Chicken Club Panini Recipes

Steps:

• Combine the mayonnaise, mustard and herbs, set aside.
• Place 3 turkey slices, 2 cheese slices, 4 bacon slices and 2 tomato slices on half of the bread slices.
• Spread remaining bread slices with the mayonnaise mixture, place, mayo sides down, on top of the tomato.
• Spread the outsides of sandwiches with the olive oil or mayonnaise, on the top slice spread it just before you turn it over.
• Brown in a non-stick frying pan on medium heat, pushing down with a spatula, until browned on both sides.

Steps:

• Heat a panini grill on the highest setting. Brush 2 pieces of bread with butter. Assemble panini with chicken, bacon, and mozzarella. Lower panini press. Cook until bread is golden and cheese is melted, about 5 minutes.
• Carefully separate bread and add in some sliced avocado, tomato, and pesto. Repeat above steps for additional panini sandwiches.
• Reassemble sandwiches and cut in half. Serve immediately.

Steps:

• In a plastic bag, combine chicken tenders and 1/4 cup of pesto, set aside and let sit for 15 minutes.
• In a small bowl, stir together 1/4 cup pesto and mayonnaise. Spread mixture on both sides of ciabatta; set aside.
• Preheat an oiled grill pan over medium-high heat. Grill chicken tenders 5 minutes per side. Remove and let rest for 5 minutes. Turn the heat down to medium and re-oil the grill pan.
• Place cheese on both halves of bread. Add arugula, then tomato, then basil leaves, then pesto chicken to bottom piece. Top with top half of bread. Place onto the grill pan and place a heavy pan on top of the sandwich. Grill for 3 minutes per side or until cheese starts to melt.
• Cut into 4 portions and serve.

Steps:

• Fry the chicken breasts in 1 tablespoon butter and the canola oil in a skillet over medium-high heat until done in the middle, about 8 minutes. Set aside.
• To assemble the sandwiches, spread a generous amount of mustard on half of the bread slices. Spread a generous amount of ranch dressing on the other half. (Definitely be generous; when the sandwiches cook, these will turn into more of a "sauce.")
• On the ranch-covered slices of bread, place a slice of cheese, a piece of chicken, 2 slices of bacon and a second slice of cheese. Top each with the mustard-covered slice of bread. Butter the outsides of the bread generously with the remaining 4 tablespoons butter, then grill in a panini maker. (If you do not have a panini maker, you can grill the sandwiches in a skillet, laying a heavy skillet on top of the sandwiches to press them together. Turn to grill the other side in the same way.)
• Slice the sandwiches in half and gobble them down immediately.

Steps:

• Preheat Oven to 375 degrees.
• Spray a 9 x 13 inch pan with non-stick cooking spray.
• In a bowl, add the cracker crumbs and and Italian dressing mix, and stir until well-combined.
• Melt the butter in a separate bowl.
• Dip the chicken breast in the butter, and roll in the cracker crumbs.
• Place on prepared baking pan.
• Sprinkle with pepper to cook.
• Bake for 1 hours at 375 degrees, or until the internal temperature of the chicken reaches 165 degrees.

Steps:

• In a small bowl, combine the first six ingredients; spread half over two bread slices. Layer with chicken, bacon, mozzarella cheese, onion and tomato. Spread remaining mayonnaise mixture over remaining bread slices; place over top. Brush outsides of sandwiches with butter., Cook on a panini maker or indoor grill until bread is browned and cheese is melted, 3-4 minutes.