CHICKEN AND ROASTED RED PEPPER PANINI STYLE SANDWICHES
I love chicken and roasted red peppers, so I put this sandwich together--it was so yummy! My family loves them. The chicken can also be left out and the sandwich is still delicious. Add a bowl of soup or a salad and you have a perfect lunch or dinner!
Provided by Auvan
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches
Number Of Ingredients 7
Steps:
- Cut 8 thick slice of Foccacia bread.
- Mix mayonaisse and Ranch dressing in small bowl.
- Spread mayo mixture on 4 slices of Foccacia.
- On top of mayo mixture, layer each slice with equal amounts of chicken and place one slice of mozzarella cheese.
- Next, add the roasted red peppers and another slice of mozzarella on top of the peppers (this helps hold the sandwich together).
- Top each sandwich with remaining slices bread.
- Spray frying pan with Olive Oil spray (or other cooking spray).
- Fry each sandwich on medium until they are golden brown.
- Pop the sandwiches in the microwave for about 20-25 seconds to melt the cheese.
- Enjoy! These are so yummy!
Nutrition Facts : Calories 331.3, Fat 23.9, SaturatedFat 9.5, Cholesterol 72.1, Sodium 1720.5, Carbohydrate 8.4, Fiber 1, Sugar 1.8, Protein 21
TOASTED RED PEPPER CHICKEN SANDWICH
Sweet red pepper mayo stars in this honey-grilled chicken sandwich you can whip up for a quick and easy lunch.
Provided by Dietz & Watson
Categories Trusted Brands: Recipes and Tips Dietz & Watson
Time 10m
Yield 1
Number Of Ingredients 7
Steps:
- Lightly toast bread.
- Spread a small amount of Dietz & Watson Sweet Red Pepper Mayo on one slice of bread.
- Layer your sandwich as follows: bread, lettuce, tomato, Dietz & Watson Honey Grilled Chicken, Dietz & Watson Yellow Cheddar, bread.
- Top sandwich with two pickle spears.
Nutrition Facts : Calories 477.8 calories, Carbohydrate 27.2 g, Cholesterol 126.5 mg, Fat 18.2 g, Fiber 1.5 g, Protein 51.6 g, SaturatedFat 3.8 g, Sodium 1952.2 mg, Sugar 10.5 g
ROASTED RED PEPPER PANINI
No need for takeout when you can make our delicious Roasted Red Pepper Panini right at home. Country Crock® Spread, basil, and garlic make a creamy pesto that gives this sandwich so much fabulous flavor. We love the combination of spinach, roasted red pepper, and mozzarella, but feel free to experiment with your favorite ingredients.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 18m
Yield 2
Number Of Ingredients 7
Steps:
- Process Country Crock® Spread, basil and garlic in food processor or blender until almost smooth.
- Spread 2 slices bread with basil butter. Top with spinach, roasted pepper, mozzarella, and remaining bread slices.
- To cook in panini press: Preheat the press. Add sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes. Repeat with remaining sandwich.
- To cook in skillet: Melt 1 tablespoon Country Crock® Spread over medium heat in skillet and add sandwiches to skillet. Place a heatproof plate on top of sandwiches and weigh down with heavy heat-proof object. Cook sandwiches 3 to 4 minutes or until golden. Turn sandwiches over and weigh down with plate. Cook 3 minutes or until golden and cheese is melted.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 16.5 g, Cholesterol 36.3 mg, Fat 9.8 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 5.9 g, Sodium 674.6 mg, Sugar 2.7 g
CHICKEN AND ROASTED PEPPER PANINI
This panini uses sub rolls, jarred roasted red peppers, olives and provolone cheese. You can also use leftover chicken for this sandwich. If you have a Panini Maker this will go even faster. From Cook's Country, July 2008.
Provided by mary winecoff
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 Tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook half of cutlets until lightly browned and cooked through, 1 to 2 minutes per side. Transfer to plate and repeat with additional 1 Tablespoon oil and remaining cutlets.
- Pulse red peppers, olives, basil, garlic and 1 Tablespoon oil in food processor until coarsely chopped. Spread pepper mixture evenly over both sides of rolls. Layer half of cheese and 2 chicken cutlets over each roll bottom. Top with remaining cheese and roll tops.
- Wipe out skillet. Heat remaining oil over medium-low heat until just shimmering. Arrange panini in skillet and top with large Dutch oven. Cook until bottoms of sandwiches are crisp and cheese is beginning to melt, about 3 minutes. Remove Dutch oven, flip sandwiches, replace Dutch oven and continue to cook until crisp on second side and heated through, about 2 minutes. Serve.
PANINI WITH ROASTED PEPPERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 14m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Make 4 sandwiches with the bread, cheese, roasted pepper, and a sprinkling of sliced olives; keep your ingredients in single layers.
- Heat a nonstick griddle pan over medium heat.
- Wrap a brick completely in foil.
- Brush sandwiches on both sides with oil. Place sandwiches on grill and top with the foil wrapped bricks. Use one brick per 2 sandwiches to weight down. Grill weighted sandwiches 3 minutes on each side. Split sandwiches corner to corner and serve.
ROTISSERIE CHICKEN PANINI WITH ROASTED SWEET RED PEPPER, SPINACH, AND GUACAMOLE
Pull out your panini maker and create a yummy sandwich with leftover rotisserie chicken. The cheese forms the first layer, so it can anchor the chicken pieces and get nice and gooey! The recipe is for one sandwich, but it is easily increased, if you have more in your household. Every bakery has a different size for submarine buns, so adjust the ingredients as you need.
Provided by Bibi
Yield 1
Number Of Ingredients 10
Steps:
- Preheat panini maker to medium-low.
- Open the roll and place a layer of cheese on the bottom half of the bread, fitting cheese to the contours of the bun. Layer rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top.
- Place a layer of fresh spinach leaves on the bacon and spoon prepared guacamole on top. Place second half of bun on top. Brush top and bottom plates of panini maker with butter, and place the sandwich in the buttered area.
- Close the panini maker and cook until cheese is melted, chicken is warmed, and bun is crispy and lightly browned, 4 to 5 minutes. Serve warm with dill pickle spear.
Nutrition Facts : Calories 564.3 calories, Carbohydrate 51.1 g, Cholesterol 51.7 mg, Fat 31 g, Fiber 6.2 g, Protein 21.3 g, SaturatedFat 10.6 g, Sodium 1786.4 mg, Sugar 6 g
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