CHICKEN AND MUSHROOM PANINI

Chicken and Mushroom Panini image

Provided by Manami

Time 20m

Yield 4 Sandwiches

Number Of Ingredients 9

Previous Next

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

Steps:

Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray.
Add mushrooms and garlic to pan, sauté 3 minutes or until mushrooms are tender; remove from heat and set aside.
Combine mayonnaise (with crushed red pepper flakes), tomatoes, and capers in a mini food processor; pulse until well combined.
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.
Heat a large grill pan over medium heat.
Coat pan with cooking spray.
Add sandwiches to pan; place a cast-iron skillet or other heavy skillet on top of sandwiches, press gently to flatten sandwiches.
Cook 2 minutes on each side or until bread is toasted (leave cast-iron skillet on top of sandwiches while they cook.).
E N J O Y!