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!

  • 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)
  • 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.
  • 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.
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