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Chicken Margherita Melt

(1)
  1 reviews
  • 30 min prep time
  • 30 min total time
  • 7 ingredients
  • 4 servings
  • Pinterest
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  • Save
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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

Ingredients

2
cans Pillsbury™ refrigerated crusty French loaf
4
teaspoons Crisco® 100% Extra Virgin Olive Oil
4
tablespoons refrigerated basil pesto
2
cups chopped deli rotisserie chicken (from 2-lb chicken)
2
medium tomatoes, seeded, thinly sliced
8
oz fresh mozzarella cheese, cut into 12 slices
2
cups baby arugula

Steps

  • 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.
  • 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 INFORMATION PER SERVING

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%
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;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2014
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