SKINNY CHICKEN AND ROASTED VEGETABLE PANINIS

Skinny Chicken and Roasted Vegetable Paninis image

With succulent roasted veggies, grilled bread and melty mozzarella cheese, this healthy sandwich tastes as good as it looks!

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 2

Number Of Ingredients 11

Ingredients

1/8 teaspoon salt
1 teaspoon olive oil
4 teaspoons red wine vinegar
1 zucchini, cut lengthwise into thin slices
2 slices (1/4 inch) red onion
1 medium tomato, cut into 4 slices
1 small red bell pepper
4 slices sprouted wheat bread
1/4 cup shredded deli rotisserie chicken breast
1/4 cup fresh basil leaves
1/4 cup shredded reduced-fat mozzarella cheese (1 oz)

Steps:

Heat oven to 450° F. Line 2 cookie sheets with foil, and spray with cooking spray.
In small bowl, mix salt, olive oil and vinegar.
Using pastry brush, brush zucchini and onion with vinegar mixture; reserve remaining mixture. Place zucchini and onion in single layer on 1 of the cookie sheets. Place tomatoes on second cookie sheet. Roast 25 to 30 minutes, turning once, until zucchini and onions are golden brown and tomatoes give up most of their juices, rotating pans halfway through baking.
Meanwhile, roast bell pepper over open gas flame (or under broiler) until blackened on all sides. Transfer to medium bowl, and cover with plastic wrap. Let steam 5 minutes, then transfer to cutting board. Cut off top of bell pepper, then use sharp knife to scrape blackened skin from flesh. Cut flesh into 1-inch strips.
Spray panini grill with cooking spray; heat to medium-high heat.
Divide vegetables between 2 slices of bread. Brush remaining vinegar mixture over veggies. Top with chicken, basil, then cheese. Top with second slice of bread. Place sandwiches in panini grill; grill 4 to 5 minutes or until cheese is melted and bread is thoroughly toasted.

Nutrition Facts : Calories 300, Carbohydrate 40 g, Cholesterol 20 mg, Fat 1, Fiber 8 g, Protein 19 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 6 g, TransFat 0 g