Roasted Chicken Panini Recipes

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:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 6 to 8minutes. Drain bacon slices on paper towels.
• Spread mayonnaise on one side of the 4 slices of bread. Layer chicken slices, Swiss cheese, lettuce, tomato, and bacon, in that order, over 2 slices of bread. Place the remaining 2 bread slices on the top, mayonnaise side down.
• Heat a panini press over medium-high heat and coat with cooking spray. Place sandwiches inside. Cook until heated through and the cheese starts to melt, 5 to 7 minutes.
• Cut panini in half and serve immediately.

Steps:

• Heat panini grill, butter the outside of the French bread slices. Then add mayo to the inside of them. If you want mustard, you can add that too. It has a creamier taste without it, to me.
• Slice up one-half of an avocado. Separate your cheese, then start slicing chicken breast or dark meat (your preference) off the roasted chicken. Enough for 2 sandwiches.
• Place chicken meat, cheese slices, and avocado on one side of bread, then top with the other slice.
• Place the sandwiches in your panini grill for approx. 5 minutes, maybe less. Watch for the color of the toasting, or when cheese starts to melt. Add a side of coleslaw or fresh fruit. Enjoy! **These sandwiches can be made in a skillet like making a grilled cheese sandwich if you don't have a panini grill**

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.

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.

Steps:

• Heat oven to 450° F. Line 2 cookie sheets with foil, and spray with cooking spray.
• In small bowl, mix salt, olive oil and vinegar.
• Using pastry brush, brush zucchini and onion with vinegar mixture; reserve remaining mixture. Place zucchini and onion in single layer on 1 of the cookie sheets. Place tomatoes on second cookie sheet. Roast 25 to 30 minutes, turning once, until zucchini and onions are golden brown and tomatoes give up most of their juices, rotating pans halfway through baking.
• Meanwhile, roast bell pepper over open gas flame (or under broiler) until blackened on all sides. Transfer to medium bowl, and cover with plastic wrap. Let steam 5 minutes, then transfer to cutting board. Cut off top of bell pepper, then use sharp knife to scrape blackened skin from flesh. Cut flesh into 1-inch strips.
• Spray panini grill with cooking spray; heat to medium-high heat.
• Divide vegetables between 2 slices of bread. Brush remaining vinegar mixture over veggies. Top with chicken, basil, then cheese. Top with second slice of bread. Place sandwiches in panini grill; grill 4 to 5 minutes or until cheese is melted and bread is thoroughly toasted.