Chicken and Mushroom Panini

Photo: Randy Mayor; Styling: Kellie Gerber Kelley

Gooey cheese, sun-dried tomatoes, and earthy mushrooms join chicken for a tasty sandwich you can quickly prepare in a grill pan or panini press.

Yield: 4 servings (serving size: 1 sandwich)

Ingredients

• Cooking spray
• 2  cups  presliced cremini mushrooms
• 1  teaspoon  minced garlic
• 1/4  cup  canola mayonnaise
• 2  tablespoons  chopped sun-dried tomatoes, packed without oil
• 1  tablespoon  capers
• 8  (1 1/2-ounce) slices ciabatta or sourdough bread
• 8  ounces  chopped skinless, boneless rotisserie chicken breast
• 4  (1-ounce) slices reduced-fat provolone cheese

Preparation

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and garlic to pan; sauté 3 minutes or until mushrooms are tender. Remove from heat; set aside.

2. Combine mayonnaise, tomatoes, and capers in a mini food processor; pulse until well combined. Spread 1 tablespoon mayonnaise mixture over each of 4 bread slices; top each with 1/4 cup mushroom mixture, 2 ounces chicken, 1 cheese slice, and 1 bread slice.

3. Heat a large grill pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten sandwiches. Cook 2 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).

Nutritional Information

Calories:

474

Fat:

15.5g (sat 4.1g,mono 7.6g,poly 2.6g)

Protein:

33.7g

Carbohydrate:

49.9g

Fiber:

2.2g

Cholesterol:

63mg

Iron:

3.7mg

Sodium:

974mg

Calcium:

57mg

Ivy Manning, Cooking Light