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)
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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.
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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.
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