Best Skinny Mediterranean Chicken Panini Recipes

SKINNY CHICKEN AND ROASTED VEGETABLE PANINIS

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.

MEDITERRANEAN CHICKEN PANINI

Steps:

• Heat your panini press or pan to med. high - high. Brush one side of each piece of bread with olive oil. Cut the chicken into thin strips.
• Place bread, olive oil side down. Place a layer of provolone, then spread a thin layer of olive tapenade. Add a layer of chicken, a layer of tomato slices and then a layer of the chorizo. Top with another piece of bread, olive oil side out. Repeat for additional sandwiches.
• Place sandwich on pan or press, cooking till both sides are golden brown (with a pan, you'll need to flip the sandwich). Cut in half and serve immediately.

MEDITERRANEAN PANINI

Steps:

• Preheat oven to 375°F Grease a 9x13-inch baking dish.
• Sauté vegetables and garlic in olive oil over medium-high heat for 2-3 minutes, or until vegetables have softened. Drain vegetables before adding to egg mixture.
• Combine liquid eggs and cooked vegetables in a medium bowl. Pour into prepared baking dish and bake for 20 minutes or until cooked through. Cool. Cut into 8 slices.
• Spread pesto on bread slices. Cover the bottom slice with a slice of cheese then with egg slice and another slice of cheese. Top with remaining bread, pesto slice down.
• Heat a large skillet over medium heat. Brush 1 side of bread with olive oil. Arrange sandwiches oiled side down skillet. Brush top side with oil. Cook until golden brown and cheese has melted, pressing down occasionally with spatula, about 3 minutes.