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Chicken Salad Panini

Just unroll a refrigerated pizza crust, brush it with oil and herbs, and you're ready to build and grill a super salad sandwich!

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  • prep time 30 min
  • total time 30 min
  • ingredients 8
  • servings 4
 

Ingredients

1
can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1
teaspoon olive oil
1/2
teaspoon Italian seasoning
1
package (6 oz) refrigerated cooked Italian-style chicken breast strips, finely chopped
2
tablespoons finely chopped green onions (2 medium)
3
tablespoons mayonnaise or salad dressing
1
large tomato, thinly sliced
4
slices (about 1 oz each) Jarlsberg cheese (from deli)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Grease large cookie sheet with shortening or cooking spray. Unroll dough onto cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Brush oil over dough. Sprinkle evenly with Italian seasoning.
  • 2 Bake 10 to 13 minutes or until edges are golden brown. Meanwhile, in medium bowl, mix chicken, onions and mayonnaise.
  • 3 Cut baked crust in half crosswise. Spread chicken mixture on 1 half. Top with tomato and cheese, cutting to fit if necessary. Cover with remaining half of baked crust, seasoning side down. Cut into 4 sandwiches.
  • 4 Heat 12-inch skillet over medium-low heat. Place 2 sandwiches in skillet; cook about 2 minutes, pressing down with pancake turner, until bottom crust is deep golden brown. Turn sandwiches; cook about 2 minutes, pressing again with turner, until cheese is melted. Repeat with remaining 2 sandwiches.
  • 1 Heat oven to 400°F. Grease large cookie sheet with shortening or cooking spray. Unroll dough onto cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Brush oil over dough. Sprinkle evenly with Italian seasoning.
  • 2 Bake 10 to 13 minutes or until edges are golden brown. Meanwhile, in medium bowl, mix chicken, onions and mayonnaise.
  • 3 Cut baked crust in half crosswise. Spread chicken mixture on 1 half. Top with tomato and cheese, cutting to fit if necessary. Cover with remaining half of baked crust, seasoning side down. Cut into 4 sandwiches.
  • 4 Heat 12-inch skillet over medium-low heat. Place 2 sandwiches in skillet; cook about 2 minutes, pressing down with pancake turner, until bottom crust is deep golden brown. Turn sandwiches; cook about 2 minutes, pressing again with turner, until cheese is melted. Repeat with remaining 2 sandwiches.

EXPERT TIPS

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Expert Tips

Though a skillet works fine for finishing these sandwiches, an electric contact grill--one that has two surfaces and closes--is ideal for the job. The times may differ, so watch the panini closely.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
500
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
60mg
60%;
Sodium
1210mg
1210%;
Total Carbohydrate
51g
51%
(Dietary Fiber
0g
0%
  Sugars
8g
8%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
6%;
Calcium
25%;
Iron
20%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.