You're on your way to a classic trio of basil, tomatoes and mozzarella grilled with chicken and crusty French loaf.
Bake-Off® Contest 47, 2014
Jennifer Smith
Mound, Minnesota
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2
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cans Pillsbury™ refrigerated crusty French loaf
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4
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teaspoons Crisco® 100% Extra Virgin Olive Oil
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4
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tablespoons refrigerated basil pesto
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2
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cups chopped deli rotisserie chicken (from 2-lb chicken)
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2
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medium tomatoes, seeded, thinly sliced
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8
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oz fresh mozzarella cheese, cut into 12 slices
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2
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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.
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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.
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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.
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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.
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5
To serve, unfold each sandwich. Layer 1/2 cup arugula over filling; close sandwich. Serve warm.
-
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.
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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.
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5
To serve, unfold each sandwich. Layer 1/2 cup arugula over filling; close sandwich. Serve warm.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 820
- Calories from Fat
- 330
% Daily Value
- Total Fat
- 36g
- 56%
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- Saturated Fat
- 13g
- 63%
- Trans Fat
- 1/2g
- Cholesterol
- 115mg
- 38%
- Sodium
- 1390mg
- 58%
- Total Carbohydrate
- 77g
- 26%
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- Dietary Fiber
- 1g
- 5%
- Sugars
- 8g
- Protein
- 46g
- 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;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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