email this pagePesto Chicken and Arugula Panini
With leftover rotisserie chicken or grilled boneless chicken breasts on hand, these delightful sandwiches come together prestissimo!
Ingredients
Ingredients
Half of a (13-ounce) ciabatta loaf, cut into 2 rectangular buns, or 2 (2- to 3-ounce) crusty French rolls
Olive oil
2 tablespoons jarred basil pesto
6 ounces thinly sliced grilled or roasted chicken
2 ounces Gruyère cheese, sliced
1 cup baby arugula leaves
Instructions
Olive oil
2 tablespoons jarred basil pesto
6 ounces thinly sliced grilled or roasted chicken
2 ounces Gruyère cheese, sliced
1 cup baby arugula leaves
1. Preheat panini grill or stovetop griddle pan.
2. Slice buns in half. Pick out some of bread from the top and bottom halves to create a slight depression. Brush outsides lightly with oil. Open buns. Spread cut sides with pesto. Top one side with chicken, cheese and arugula. Close buns.
3. Place on panini grill or griddle. Cover with grill top or grill press. Grill 2 to 3 minutes on each side or until golden and cheese starts to melt. Serves 2.
Recipe by Sharon Sanders, "Relish Good Food Fast," Sept. 2006.
Nutritional Information
2. Slice buns in half. Pick out some of bread from the top and bottom halves to create a slight depression. Brush outsides lightly with oil. Open buns. Spread cut sides with pesto. Top one side with chicken, cheese and arugula. Close buns.
3. Place on panini grill or griddle. Cover with grill top or grill press. Grill 2 to 3 minutes on each side or until golden and cheese starts to melt. Serves 2.
Recipe by Sharon Sanders, "Relish Good Food Fast," Sept. 2006.
Per serving: 590 calories, 25g fat, 45g prot., 44g carbs., 3g fiber, 800mg sodium.
Red Pepper, Egg and Provolone Panini
In the south of Italy, egg and bell pepper sandwiches are a classic. For variety, toss some sautéed or grilled red onion slices on, too.
Ingredients
Ingredients
4 slices (½-inch thick) Sicilian-style sesame semolina bread
3 large eggs
¾ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
½ cup jarred roasted red peppers, drained
2 ounces sharp Provolone cheese, sliced
1 ounce Parmesan cheese, sliced
Olive oil
Instructions
3 large eggs
¾ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
½ cup jarred roasted red peppers, drained
2 ounces sharp Provolone cheese, sliced
1 ounce Parmesan cheese, sliced
Olive oil
1. Preheat panini grill or stovetop griddle pan.
2. In a small bowl, beat eggs, oregano, salt, and pepper with a fork. Heat a nonstick skillet over medium-high heat. Add egg mixture. Cook, lifting the edges with a fork, 2 to 3 minutes or until set.
3. Divide eggs, peppers and cheeses between 2 slices bread. Top with remaining bread. Brush outsides lightly with oil.
4. Place on panini grill or griddle and cover with grill top or grill press. Grill 2 to 3 minutes on each side or until golden and cheese starts to melt. Serves 2.
Recipe by Sharon Sanders, "Relish Good Food Fast," Sept. 2006.
Nutritional Information
2. In a small bowl, beat eggs, oregano, salt, and pepper with a fork. Heat a nonstick skillet over medium-high heat. Add egg mixture. Cook, lifting the edges with a fork, 2 to 3 minutes or until set.
3. Divide eggs, peppers and cheeses between 2 slices bread. Top with remaining bread. Brush outsides lightly with oil.
4. Place on panini grill or griddle and cover with grill top or grill press. Grill 2 to 3 minutes on each side or until golden and cheese starts to melt. Serves 2.
Recipe by Sharon Sanders, "Relish Good Food Fast," Sept. 2006.
Per serving: 430 calories, 23g fat, 25g prot., 27g carbs., 1g fiber, 1200mg sodium.
Porchetta Panini
In central Italy, herb-and-garlic-seasoned pork roast is called porchetta (porquetta). And sandwiches made from it beckon on every street corner. If you can find delicatessen porchetta (sold in some specialty food stores), great; if not, use roasted pre-marinated Italian pork tenderloin. Cool the pork before cutting into thin slices. If you can’t find olive mix, chop some garlic-stuffed green olives and mix in a bit of olive oil.
Ingredients
4 slices (½-inch thick) Italian country bread
Olive oil
6 ounces thinly sliced porchetta or cooked Italian-seasoned pork tenderloin
2 tablespoons minced green olive mix or tapenade
2 ounces sliced Manchego cheese
Instructions
Ingredients
4 slices (½-inch thick) Italian country bread
Olive oil
6 ounces thinly sliced porchetta or cooked Italian-seasoned pork tenderloin
2 tablespoons minced green olive mix or tapenade
2 ounces sliced Manchego cheese
1. Preheat panini grill or stovetop griddle pan.
2. Divide pork, olive mix, and cheese between 2 slices of bread. Top with remaining bread. Brush outsides lightly with oil.
3. Place on panini grill or griddle. Cover with grill top or grill press. Grill 2 to 3 minutes on each side or until golden and cheese starts to melt. Serves 2.
Recipe by Sharon Sanders, "Relish Good Food Fast," Sept. 2006.
Nutritional Information
2. Divide pork, olive mix, and cheese between 2 slices of bread. Top with remaining bread. Brush outsides lightly with oil.
3. Place on panini grill or griddle. Cover with grill top or grill press. Grill 2 to 3 minutes on each side or until golden and cheese starts to melt. Serves 2.
Recipe by Sharon Sanders, "Relish Good Food Fast," Sept. 2006.
Per serving: 440 calories, 23g fat, 33g prot., 22g carbs., 1g fiber, 1260mg sodium.
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