Roast Chicken and Spinach PaniniAngie McGowan
Paninis are definitely my husband’s favorite sandwich. My son and I love them too. They are easy to make, extremely versatile, and always delicious. My husband had got me a panini press a while back, and it makes making paninis a breeze. Although you don’t have to have an actual panini press to make them. See the link at the bottom of this recipe to Panini Kathy’s site where she has lots of ideas on how to make paninis without a specialized press.
For these paninis, I bought some roast chicken at my grocer’s deli. Then when I got home from the grocery store, I just assembled my sandwiches and grilled them in my panini press, so simple and delicious. Then I served them with a simple creamy asparagus soup (recipe coming soon!)
Roast Chicken and Spinach Panini
Ingredients (per panini)
1 ciabatta roll, or other sturdy bread
baby spinach leaves
thickly sliced roast chicken (pre-cooked from the deli counter)
2 slices mozzarella cheese
salt and pepper
Cut ciabatta roll in half. Brush the top and bottom of the roll with a little olive oil. Spread each inside of the roll with a little basil pesto. Add cheese first, then chicken, tomato, salt and pepper, onion, spinach and the other slice of cheese. Add the top of the roll.
Grill sandwich in panini press until browned. Serve with soup or a simple salad.
If you don’t have a panini press, see this post at Panini Happy for alternative ways of cooking a panini without a panini press.