Chicken & Veggie Panini
Recipe from
Family Circle
These panini are stacked with eggplant, mozzarella, roasted peppers, fresh basil, and chicken cutlets for a sandwich that easily makes a meal.
Servings:
10 panini
Prep Time:
25 mins
Total Time:
1 hr 40 mins
Ingredients
-
1/2 cupprepared vinaigrettesee savings
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1 clovegarlic, mincedsee savings
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1 smalleggplant (about 1 pound)see savings
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3/4 poundfresh mozzarellasee savings
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1-1/2 poundsthinly sliced chicken cutletssee savings
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1/3 cupsun-dried tomatoes packed in oil (about 8), drainedsee savings
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2/3 cuplight mayonnaisesee savings
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1 jar(12 ounces) roasted pepperssee savings
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2French breads (about 3/4 pound each)see savings
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10 largefresh basil leaves, washed and patted drysee savings
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Directions
1.
Combine vinaigrette and garlic; let sit for 15 minutes. Cut eggplant into 10 slices, each about 1/4-inch thick. Place in resealable bag; add 2 tablespoons of the vinaigrette. Set aside. Cut mozzarella into 10 slices, each about 1/4-inch thick. Top with 1/4 cup of the vinaigrette, and toss gently. Set aside. Brush chicken with remaining vinaigrette; cover and refrigerate for at least 1 hour.
2.
Finely chop tomatoes; stir into mayonnaise. Cover; refrigerate at least 1 hour. Cut drained peppers into strips; set aside.
3.
To serve: Heat panini maker according to manufacturer's instructions. Cook chicken and eggplant 5 minutes per batch. Wipe panini maker clean with paper towels.
4.
Assemble panini: Trim 1 inch off ends of each baguette and cut each in half lengthwise. Spread each baguette with 6 tablespoons mayonnaise. Restack and slice each into 5 pieces (for a total of 10 pieces). Divide chicken, eggplant, basil, peppers and mozzarella evenly among the 10 panini, trimming chicken as needed. Gently press sandwiches to compress slightly.
5.
Cook panini 5 minutes per batch until grill marks form and cheese melts.
Note
If you don't have a panini maker, coat chicken and eggplant with nonstick spray; broil 5 minutes each, turning once. Assemble panini. Heat a large nonstick skillet coated with nonstick spray over medium-high heat. Add panini; top with heavy pot and weigh down with heavy cans. Cook 4 minutes until cheese melts.
Nutrition information
Per serving: Calories 440, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 72 mg, Sodium 813 mg, Carbohydrate 40 g, Fiber 3 g, Protein 28 g.
Percent Daily Values are based on a 2,000 calorie diet
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