Honey Mustard Chicken Panini
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thin chicken breast cutlets (4-5 pieces)
dijon or spicy brown mustard
loaf of italian bread (i use whole wheat)
fresh mozzarella cheese
tomatoes, sliced thin
olive oil, extra virgin
In a large freezer bag, combine chicken breasts, Italian dressing and dijon or brown mustard. Let marinate in fridge for 30 minutes to a hour.
Grill chicken over low heat about 4-5 minutes on each side, or until there are grill marks and chicken is white in the center.
While chicken is grilling, slice the Italian bread into two long pieces. Spread honey mustard liberally over each side.
Once chicken is cooked, begin assembling the sandwiches. Layer sliced mozzarella, then chicken breasts, then tomatoes and lettuce.
Place top of the bread on the sandwich and brush olive oil over the outside, both top and bottom.
Put sandwich on the grill and cover with aluminum foil. Place a large baking pan pan or skillet over the foil and press down to create the flat panini.
Once grill marks begin to appear, about 5-6 minutes, gently flip the sandwich over. Place the foil and pan/skillet over the top and grill for another 5-6 minutes.
Once the bread starts to become crispy and the cheese is melted, remove sandwich from grill and let cool for about 5 minutes.
Cut sandwich into thick slices (about 6-8 per loaf). Serve with your favorite salad.
Last Updated: Fri, May 11, 2012