CLASSIC CHICKEN PANINI
Grilled sandwich dinner ready in just 20 minutes! Serve these classic chicken Panini topped with cheese, onion, tomato and muffins - perfect for Italian cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat closed medium-size contact grill for 5 minutes. Sprinkle chicken with seasoning blend. Place chicken on grill. Close grill; cook 4 to 5 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
- Meanwhile, in small bowl, mix mayonnaise, vinegar and garlic powder. Spread on English muffin halves. Place chicken on bottoms of English muffins. Top with cheese, onion, tomato and tops of muffins.
- Place sandwiches on grill. Close grill, pressing to flatten sandwiches; cook 2 to 3 minutes or until sandwiches are toasted.
Nutrition Facts : Calories 360, Carbohydrate 32 g, Cholesterol 80 mg, Fat 1, Fiber 5 g, Protein 37 g, SaturatedFat 3 1/2 g, ServingSize 1 Sandwich, Sodium 720 mg, Sugar 5 g, TransFat 0 g
ITALIAN CHICKEN PANINI
With the addition of classic ingredients like pesto, prosciutto and mozzarella, you can elevate a traditional chicken sandwich into an Italian work of art.
Provided by By Arlene Cummings
Categories Entree
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Spread pesto and mayonnaise on one slice of bread. Layer meats, cheese, and peppers to make a sandwich. Top with second slice of bread.
- Spread top bread slice with half of butter.
- Heat a grill pan over medium heat and spray with cooking spray. When pan is hot, place sandwich butter-side down. Top with a brick covered in foil or another pan and press down. Cook for 2 to 3 minutes until golden brown. Butter top bread slice with remaining butter before turning over panini.
- Grill and press for another minute or two until panini is toasted and cheese is melted.
Nutrition Facts : ServingSize 1 serving
CHEESESTEAK PANINI
Provided by Ree Drummond : Food Network
Time 40m
Yield 2 sandwiches
Number Of Ingredients 17
Steps:
- Heat 2 tablespoons of butter in a large skillet over medium heat. Add the peppers and onion, season with the salt and cook, stirring occasionally, until soft and golden, 8 to 10 minutes.
- Throw the roast beef into the same skillet, breaking it up a little as you go. Add a few dashes of Worcestershire and warm for about a minute or so. Remove from the heat.
- To build: Heat a panini maker (or set a grill pan or skillet over medium-low heat).
- Spread half of the mustard onto a slice of bread and top with 2 slices of provolone. Add half of the beef and veggie mix. Top with half of the Homemade Cheese Sauce and another slice of bread. Spread the top side of the bread with 1 tablespoon of butter. Repeat and build the second sandwich.
- Invert the sandwiches butter-side down on the hot panini maker (or grill pan or skillet). Spread another tablespoon of butter on each of the tops.
- Close the panini maker and grill until the bread is crusty and golden and the cheese is melted, 4 to 5 minutes. (If using a grill pan or skillet, carefully flip the sandwiches halfway through.) Slice in half and enjoy!
- Place a double boiler over medium heat. Add the cubed cheese and milk and heat, stirring, until the cheese is melted and the mixture is combined, about 5 minutes. Stir in the mustard, vinegar and salt. Grate the garlic into the mixture using a rasp grater; stir to combine. Cook until the flavors meld, an additional 3 to 5 minutes.
MARINATED CHICKEN PANINI
Based on a recipe I found in "Classic Home Cooking". I usually skip the honey. Use whatever herbs you like. I usually use parsley, cilantro, and thyme.
Provided by najwa
Categories Lunch/Snacks
Time 38m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Strip chicken meat from bones and cut into bite-sized strips.
- Combine marinade ingredients and toss with chicken, cover and let the flavors develop.
- Preheat grill and roast peppers until mostly blackened.
- Place in a paper bag until cool, remove skins and discard.
- Cut peppers into strips.
- Make the panini: Brush the (outside) top and bottom of the rolls with olive oil.
- Cover the bottom of the rolls with the peppers, then the chicken, then the olives and top with the arugula leaves.
- Brush the inside of the top half with the leftover marinade, if you have any.
- Cover the rolls with their tops and grill in a panini press until done.
- NOTE: Mozzarella cheese and onion slices are also nice additions to this sandwich.
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
CHICKEN PARMESAN PANINI
Crispy pan-fried chicken cutlets are sandwiched between thick slices of crusty bread with mozzarella cheese and traditional tomato sauce, then toasted in a panini press.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Mix together the flour, garlic powder, salt and pepper in a shallow bowl. Place beaten egg in another bowl. Mix together panko bread crumbs and Parmesan cheese in a third shallow bowl.
- Dredge each piece of chicken in the flour, coating both sides; shake off the extra. Dip chicken in beaten egg, and then press into the breadcrumbs, making sure to coat well on both sides. Set on a plate.
- Heat olive oil in large skillet over medium-high heat. Pan fry chicken until no longer pink in the center and the juices run clear, about 4 minutes per side.
- Place chicken on slices of bread. Spread about 1/4 cup of Ragu® Old World Style® Traditional Sauce over each piece of chicken. Top with a slice of cheese and a tablespoon of Parmesan cheese. Top with the remaining slices of bread. Heat in a panini press or in a large skillet until the cheese is melted. Heat remaining sauce for dipping.
Nutrition Facts : Calories 645.6 calories, Carbohydrate 68.5 g, Cholesterol 124.9 mg, Fat 24.3 g, Fiber 12.7 g, Protein 42.6 g, SaturatedFat 7.4 g, Sodium 1791.9 mg, Sugar 1.2 g
THE CLASSIC PANINI
Use different proportions -- and ingredients -- to inspire your own creations.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Halve the roll. Drizzle cut sides with olive oil. Sprinkle with coarse salt and freshly ground pepper.
- Layer mozzarella, Parmesan cheese, prosciutto di Parma, and basil leaves on bottom half. Top with other half.
- Heat a grill pan over medium-low to medium heat until almost smoking. Lightly brush pan with olive oil. Place panino on pan; cover with a cast-iron or other heavy skillet weighed with soup cans. Gently press straight down. Grill, undisturbed, until browned and crisp on bottom, 3 to 4 minutes. With a spatula, flip panino. Repeat process, grill until crisp and browned on other side, 3 to 4 minutes more. Serve hot.
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 :
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