Mushroom And Chicken Paninis With Avocado Mayo Recipes

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CHICKEN PESTO PANINIS



Chicken Pesto Paninis image

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

1 focaccia bread, quartered
½ cup prepared basil pesto
1 cup diced cooked chicken
½ cup diced green bell pepper
¼ cup diced red onion
1 cup shredded Monterey Jack cheese

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

CHICKEN AND AVOCADO PANINI SANDWICHES



Chicken and Avocado Panini Sandwiches image

The tastes of summer are terrific in this quick fix meal. You do NOT need a panini press for this sandwich.

Provided by Vicki in CT

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

1 avocado
1 teaspoon fresh lemon juice
1/4 cup red onion, diced
1/4 cup cilantro, chopped
1/3 cup grape tomatoes, quartered
2 teaspoons jalapenos, chopped (jarred variety)
salt and pepper
2 pieces naan bread (or can use tortillas or any other bread)
4 pieces bacon, cooked crisp
1 cooked chicken breast half, sliced thin (I usually used left over grilled or smoked)
3 ounces monterey jack pepper cheese, sliced (I use half-light by Cabot)
1 -2 teaspoon fat-free mayonnaise
1/4 cup fat-free cheddar cheese, grated

Steps:

  • Heat panini press to medium. (Or can grill on skillet or George Foreman).
  • Peel and remove pit of avocado. Coarsely mash avocado in bowl using fork (leave some chunks). Add lemon juice and stir. Stir in onion, cilantro, chopped jalapeños, and tomatoes. Salt and pepper to taste.
  • Spread thin layer of mayo on bread slices.
  • Assemble sandwich by layering onto bread sliced jack cheese, chicken, bacon, avocado mixture, and grated cheddar. Top with remaining slice of bread.
  • Grill until heated through and crispy on the outside. If using Naan bread, slice into six triangles. (If using other bread/tortilla, cut according to size of sandwich).

GRILLED CHICKEN PANINI WITH BASIL-GARLIC MAYO



Grilled Chicken Panini with Basil-Garlic Mayo image

I am a lover of hot sandwiches. I used leftover seasoned grilled chicken breast to make this delicious, gooey panini. It was love at first bite!

Provided by JNTessar

Categories     Main Dish Recipes     Sandwich Recipes     Panini Recipes

Time 1h20m

Yield 1

Number Of Ingredients 11

½ cup light mayonnaise
½ cup torn basil leaves
1 clove garlic, coarsely chopped
⅛ teaspoon cayenne pepper
1 pinch salt
2 slices Italian bread
2 thin slices fresh mozzarella cheese
1 (4 ounce) Chicken, broilers or fryers, breast, meat and skin, cooked, stewed
2 (1/4 inch thick) slices tomato
⅛ cup fresh spinach leaves
1 teaspoon olive oil

Steps:

  • Combine mayonnaise, basil, garlic, cayenne, and salt for garlic-basil mayo in a food processor; blend until smooth. Place in the refrigerator to chill for at least 1 hour to allow flavors to mix.
  • Preheat a panini maker.
  • Spread garlic-basil mayonnaise to taste on each slice of bread. Assemble sandwich with cheese, chicken, tomato, and spinach. Brush the outside of the sandwich with olive oil.
  • Grill in the preheated panini maker until golden brown and cheese is melted, about 5 minutes.

Nutrition Facts : Calories 908.1 calories, Carbohydrate 34.8 g, Cholesterol 162.8 mg, Fat 63.5 g, Fiber 2.1 g, Protein 50.5 g, SaturatedFat 15.3 g, Sodium 1619.6 mg, Sugar 7.4 g

MUSHROOM AND CHICKEN PANINIS WITH AVOCADO MAYO



Mushroom and Chicken Paninis With Avocado Mayo image

A quick savory panini. Chicken breast with portabella mushrooms on crispy ciabatta bread with a creamy avacado mayo. You can make these with any variation of meats and veggies. We sometimes use deli meat, leftover beef or leftover veggies. Sometimes we vary the sauce by using cranberry mustard or chili sauce with mayo. This is a great way to clean out that fridge!

Provided by Nancygirl

Categories     Lunch/Snacks

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 7

1 loaf ciabatta
3 chicken breasts
3 large portabella mushroom caps, cleaned
1 avocado
1 tablespoon mayonnaise
1 bermuda onion
3 slices havarti cheese

Steps:

  • Butterfly chicken breast, season with s+p and whatever you like for seasonings. Sometimes we add cayenne or cumin or sage,depending on mood.
  • Saute on large griddle pan, on medium until cooked through, set aside.
  • Saute whole mushroom caps 5 minutes each side, set aside.
  • Saute onions (and whatever other uncooked veggies you have).
  • If using leftover items, heat them through.
  • Slice ciabatta bread open and toast insides until browned and crispy.
  • Turn griddle to low.
  • Mash the avacado with 1 Tbls mayo, s+p.
  • Spread avacado on insides of sandwich, add chicken, mushrooms, onions, and cheese.
  • Top sandwich, cover with foil loosely and grill on low with a weighted pan about 8 minutes each side until warmed through and cheese melts.
  • Slice as little or as much as you like!

Nutrition Facts : Calories 379.1, Fat 24.4, SaturatedFat 7.8, Cholesterol 92.3, Sodium 265.3, Carbohydrate 10.6, Fiber 4.7, Sugar 3.3, Protein 30.5

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