Honey Mustard Chicken Panini
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|1 pkg||thin chicken breast cutlets (4-5 pieces)|
|1 c||italian dressing|
|2 Tbsp||dijon or spicy brown mustard|
|1||loaf of italian bread (i use whole wheat)|
|1/2 c||honey mustard|
|8 slice||fresh mozzarella cheese|
|2 c||spring lettuce mix|
|2 large||tomatoes, sliced thin|
|1/4 c||olive oil, extra virgin|
MAPLE SHADE, NJ (pop. 79,247)
Member Since Mar 2011
When one of the local cafes discontinued my favorite sandwich, I decided to make my own version at home. This is perfect for those hot summer nights. We cook everything on the grill and serve it with a big salad on the side. Yummy and healthy too!
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.