I must have been on a sandwich kick yesterday. I was craving a panino and though I do not have a panini press, I do have a george foreman grill. I decided to give it a shot. This sandwich was inspired by a recipe I read over at Pam's place. It was a wonderful combination.
Bruschetta Chicken Panini
Makes 2 panini
Ingredients:
2 to 4 thinly sliced chicken breast pieces
4 slices of bread (I used a light whole wheat)
4 tbsp prepared basil pesto
4 slices mozzarella (I used the good round stuff)
4 slices tomato
Non-stick cooking spray
salt and pepper
Directions:
Sprinkle both sides of chicken with salt and pepper and quickly cook them over med-high heat in a non-stick pan (about 2 minutes per side, depending on thickness). Heat that foreman grill, panini press or waffle iron (if you're adventurous).
Spread 1 tbsp of pesto on one side of each of the bread slices. Pesto side facing up, place 2 slices of cheese on the bread (making the base of the sandwich), follow that with 2 slices of tomato, 2 small chicken pieces, 2 more pieces of cheese and top with the remaining slice of pesto coated bread (facing downward this time).
Spray each side of the sandwich lightly with canola oil spray and put on that grill. Grill until cheese is melty. I think mine took about 4 minutes. I also had to flip mine halfway through because the top doesn't seem to heat like the bottom of my george foreman. Regardless, an extra appliance to make panino is definitely NOT required!
Oh and the orzo salad? I boiled the water while the chicken was cooking and followed my own recipe. I left out the arugula (I didn't have any) so it was a little quicker since I didn't have to reheat it to wilt the stuff.
Easy and yummy dinner was ready in about 25 minutes.
2 comments:
Yummy! I think that's what we'll have for lunch today although modified a bit to what's in my fridge/cupboard.
How are you feeling? When's your next ultrasound? :)
I want to be invited to your house for dinner!
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