Chicken & Veggie Panini
From: Family CircleThese 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: 25 mins
Total: 1 hr 40 mins
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Ingredients
1/2 cup prepared vinaigrette
1 clove garlic, minced
1 small eggplant (about 1 pound)
3/4 pound fresh mozzarella
1-1/2 pounds thinly sliced chicken cutlets
1/3 cup sun-dried tomatoes packed in oil (about 8), drained
2/3 cup light mayonnaise
1 jar (12 ounces) roasted peppers
2 French breads (about 3/4 pound each)
10 large fresh basil leaves, washed and patted dry
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.
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 Facts
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
Percent Daily Values are based on a 2,000 calorie diet
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