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Chicken Salad Panini

(11)
  4 reviews
  • 30 min prep time
  • 30 min total time
  • 8 ingredients
  • 4 servings
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Just unroll a refrigerated pizza crust, brush it with oil and herbs, and you're ready to build and grill a super salad sandwich!

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)

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
500
Calories from Fat
200
% Daily Value
Total Fat
22g
33%
Saturated Fat
8g
39%
Trans Fat
0g
0%
Cholesterol
60mg
19%
Sodium
1210mg
50%
Total Carbohydrate
51g
17%
Dietary Fiber
0g
0%
Sugars
8g
8%
Protein
25g
25%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
25%
25%
Iron
20%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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