style hot sandwich.
Provided by DHANO923
Categories Main Dish Recipes Sandwich Recipes Cheese
Time 10m
Yield 1
Number Of Ingredients 9
Steps:
- Stir together the mayonnaise and Ranch dressing, and spread onto one slice of bread. Place the fontina and Havarti cheese slices on the bread, then top with roasted red pepper, pepperoncini, pickle and lettuce. Top with the other slice of bread.
Nutrition Facts : Calories 512 calories, Carbohydrate 39.6 g, Cholesterol 72.6 mg, Fat 30.2 g, Fiber 2.4 g, Protein 21.7 g, SaturatedFat 14.3 g, Sodium 1993.3 mg, Sugar 4 g
CHICKEN PANINI SANDWICH
Need to fix dinner in a pinch? These warm sandwiches are not only easy to prepare but will become a family favourite.
Provided by Recipe by Chicken Farmers of Nova Scotia
Yield 1
Number Of Ingredients 11
Steps:
- Preheat your panini press or indoor grill. Spread a small amount of mayo onto the inside and olive oil on outside of each slice of bread. Grill for 2-3 minutes.
- Layer the chicken, cheese and veggies on the inside of one slice of bread. Cover with the remaining slice of bread. Place on panini press or grill.
- Press the sandwiches firmly together. Continue to grill for 4-5 minutes - until cheese has melted and bread is golden brown and a bit crispy.
Nutrition Facts :
GRILLED CHICKEN & ROASTED PEPPER PANINI
Fire up you taste buds with grilled chicken seasoned Southwestern style and served in a sandwich with Monterey Jack cheese, avocado slices and grilled red bell peppers.
Provided by Lawry's
Categories Sandwiches, Wraps, and Tortillas,
Yield 4
Number Of Ingredients 8
Steps:
- Place chicken in large resealable plastic bag or glass dish. Add 1/4 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
- Meanwhile, mix mayonnaise and 1 tablespoon of the remaining marinade in small bowl. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.
- Grill chicken over medium heat 6 to 7 minutes per side or until cooked through. Grill bell pepper 5 to 6 minutes per side or until tender. Brush chicken and bell pepper with remaining 3 tablespoons marinade. Top chicken with cheese slice 1 minute before cooking is completed. Toast rolls on the grill, if desired.
- Cut bell pepper into strips. Spread mayonnaise mixture evenly on rolls. Top with lettuce, chicken, bell pepper and avocado.
More about "chicken and roasted red pepper panini style sandwiches food"
CHICKEN BREAST WITH ROASTED RED PEPPER AND MOZZARELLA PANINI
From tastykitchen.com
5/5
CHICKEN, PEPPERS AND CHEESE PANINI SANDWICH | TASTY ...
From tastykitchen.com
10 BEST CHICKEN PANINI SANDWICH RECIPES - YUMMLY
From yummly.com
GRILLED CHICKEN & ROASTED RED PEPPER SANDWICHES & FONTINA ...
From myrecipes.com
5/5 (6)Calories 462 per servingServings 4
- Place chicken between 2 sheets of heavy-duty plastic wrap, and pound to 3/4-inch thickness using a meat mallet or rolling pin.
- Combine juice, mustard, oil, marjoram, thyme, 1 garlic clove, and chicken in a large zip-top plastic bag; seal. Marinate in refrigerator 2 hours, turning occasionally.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add remaining 4 garlic cloves, onion, sugar, fennel, crushed red pepper, and salt, and sauté 1 minute. Add roasted bell peppers; cook 5 minutes or until onions are tender, stirring frequently. Stir in vinegar and black pepper.
ROASTED CHICKEN AND APPLE PANINI SANDWICH RECIPE | FOOD
From food.amerikanki.com
5/5 (11)Servings 6Cuisine French
CHICKEN PANINI WITH ROASTED BELL PEPPERS AND ... - RICARDO
From ricardocuisine.com
5/5 (4)Category Main DishesServings 4Total Time 35 mins
GRILLED CHICKEN AND ROASTED BELL PEPPER PANINI | RICARDO
From ricardocuisine.com
4/5 (7)Total Time 35 minsCategory Main DishesCalories 610 per serving
10 BEST CHICKEN CHEESE PANINI RECIPES - YUMMLY
From yummly.com
5/5 (1)
ARTICHOKE AND SPINACH DIP CHICKEN PANINI | RECIPE | FOOD ...
From pinterest.com
4.7/5 (3)Servings 4
CHICKEN AND ROASTED RED PEPPER PANINI STYLE SANDWICHES
From tfrecipes.com
CHICKEN AND ROASTED RED PEPPER PANINI | TASTY KITCHEN: A ...
From tastykitchen.com
ROASTED RED PEPPER PANINI RECIPES
From tfrecipes.com
CHICKEN PANINI SANDWICH » RECIPES » BACKYARD FARMS
From backyardfarms.com
CHICKEN AND ROASTED PEPPER PANINI RECIPES
From tfrecipes.com
CHICKEN AND ROASTED RED PEPPER PANINI STYLE SANDWICHES ...
From pinterest.com
GRILLED CHICKEN PANINI WITH ROASTED RED PEPPER AIOLI ...
From supherbfarms.com
CHICKEN ARTICHOKE SANDWICH RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
CHICKEN PANINI RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ITALIAN CHICKEN AND PESTO PANINI SANDWICH RECIPE - FOOD NEWS
From foodnewsnews.com
10 BEST CHICKEN PANINI RECIPES - YUMMLY
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love