Mediterranean Chicken Panini Recipes

SKINNY MEDITERRANEAN CHICKEN PANINI

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.)

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.

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.

ITALIAN CHICKEN PANINI

Steps:

• Preheat an electric grill (such as George Foreman®) for medium heat. Spread olive oil on one side of each bread slice.
• Place one slice of bread, oil-side down, on the preheated grill. Spread 1/2 of the pesto on the bread and put a slice of mozzarella cheese over top. Arrange chicken over the cheese and top with remaining mozzarella. Spread remaining pesto on the other slice of bread and place on top of the sandwich.
• Close the grill and cook until cheese is melted and bread is golden brown and crispy, about 4 minutes.

MEDITERRANEAN PANINI

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.

CHICKEN FLORENTINE PANINI

Steps:

• In a large cast-iron or other heavy skillet, saute spinach in oil until wilted, about 2 minutes. Drain; wipe skillet clean., Spread 4 bread slices with salad dressing. Layer with a cheese slice, chicken, spinach, onion and another cheese slice. Top with remaining bread. Butter outsides of sandwiches. , Cook in same skillet or panini maker until bread is golden brown and cheese is melted.

MEDITERRANEAN PANINI

Steps:

• Cut the breads in half and spread onto one side of each Panini, 1 tbsp of Green Pesto.
• With the other halves, spread each with 1 tbsp of Tomato Puree.
• Start to build up the Panini's by taking the bases of the breads and adding first the Basil leaves, Sundried Tomatoes and Pepperdews (if wanted).
• Next, lay ontop a slice of Prosciutto and press down gently to leave some space for the Goats Cheese.
• It is important to crumble the cheese at this stage and put this ontop of the Ham and even inbetween layers if there is enough to go around.
• Take the lid of the bread and put it on top and press down firmly without destroying the Panini.
• Brush with Olive Oil over the top and pop in a hot Panini press for 5 minutes, flipping over half way through if required.
• Serve cut open so the layers can be seen, with a ice cold summers drink to match

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.

MEDITERRANEAN TURKEY PANINI

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.