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Chicken Margherita Melt

Prep 30 min
Total 30 min
Ingredients 7
Servings 4

You're on your way to a classic trio of basil, tomatoes and mozzarella grilled with chicken and crusty French loaf. MORE+ LESS-

By Pillsbury Kitchens

August 3, 2014

Bake-Off® Contest 47, 2014

Jennifer Smith

Mound, Minnesota

Ingredients

cans Pillsbury™ refrigerated crusty French loaf

teaspoons Crisco® 100% Extra Virgin Olive Oil

tablespoons refrigerated basil pesto

cups chopped deli rotisserie chicken (from 2-lb chicken)

medium tomatoes, seeded, thinly sliced

oz fresh mozzarella cheese, cut into 12 slices

cups baby arugula

Steps

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1

Remove dough from cans; cut each loaf in half crosswise. Let dough stand at room temperature 10 minutes to soften. Heat panini maker or contact grill 5 minutes.
2

Lightly sprinkle work surface with Pillsbury BEST® All Purpose Flour. On work surface, roll or press each piece of dough into 7x6-inch rectangle. Brush top side of each rectangle with 1 teaspoon of the oil. Place 1 piece oil side down on panini maker, stretching dough to fit. Close panini maker. Cook 1 to 2 minutes or until light golden brown. Repeat with remaining rectangles.
3

Place rectangles, oil sides down, on clean work surface. Spread 1 tablespoon pesto over top of each rectangle. Top one lengthwise half of each rectangle with 1/2 cup chicken, 2 tomato slices and 3 slices cheese. Sprinkle with pinch of pepper. Fold in half to form sandwich.
4

Place 1 to 2 sandwiches on panini maker; close panini maker. Cook 3 to 4 minutes or until golden brown and cheese is melted.
5

To serve, unfold each sandwich. Layer 1/2 cup arugula over filling; close sandwich. Serve warm.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 820
Calories from Fat: 330

% Daily Value

Total Fat: 36g; 56%
Saturated Fat 13g 63% Trans Fat 1/2g
Cholesterol: 115mg; 38%
Sodium: 1390mg; 58%
Potassium: 420mg; 12%
Total Carbohydrate: 77g; 26%
Dietary Fiber 1g 5% Sugars 8g
Protein: 46g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 8%; 8%
Calcium: 40%; 40%
Iron: 35%; 35%

Exchanges:

5 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 Fat;