I was looking for an easy sandwich recipe (because we know I could screw up a PB&J sandwich) and I found this great one on Newsday’s website. We just happen to have a panini maker which was totally collecting dust on the shelf. I had to put it to good use!
I started to get creative.
And by creative, I improvised and used garlic bread instead of the baguette. (Truth: I couldn’t find a baguette anywhere and I love anything with garlic.) I drizzled a touch of Honey Balsamic Dressing for even more flavor.
This panini would be great for lunch or dinner! Check out the recipe below!
Chicken, Mozzarella and Sun-Dried Tomato Panini
Makes 4 servings
1 (8-ounce) baguette, slice horizontally and cut into 4 even lengths
1 tablespoon extra-virgin olive oil
8 ounces fresh mozzarella, cut into very thin slices
¼ cup (4 whole) sun-dried tomatoes packed in oil, drained and chopped
2 cups arugula
2 cups (10 ounces) sliced roasted chicken breast
1. Lightly brush all the cut sides of the bread with olive oil. Onto the 2 bottom halves, layer half the mozzarella, then all the sun-dried tomatoes, arugula and chicken and then the rest of the mozzarella. Close the sandwiches.
2. Lightly spray panini press. Place sandwich and press down.
4. Cook 2 minutes, or until the undersides are well-marked or browned.