MEDITERRANEAN CHICKEN PANINI
This was a bit of a strange combination that turned out just amazing!! The flavors are strong and vibrant, complimenting the chicken nicely. You could probably use left over or rotisserie chicken to speed things up, although I cooked up some breasts for this sandwich. For the chorizo, you want to use the kind that you get at the deli and has already been cooked and cured, not the raw stuff. The amounts are really just estimates, since it'll vary depending on the size of your bread. For grilling the bread, use a panini press, a Foreman grill, or even just a pan to toast the bread. I recommend the bread have a strong enough texture, like a ciabbata, saloio, or my favorite is the Tuscan pane from Trader Joes.
Provided by C. Taylor
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat your panini press or pan to med. high - high. Brush one side of each piece of bread with olive oil. Cut the chicken into thin strips.
- Place bread, olive oil side down. Place a layer of provolone, then spread a thin layer of olive tapenade. Add a layer of chicken, a layer of tomato slices and then a layer of the chorizo. Top with another piece of bread, olive oil side out. Repeat for additional sandwiches.
- Place sandwich on pan or press, cooking till both sides are golden brown (with a pan, you'll need to flip the sandwich). Cut in half and serve immediately.
Nutrition Facts : Calories 492.5, Fat 21.5, SaturatedFat 9.7, Cholesterol 110.6, Sodium 1015.2, Carbohydrate 27.6, Fiber 1.6, Sugar 3.1, Protein 44.5
CHICKEN PESTO PANINI
In this chicken pesto panini recipe, the extra-thin bread gets nice and crispy, the mozzarella melts beautifully and the arugula adds a fresh and peppery note to complement the pesto. It's a delicious and easy panini to throw together!
Provided by Liv Dansky
Categories Healthy Chicken Sandwich Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Combine oregano and pepper in a small bowl. Sprinkle evenly over both sides of chicken. Heat oil in a large skillet over medium-high heat. Add the chicken; cook until golden and cooked through, about 3 minutes per side. Remove from the pan. When cool enough to handle, slice each cutlet in half crosswise.
- Spread pesto evenly over cut sides of sandwich thins. Top the bottom halves evenly with arugula, chicken, roasted red pepper and mozzarella; cover with top halves. Press down lightly.
- Lightly coat an unheated panini griddle, covered indoor electric grill or large nonstick skillet with cooking spray. Lightly coat both sides of sandwiches with cooking spray. Heat the griddle or grill according to the manufacturer's directions. (If using a skillet, heat over medium heat.) Place the sandwiches on the griddle or grill or in the skillet, working in batches if necessary. If using a griddle or grill, close the lid and grill until the bread is toasted, 3 to 4 minutes. (If using a skillet, place a heavy saucepan or skillet on top of the sandwiches. Cook until the bottoms are toasted, about 2 minutes. Flip the sandwiches; top again with the saucepan or skillet. Cook until the other side is toasted, about 2 more minutes.)
Nutrition Facts : Calories 474.3 calories, Carbohydrate 30.6 g, Cholesterol 105.5 mg, Fat 20.9 g, Fiber 5.6 g, Protein 41 g, SaturatedFat 6.3 g, Sodium 808.1 mg, Sugar 3.2 g
BEST CHICKEN PANINI
I have a local eatery who makes an amazing flatbread sandwich. This panini is based on their chicken pesto sandwich. I recommend pane turano, or you may use a sturdy sourdough.
Provided by thedailygourmet
Categories Main Dish Recipes Sandwich Recipes Panini Recipes
Time 35m
Yield 5
Number Of Ingredients 8
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.
Nutrition Facts : Calories 683.3 calories, Carbohydrate 36.5 g, Cholesterol 184.2 mg, Fat 40.1 g, Fiber 4.2 g, Protein 44.3 g, SaturatedFat 17.3 g, Sodium 1814.6 mg, Sugar 2.9 g
CHICKEN PESTO PANINIS
A delicious mix of chicken, pesto, veggies, and cheese all melted together on flavorful focaccia bread. Simple, fast, and very tasty - a nice change from normal sandwiches.
Provided by LEAHMCINTYRE
Categories Meat and Poultry Recipes Chicken
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat a panini grill.
- Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer bottom halves with equal amounts chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches.
- Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.
Nutrition Facts : Calories 640.6 calories, Carbohydrate 60.9 g, Cholesterol 61.4 mg, Fat 29.4 g, Fiber 4.4 g, Protein 32.4 g, SaturatedFat 10.9 g, Sodium 1075.5 mg, Sugar 2 g
MEDITERRANEAN PANINI
Here is a wonderful panini, that is so fantastic, one that I eat all the time, I really enjoy it!! To use a panini maker, heat and place sandwiches on grill. Cook until bread is crisp and cheese is melted.
Provided by Chef mariajane
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F Grease a 9x13-inch baking dish.
- Sauté vegetables and garlic in olive oil over medium-high heat for 2-3 minutes, or until vegetables have softened. Drain vegetables before adding to egg mixture.
- Combine liquid eggs and cooked vegetables in a medium bowl. Pour into prepared baking dish and bake for 20 minutes or until cooked through. Cool. Cut into 8 slices.
- Spread pesto on bread slices. Cover the bottom slice with a slice of cheese then with egg slice and another slice of cheese. Top with remaining bread, pesto slice down.
- Heat a large skillet over medium heat. Brush 1 side of bread with olive oil. Arrange sandwiches oiled side down skillet. Brush top side with oil. Cook until golden brown and cheese has melted, pressing down occasionally with spatula, about 3 minutes.
Nutrition Facts : Calories 382.1, Fat 19.1, SaturatedFat 8.8, Cholesterol 46.3, Sodium 773.4, Carbohydrate 27.8, Fiber 3.9, Sugar 4.1, Protein 26.1
SKINNY MEDITERRANEAN CHICKEN PANINI
0g sat fat • 82% less total fat than the original recipe. This toasty sandwich makes a great lunch or dinner entrée. It's packed with flavor and surprisingly only 2 grams of fat.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- For the sandwich spread: In a small bowl, combine dried tomatoes and the boiling water. Cover and let stand for 5 minutes. Transfer undrained tomato mixture to a food processor. Add roasted red peppers, balsamic vinegar, oregano, garlic, and black pepper. Cover and process until smooth.
- Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick skillet with nonstick cooking spray. Heat according to manufacturer's directions or preheat over medium heat. Add chicken. If using griddle or grill, close lid and grill for 6 to 7 minutes or until chicken is no longer pink. (If using skillet, cook chicken for 10 to 12 minutes or until no longer pink, turning once.) Cool chicken slightly; split each chicken piece in half horizontally and cut crosswise into 2-inch-wide slices.
- Spread the sandwich spread on cut sides of rolls. Place chicken on the roll bottoms. Using a vegetable peeler, cut very thin lengthwise strips from the zucchini. Place zucchini strips on top of the chicken. Place roll tops on top of the zucchini, spread sides down. Press down lightly. Lightly coat the top and bottom of each sandwich with nonstick cooking spray.
- Place sandwiches on griddle, grill, or skillet, adding in batches if necessary. If using griddle or grill, close lid and grill for 2 to 3 minutes or until bread is toasted. (If using skillet, place a heavy saucepan or skillet on top of sandwiches. Cook for 1 to 2 minutes or until bottoms are toasted. Carefully remove saucepan or top skillet-it may be hot. Turn sandwiches; top again with the saucepan or skillet. Cook for 1 to 2 minutes more or until bread is toasted.)
Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 35 mg, Fiber 3 g, Protein 18 g, SaturatedFat 0 g, ServingSize 1 Panini, Sodium 430 mg, Sugar 3 g, TransFat 0 g
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