Philly Chicken Panini Recipes

Steps:

• Heat 2 tablespoons of butter in a large skillet over medium heat. Add the peppers and onion, season with the salt and cook, stirring occasionally, until soft and golden, 8 to 10 minutes.
• Throw the roast beef into the same skillet, breaking it up a little as you go. Add a few dashes of Worcestershire and warm for about a minute or so. Remove from the heat.
• To build: Heat a panini maker (or set a grill pan or skillet over medium-low heat).
• Spread half of the mustard onto a slice of bread and top with 2 slices of provolone. Add half of the beef and veggie mix. Top with half of the Homemade Cheese Sauce and another slice of bread. Spread the top side of the bread with 1 tablespoon of butter. Repeat and build the second sandwich.
• Invert the sandwiches butter-side down on the hot panini maker (or grill pan or skillet). Spread another tablespoon of butter on each of the tops.
• Close the panini maker and grill until the bread is crusty and golden and the cheese is melted, 4 to 5 minutes. (If using a grill pan or skillet, carefully flip the sandwiches halfway through.) Slice in half and enjoy!
• Place a double boiler over medium heat. Add the cubed cheese and milk and heat, stirring, until the cheese is melted and the mixture is combined, about 5 minutes. Stir in the mustard, vinegar and salt. Grate the garlic into the mixture using a rasp grater; stir to combine. Cook until the flavors meld, an additional 3 to 5 minutes.

Steps:

• Preheat a panini grill.
• Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer bottom halves with equal amounts chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches.
• Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.

Steps:

• Cut each chicken breast into thin, almost deli-style slices with a meat slicer or very sharp knife. Toss with Cajun seasoning and let rest to absorb the seasoning and thaw, 1 to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
• Melt clarified butter in a skillet over medium heat. Add onion and green pepper; saute for 2 to 3 minutes. Add chicken and mushrooms. Use a fork or spatula to break apart the chicken as it cooks-you want that authentic shredded/pulled texture. Cook until chicken is very nearly done, about 8 minutes.
• Add pepper Jack cheese and banana peppers. Toss and stir until cheese is well incorporated, melted, and gooey.
• Spread mayonnaise on the insides of the rolls, then load them up with the meat-cheese mixture and transfer to the prepared baking sheet.
• Toast in the preheated oven until cheese is slightly brown and rolls are crisp and toasted, about 3 minutes. Serve immediately.

Steps:

• In a large skillet, saute chicken in oil until no longer pink; sprinkle with salt and pepper. Remove and set aside. In the same skillet, saute onion and sweet peppers until crisp-tender., Return chicken to the pan. Reduce heat to medium. Add cheese. Cook and stir for 1-2 minutes or until cheese is melted. Serve on buns.

Steps:

• Spread butter on one side of each bread slice. In 12-inch skillet, place 4 bread slices, buttered sides down; top with turkey and cheese. Top with remaining bread slices, buttered sides up.
• Cover; cook sandwiches over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted.

Steps:

• 1. Spread one side of each bread slice with butter. Place 4 bread slices butter sides down in 12-inch skillet top with chicken and cheese. Top with remaining bread slices, butter sides up.2. Cover and cook sandwiches over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted. wing it!Now you can make this takeout favorite at home in just minutes. Make it Italian by adding basil, pesto and slices of tomatoes. 1 SANDWICH: Calories 365 (Calories from Fat 145) Fat 16g (Saturated 6g) Cholesterol 65mg Sodium 610mg Carbohydrate 26g (Dietary Fiber 3g) Protein 29g * % DAILY VALUE: Vitamin A 10% Vitamin C 0% Calcium 26% Iron 12% * DIET EXCHANGES: 2 Starch, 3 Medium-Fat Meat * CARBOHYDRATE CHOICES: 2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.