Garden Chicken Panini Food

GARDEN CHICKEN PANINI

Steps:

• Heat chicken tenders in the microwave according to package directions. Butter one side of each slice of bread. Place four slices, buttered side down, on a griddle or panini grill. Spread each slice with 1 tablespoon tomato sauce; top with two to three chicken tenders, 1 tablespoon giardiniera and two slices of cheese. Top with remaining bread, butter side up. Cook over medium heat until golden brown, turning once if using a griddle.

SKINNY CHICKEN AND ROASTED VEGETABLE PANINIS

Steps:

• Heat oven to 450° F. Line 2 cookie sheets with foil, and spray with cooking spray.
• In small bowl, mix salt, olive oil and vinegar.
• Using pastry brush, brush zucchini and onion with vinegar mixture; reserve remaining mixture. Place zucchini and onion in single layer on 1 of the cookie sheets. Place tomatoes on second cookie sheet. Roast 25 to 30 minutes, turning once, until zucchini and onions are golden brown and tomatoes give up most of their juices, rotating pans halfway through baking.
• Meanwhile, roast bell pepper over open gas flame (or under broiler) until blackened on all sides. Transfer to medium bowl, and cover with plastic wrap. Let steam 5 minutes, then transfer to cutting board. Cut off top of bell pepper, then use sharp knife to scrape blackened skin from flesh. Cut flesh into 1-inch strips.
• Spray panini grill with cooking spray; heat to medium-high heat.
• Divide vegetables between 2 slices of bread. Brush remaining vinegar mixture over veggies. Top with chicken, basil, then cheese. Top with second slice of bread. Place sandwiches in panini grill; grill 4 to 5 minutes or until cheese is melted and bread is thoroughly toasted.

FRONTEGA CHICKEN PANINI SANDWICH RECIPE {PANERA BREAD COPYCAT}

Steps:

• Whisk together the chipotle mayonnaise and sour cream and set aside. Prep all the ingredients.
• Cut focaccia bread in half, crosswise. Spread a generous amount of the chipotle spread over each side. Top in the following order; chicken pieces, tomatoes, onion, fresh basil and cheese.
• Grill whole on a panini press over hi heat until cheese melts. Cut each focaccia into 4 pieces and serve.

BEST CHICKEN PANINI

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.

MARINATED CHICKEN PANINI

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

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!

EASY VEGGIE PANINI

Steps:

• Set panini maker to medium-high heat.
• 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!

CHICKEN AND AVOCADO PANINI SANDWICHES

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 PANINI SANDWICH

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.

GARLIC AND HERB CHICKEN PANINI

Steps:

• Preheat the oven to 400 degrees F.
• Slice the baguette in half lengthwise. Remove some of the interior bread to make room for the filling. Spread the garlic and herb cheese on both the top and bottom halves of the baguette. Spread the Chicken, Spinach and Artichoke Base on the bottom half. Layer the sliced provolone on top. Cover with the top half of the baguette and cut in half crosswise. Place the halves side by side on a baking sheet and brush the tops with the olive oil. Place another baking sheet on top and put a heavy pot or cast-iron skillet on top to weigh it down.
• Bake until the bread is crispy and the filling is hot, 10 to 12 minutes. Slice into small pieces and secure each piece with a cocktail pick. Serve warm.
• Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.