Mediterranean Panini Food

SKINNY MEDITERRANEAN CHICKEN PANINI

Skinny Mediterranean Chicken Panini image

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

Ingredients

1/4 cup dried tomatoes (not oil-pack)
2 tablespoons boiling water
1/4 cup drained bottled roasted red peppers
1 tablespoon balsamic vinegar
1/2 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
1 clove garlic, minced
Dash ground black pepper
Olive oil nonstick cooking spray
2 small skinless, boneless chicken breast halves (about 8 ounces total)
4 multigrain ciabatta rolls or whole wheat bagel flat breads, split
1 small zucchini

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

MEDITERRANEAN CHICKEN PANINI

Mediterranean Chicken Panini image

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

Ingredients

1 lb boneless skinless chicken, cooked and heated
6 tablespoons olive tapenade
1/4 lb chorizo sausage, sliced thin
1/4 lb sharp provolone cheese
1 tomatoes, sliced
8 slices bread (thin slices)
olive oil

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

MEDITERRANEAN PANINI

Mediterranean Panini image

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

Ingredients

1 tablespoon olive oil
1 (500 ml) package frozen vegetables (Europe's Best Mediterranean Diced Delight)
2 garlic cloves, chopped
salt and pepper
1 (500 ml) carton egg creations original liquid egg substitute, well shaken
16 slices whole wheat bread
1/2 cup pesto sauce (store bought or homemade)
16 slices mozzarella cheese (smoked or regular)

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

MEDITERRANEAN TURKEY PANINI

Mediterranean Turkey Panini image

Panini are sandwiches that are pressed and toasted. I love making different panini recipes for my fellow teachers and friends. For potlucks, make several and cut them into fourths. The turkey panini sandwiches work well as an appetizer for any occasion. -Martha Muellenberg, Vermillion, South Dakota

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

4 ciabatta rolls, split
1 jar (24 ounces) marinara or spaghetti sauce, divided
1 container (4 ounces) crumbled feta cheese
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and chopped
2 plum tomatoes, sliced
1 pound sliced deli turkey

Steps:

Spread each ciabatta bottom with 2 tablespoons marinara sauce. Top with half the cheese, artichokes, tomato, turkey and remaining cheese. Spread each ciabatta top with 2 tablespoons marinara sauce; place over turkey., Cook on a panini maker or indoor grill until cheese is melted, 4-5 minutes. Place remaining marinara sauce in a small microwave-safe bowl; cover and microwave on high until heated through. Serve with sandwiches.

Nutrition Facts : Calories 701 calories, Fat 18g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 2314mg sodium, Carbohydrate 98g carbohydrate (18g sugars, Fiber 8g fiber), Protein 40g protein.

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