Jammin Chicken Panini Food

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.

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.

ROTISSERIE CHICKEN PANINI

Steps:

• In a small bowl, combine the first six ingredients; spread half over two bread slices. Layer with chicken, bacon, mozzarella cheese, onion and tomato. Spread remaining mayonnaise mixture over remaining bread slices; place over top. Brush outsides of sandwiches with butter., Cook on a panini maker or indoor grill until bread is browned and cheese is melted, 3-4 minutes.

BASIL LEMON CHICKEN PANINI

Steps:

• *For the chicken*.
• Zest the lemon and squeeze the juice, combine zest and juice with oil and garlic in a small bowl.
• Put chicken breasts between wax paper and pound to an even thickness.
• Place in glad bag or bowl with marinade and leave for 30 minutes to 20 hours.
• Grill chicken on bbq or broil it or even cook it in a hot skillet, 6-8 minutes approximately.
• Cut ciabatta into 4 sandwich size pieces or use whatever bread you prefer. put 1 tbs of pesto on both sides of bread. (or fresh basil).
• Add chicken, fontina cheese, tomatoes and spinach to each.
• Grill in panini press or in a cast iron pan with another heated cast iron pan on top of it to press it down until cheese is melted.

CHICKEN BACON RANCH PANINI

Steps:

• Fry the chicken breasts in 1 tablespoon butter and the canola oil in a skillet over medium-high heat until done in the middle, about 8 minutes. Set aside.
• To assemble the sandwiches, spread a generous amount of mustard on half of the bread slices. Spread a generous amount of ranch dressing on the other half. (Definitely be generous; when the sandwiches cook, these will turn into more of a "sauce.")
• On the ranch-covered slices of bread, place a slice of cheese, a piece of chicken, 2 slices of bacon and a second slice of cheese. Top each with the mustard-covered slice of bread. Butter the outsides of the bread generously with the remaining 4 tablespoons butter, then grill in a panini maker. (If you do not have a panini maker, you can grill the sandwiches in a skillet, laying a heavy skillet on top of the sandwiches to press them together. Turn to grill the other side in the same way.)
• Slice the sandwiches in half and gobble them down immediately.

CHICKEN PANINI WITH FIG JAM

Steps:

• Spread jam over cut side of top half of bread.
• Combine cheese and butter in a bowl, stirring until smooth.
• Spread cheese mixture over cut side of bottom half of bread.
• Arrange chicken evenly over cheese mixture; sprinkle with pepper.
• Place top half of bread, jam side down, over chicken.
• Heat a large nonstick skillet over medium heat, and add sandwich to pan.
• Place a heavy cast-iron skillet on sandwich; cook 5 minutes or until both sides are browned, turning once.
• (Or use a panini maker as you usually would. I don't have one. I have no idea how long it would take to make the sandwich that way.).
• Place arugula in a bowl.
• Drizzle lemon juice over arugula; toss gently.
• Remove top bread half from sandwich. Arrange arugula mixture over chicken. Replace top bread half.
• Cut sandwich into 4 equal portions.