Chicken and Mushroom Panini |
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Prep Time: 12 Minutes Cook Time: 8 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Super-Fast from Cooking Light Magazine, November 2009 edition.These were a lot of fun to make because we had a lot of help and we couldn't wait to eat these delicious sandwiches.:) Ingredients:
cooking spray |
2 cups pre-sliced cremini mushrooms or 2 cups pre-sliced button mushrooms |
1 teaspoon minced garlic |
1/4 cup canola mayonnaise (to which you add crushed red pepper flakes) |
2 tablespoons chopped sun-dried tomatoes, packed without oil |
1 tablespoon capers |
8 slices ciabatta (1 1/2 oz) or 8 slices sourdough bread (1 1/2 oz) |
8 ounces chopped skinless boneless rotisserie chicken breasts |
4 slices reduced-fat provolone cheese |
Directions:
1. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray.
2. Add mushrooms and garlic to pan, sauté 3 minutes or until mushrooms are tender; remove from heat and set aside.
3. Combine mayonnaise (with crushed red pepper flakes), tomatoes, and capers in a mini food processor; pulse until well combined.
4. Spread 1 T mayonnaise mixture over each of 4 bread slices; top each with 1/4 cup mushroom mixture, 2 oz chicken, 1 cheese slice and 1 bread slice.
5. Heat a large grill pan over medium heat.
6. Coat pan with cooking spray.
7. Add sandwiches to pan; place a cast-iron skillet or other heavy skillet on top of sandwiches, press gently to flatten sandwiches.
8. Cook 2 minutes on each side or until bread is toasted (leave cast-iron skillet on top of sandwiches while they cook.).
9. E N J O Y!
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