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Yield: 2
SMF Kitchen
@smfchicken
00:15
Prep
00:10
Cook
00:25
Total Time
Ingredients & Directions
Directions
Cheesy Chicken Panini
4 slices
Of any type of Italian style bread (ciabatta, Italian loaf, etc), about 1/2" thick
Springer Mountain Farms Fresh Fully Cooked Grilled or Oven Roasted Breast Strips
1 tablespoon
Pesto
2 tablespoons
Mayonnaise
2 slices
Pepper jack cheese*
2 slices
Colby jack cheese*
1
Tomato, sliced thinly
Salt & Pepper to taste
Fresh basil leaves
2 tablespoons
Butter
- Heat sandwich/grill press to about 400°F (or medium high if using a pan to cook on a stove top).
- On the inside of the bread slices spread mayonnaise on all 4 pieces evenly, & place a slice of cheese on each side of both sandwiches (add more cheese slices if you want it cheesier!).
- Place sliced tomatoes on a paper towel and season with salt & pepper (helps draw out some of the moisture from the tomato so sandwich doesn't get soggy).
- In a non-stick skillet, heat the fully cooked chicken strips for just a minute with the pesto sauce and then divide evenly on one half of each sandwich, then top the chicken with seasoned tomato slices & basil leaves, and finally placing the other slice of bread with cheese on top.
- Press sandwich down with your hands slightly, & spread softened butter on both outer sides of each sandwich.
- Place in sandwich press or pan and press down with lid/weight cooking for about 6-9 minutes or until outside of bread is crusty and golden brown.
- (If cooking in a pan, you'll need to flip the sandwich over about halfway through cook time to brown other side like you would a grilled cheese sandwich.).
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Yield: 2
00:15
Prep
00:10
Cook
00:25 Total Time
Ingredients
Directions
Cheesy Chicken Panini
4 slices
Of any type of Italian style bread (ciabatta, Italian loaf, etc), about 1/2" thick
Springer Mountain Farms Fresh Fully Cooked Grilled or Oven Roasted Breast Strips
1 tablespoon
Pesto
2 tablespoons
Mayonnaise
2 slices
Pepper jack cheese*
2 slices
Colby jack cheese*
1
Tomato, sliced thinly
Salt & Pepper to taste
Fresh basil leaves
2 tablespoons
Butter
- Heat sandwich/grill press to about 400°F (or medium high if using a pan to cook on a stove top).
- On the inside of the bread slices spread mayonnaise on all 4 pieces evenly, & place a slice of cheese on each side of both sandwiches (add more cheese slices if you want it cheesier!).
- Place sliced tomatoes on a paper towel and season with salt & pepper (helps draw out some of the moisture from the tomato so sandwich doesn't get soggy).
- In a non-stick skillet, heat the fully cooked chicken strips for just a minute with the pesto sauce and then divide evenly on one half of each sandwich, then top the chicken with seasoned tomato slices & basil leaves, and finally placing the other slice of bread with cheese on top.
- Press sandwich down with your hands slightly, & spread softened butter on both outer sides of each sandwich.
- Place in sandwich press or pan and press down with lid/weight cooking for about 6-9 minutes or until outside of bread is crusty and golden brown.
- (If cooking in a pan, you'll need to flip the sandwich over about halfway through cook time to brown other side like you would a grilled cheese sandwich.).
