ARTICHOKE AND SPINACH DIP CHICKEN PANINI
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 20m
Yield 4 sandwiches
Number Of Ingredients 10
Steps:
- Stir together the artichokes, spinach, sour cream, fontina and Parmesan in a bowl. Season the mixture with salt and pepper to taste.
- Preheat a grill pan or panini press on medium heat.
- Spread the artichoke mixture on all the slices of bread. Place 1 layer of chicken on 4 of the bread slices, then top each with a couple of layers of roasted red peppers. Top with the remaining bread. Brush the outside of each sandwich with some olive oil.
- Place the sandwiches on the grill pan or in the panini press. If using a grill pan, place a cast-iron skillet or brick wrapped in foil on top of the sandwiches to weigh them down. Cook, flipping halfway through, until golden brown and the cheese is melted and gooey in the center, 3 to 5 minutes per side. If using a panini press cook 6 to 10 minutes total.
GARLIC AND HERB CHICKEN PANINI
Provided by Tregaye Fraser
Categories main-dish
Time 25m
Yield about 15 pieces
Number Of Ingredients 11
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.
CHICKEN FLORENTINE PANINI
Chicken Florentine Panini, from Lee Bremson of Kansas City, Missouri, brings an Italian flair to this speedy meal. The grilled sandwich combines chicken with provolone cheese, spinach and red onion.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large cast-iron or other heavy skillet, saute spinach in oil until wilted, about 2 minutes. Drain; wipe skillet clean., Spread 4 bread slices with salad dressing. Layer with a cheese slice, chicken, spinach, onion and another cheese slice. Top with remaining bread. Butter outsides of sandwiches. , Cook in same skillet or panini maker until bread is golden brown and cheese is melted.
Nutrition Facts : Calories 582 calories, Fat 26g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 1688mg sodium, Carbohydrate 63g carbohydrate (4g sugars, Fiber 5g fiber), Protein 23g protein.
BUFFALO CHICKEN PANINI
Make and share this Buffalo Chicken Panini recipe from Food.com.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 10m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine mayo and wing sauce.
- Spread top and bottom of inside of sandwich with this mayo mixture.
- Assemble sandwich layering chicken, onion, spinach, and cheese.
- Grill on panini press, George Forman, or skillet until heated through and cheese has melted.
- Serve with plenty of napkins.
Nutrition Facts : Calories 356.1, Fat 13.8, SaturatedFat 5.3, Cholesterol 77.7, Sodium 680.8, Carbohydrate 27.3, Fiber 1.4, Sugar 2.6, Protein 29
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
HEALTHY GREEK CHICKEN PANINI
A quick and delicious lunch idea that is extremely versatile.
Provided by Lacey Keath
Categories Main Dish Recipes Sandwich Recipes Panini Recipes
Time 20m
Yield 1
Number Of Ingredients 7
Steps:
- Heat a panini maker.
- Lay tortilla on a work surface and spread with hummus. Top with sliced chicken, red peppers, feta cheese, and then spinach. Fold tortilla in half and spray with cooking spray.
- Grill in the preheated panini maker until outside is golden brown, 6 to 8 minutes.
Nutrition Facts : Calories 548.8 calories, Carbohydrate 49.7 g, Cholesterol 107.5 mg, Fat 15.3 g, Fiber 4.9 g, Protein 52 g, SaturatedFat 5.2 g, Sodium 1672.2 mg, Sugar 6.5 g
CHICKEN AND MUSHROOM PANINI
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
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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