Chicken + Vegetable Panini
Source of Recipe
from chiefcook
These are compressed or smashed style sandwiches.
Chicken + Vegetable Panini
1/2 cup prepared vinaigrette
1 clove garlic, minced
1 small eggplant
3/4 pound fresh mozzarella cheese
1 1/2 pounds thinly sliced chicken cutlets
1/3 cup sun dried tomatoes packed in oil, drained
2/3 cup light mayonnaise
12 oz jar roasted peppers
2 French breads
10 large basil leaves
Combine vinaigrette and garlic, let sit 15 min.
Cut eggplant into 10 slices.
Place in resealable bag, add 2 tbs vinaigrette. Set aside.
Cut mozzarella into 10 slices.
Top with 1/4 cup vinaigrette and toss, set aside.
Brush chicken with remaining vinaigrette, cover and
refrigerate 1 hour.
Finely chop tomatoes, stir into mayonnaise.
Cover refrigerate 1 hour.
Cut drained peppers into strips, set aside.
Coat chicken and eggplant with nonstick spray, broil 5
min. each, turning once.
Asembling---Trim 1 inch off ends of each bread and cut
each in half lengthwise.
Spread each bread with 6 tbs mayonnaise.
Restack and slice each into 5 pieces.
Divide chicken, eggplant, basil, peppers and mozzarella
among the 10 panini.
Heat a skillet coated with cooking spray.
Add panini, top with heavy pot and weigh down with
heavy cans. Cook 4 min. or until cheese melts.
Makes 10 sandwiches.
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