Rotisserie Chicken Panini Food

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.

ROTISSERIE CHICKEN PANINI WITH ROASTED SWEET RED PEPPER, SPINACH, AND GUACAMOLE

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.

ROTISSERIE CHICKEN PANINI

Steps:

• 1. in a small bowl,combine the 1st 6 ingredients; spread 1/2 over 2 slices of sourdough bread slices. Layer with chicken,bacon,mozzarella cheese,onion, and tomato. Spread remaining mayonnaise mixture over the remaining bread slices; put on top. Brush outsides of sandwiches with butter.
• 2. Cook on a panini grill or a George Foreman grill or a indoor grill for 3-4 minutes or until bread is browned and cheese is melted.

MEDITERRANEAN CHICKEN PANINI

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.

CHICKEN AND HAM PANINI

Steps:

• Marinade the chicken breasts in italian dressing for 30 min to an hour.
• Grill the chicken breasts.
• To assemble the panini: Brush olive oil onto your bun, stack the chicken breast, sliced ham, bacon, and cheeses. (If you wish to add the peppers put them on under the cheese). Top with Ranch dressing or spicy brown mustard if you choose.
• Put on your panini press or forman grill and give them about 4-5 minute or until your cheese is melted.

ITALIAN CHICKEN PANINI

Steps:

• Spread pesto and mayonnaise on one slice of bread. Layer meats, cheese, and peppers to make a sandwich. Top with second slice of bread.
• Spread top bread slice with half of butter.
• Heat a grill pan over medium heat and spray with cooking spray. When pan is hot, place sandwich butter-side down. Top with a brick covered in foil or another pan and press down. Cook for 2 to 3 minutes until golden brown. Butter top bread slice with remaining butter before turning over panini.
• Grill and press for another minute or two until panini is toasted and cheese is melted.

SOUTHWEST CHICKEN PANINI

Steps:

• Heat panini grill sprayed with cooking spray.
• Spread tortilla with aioli.
• Layer remaining ingredients on half of the tortilla; fold tortilla in half.
• Grill 2 to 3 min. or until golden brown.