SMOKY CHICKEN MELT PANINIS
Treat your family to these hot sandwiches for a hearty lunch or casual supper. They can be on the table on 20 minutes.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat panini maker or closed contact grill for 5 minutes. Spread 1 side of each bread slice with butter. On unbuttered side of 2 slices, arrange half of the cheese. Top evenly with chicken, bacon, tomato, onion and remaining cheese. Top with remaining 2 bread slices, buttered sides up.
- Place sandwiches on grill. Close grill; cook 3 to 5 minutes or until bread is toasted and cheese is melted. Cut each sandwich in half to serve.
Nutrition Facts : Calories 570, Carbohydrate 56 g, Cholesterol 100 mg, Fat 2, Fiber 2 g, Protein 36 g, SaturatedFat 12 g, ServingSize 1 Serving (1/2 Panini), Sodium 1110 mg, Sugar 9 g, TransFat 1 g
BEST CHICKEN PANINI
I have a local eatery who makes an amazing flatbread sandwich. This panini is based on their chicken pesto sandwich. I recommend pane turano, or you may use a sturdy sourdough.
Provided by thedailygourmet
Categories Main Dish Recipes Sandwich Recipes Panini Recipes
Time 35m
Yield 5
Number Of Ingredients 8
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.
Nutrition Facts : Calories 683.3 calories, Carbohydrate 36.5 g, Cholesterol 184.2 mg, Fat 40.1 g, Fiber 4.2 g, Protein 44.3 g, SaturatedFat 17.3 g, Sodium 1814.6 mg, Sugar 2.9 g
CHICKEN MELT
I enjoyed this sandwich at The Smokestack in Thurber, TX. It is a chicken version of the popular patty melt. Sort of a chicken grilled cheese. Prep time includes grilling a chicken breast.
Provided by riffraff
Categories Lunch/Snacks
Time 35m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Saute onion in half the butter till golden.
- Set aside.
- Heat non stick pan.
- Spread butter on both slices of bread.
- Place one slice of bread, buttered side down in pre-heated pan.
- Put one slice of cheese, onions, chicken breast, one slice of cheese and then the remaining slice of bread with the buttered side up.
- Continue to cook until bread on bottom is brown and toasty.
- Turn the entire sandwich and toast the other side and wait for cheese to get melty.
- SLice in half and enjoy.
SOUTHWEST CHICKEN PANINI
Like Lean Cuisine's® panini sandwich, but don't like the price? Here's our homemade version.
Provided by MARIGOLD82
Categories Main Dish Recipes Sandwich Recipes Panini Recipes
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Whisk water, vegetable oil, and marinade mix together in a glass or ceramic bowl. Add chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 15 to 30 minutes, or overnight.
- Preheat an electric grill (such as George Foreman®) for medium heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Place chicken on the preheated grill, close the lid, and cook until no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- While chicken is cooking, heat olive oil in a skillet over medium heat. Add bell peppers and onion and saute until tender, 5 to 7 minutes.
- Butter one side of each slice of bread. Assemble 2 sandwiches by layering Monterey Jack cheese, vegetables, and chicken between the unbuttered sides of the bread.
- Place sandwiches on the grill, close the lid, and cook until bread is golden brown and cheese is melted, about 3 minutes.
Nutrition Facts : Calories 807.6 calories, Carbohydrate 49.1 g, Cholesterol 113.1 mg, Fat 50.3 g, Fiber 2.8 g, Protein 44.4 g, SaturatedFat 16.3 g, Sodium 3015.7 mg, Sugar 8.3 g
MARINATED CHICKEN PANINI
Based on a recipe I found in "Classic Home Cooking". I usually skip the honey. Use whatever herbs you like. I usually use parsley, cilantro, and thyme.
Provided by najwa
Categories Lunch/Snacks
Time 38m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Strip chicken meat from bones and cut into bite-sized strips.
- Combine marinade ingredients and toss with chicken, cover and let the flavors develop.
- Preheat grill and roast peppers until mostly blackened.
- Place in a paper bag until cool, remove skins and discard.
- Cut peppers into strips.
- Make the panini: Brush the (outside) top and bottom of the rolls with olive oil.
- Cover the bottom of the rolls with the peppers, then the chicken, then the olives and top with the arugula leaves.
- Brush the inside of the top half with the leftover marinade, if you have any.
- Cover the rolls with their tops and grill in a panini press until done.
- NOTE: Mozzarella cheese and onion slices are also nice additions to this sandwich.
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