Chicken and Mushroom Panini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Gooey cheese, sun-dried tomatoes, and earthy mushrooms join chicken for a tasty sandwich you can quickly prepare in a grill pan or panini press. Ingredients:
cooking spray |
2 cups presliced cremini mushrooms |
1 teaspoon minced garlic |
1/4 cup canola mayonnaise |
2 tablespoons chopped sun-dried tomatoes, packed without oil |
1 tablespoon capers |
8 (1 1/2-ounce) slices ciabatta or sourdough bread |
8 ounces chopped skinless, boneless rotisserie chicken breast |
4 (1-ounce) slices reduced-fat provolone cheese |
Directions:
1. 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; set aside.
2. Combine mayonnaise, tomatoes, and capers in a mini food processor; pulse until well combined. Spread 1 tablespoon mayonnaise mixture over each of 4 bread slices; top each with 1/4 cup mushroom mixture, 2 ounces chicken, 1 cheese slice, and 1 bread slice.
3. Heat a large grill pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron 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 sandwiches while they cook).
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