Grilled Chicken, Apple and Honey Panini

 

• 1 medium-sized ciabatta roll, sliced horizontally
• 1 medium- to large precooked chicken breast, grilled and shredded
• Half an apple, peeled, cored, and sliced thinly
• 2 slices Mozzarella or Cheddar cheese
• 2 cloves garlic, peeled and crushed
• Mustard
• Honey
• Mayonnaise
• Melted butter for brushing

 

1.  Preheat panini press to medium heat.

2.  Brush inside of bread with mayonnaise.

3.  Place cheese slices on bottom of bread. Layer apple slices and then chicken shreds atop the cheese.

4.  Mix crushed garlic, honey and mustard in a small bowl. Brush mixture on chicken breast shreds.

5.  Cover sandwich and brush with melted butter.

6.  Place in panini press and cook until cheese melts, approximately 5-7 minutes.

Ham, Chicken and Cheese Grilled Panini

 

• 2 small ciabatta rolls, sliced horizontally
• Mayonnaise
• Lettuce leaves
• Dijon mustard
• 2 slices honey baked ham or turkey ham
• 2 slices Mozzarella, Cheddar or Asiago cheese
• 1½ cup shredded precooked chicken breast
• 1 tbsp olive oil

 

1.  Preheat panini grill to medium.

2.  Set sliced bread down and spread mayonnaise on each slice.

3.  Place lettuce leaves on each half.

4.  Top with ham slices. Spread with mustard.

5.  Top with cheese slices and then chicken breast shreds.

6.  Put sandwiches together. Brush outer areas of sandwich lightly with olive oil.

7.  Grill for 5-8 minutes or until cheese is melted and bread is golden-brown.

8.  Serve right away. Makes 2 panini.

Rosemary Chicken Pesto Easy Panini Recipe

1 deboned chicken breast

1 teaspoon + 1 tablespoon pesto

2 sundried tomatoes, cut into strips

1 garlic clove, minced

1 tablespoon olive oil

2 tablespoons dried rosemary

1 large ciabatta roll, halved horizontally

cheese shavings or slices of your choice (recommended: pecorino, parmesan or a combination of the two)

salt and pepper to taste

1. Clean chicken breast. Make a horizontal slit in the chicken breast without cutting all the way through.

2. Preheat oven to 350 degrees. Mix 1 teaspoon pesto, sundried tomatoes and diced garlic. Place into the chicken breast cavity and pinch shut.

3. Place chicken breast in a cleaned roasting pan. Drizzle with olive oil and sprinkle with rosemary. Place chicken in hot oven and roast for about 17 minutes or until cooked through. Cool on wire rack.

4. Spread ciabatta base with 1 tablespoon pesto. If using sliced cheese, arrange slices atop base.

5. When breast has cooled sufficiently, slice into strips and arrange atop ciabatta base. Sprinkle cheese shavings over if using, and salt and pepper. Cover with sandwich top.

6. Toast in panini press for 4-5 minutes until cheese melts and/or until bread is golden-brown. Serve immediately.