Italian Chicken Sandwich

Debbwl's Note:

Toasted chicken and cheese sandwich flavored by a blend of Italian garnish.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• 2⁄3; cup rotisserie-cooked chicken , shredded (not cold)
• 2⁄3; cup mozzarella cheese , shredded
• 3 tablespoons olives , sliced
• 3 tablespoons sun-dried tomatoes , chopped
• 3 tablespoons pepperoncini peppers , sliced
• 3 tablespoons roasted red peppers , chopped
• ¼ cup parmesan cheese , shredded
• 4 slices sourdough bread

Directions:

1. Stir together chicken, mozzarella, olives, sun dried tomatoes, pepperoncini, and roasted red peppers.
2. Spray a large nonstick skillet with cooking spray (such as Pam) and place over medium-high heat. Divide Parmesan into 4 small piles (about 1 tablespoon each) spreading slightly. Top with 4 slices of bread.
3. Pile chicken mixture onto half the bread and cook for a minute or two until cheese is crusty. Close sandwiches and reduce heat ot medium. Cook for a minute or to two on each side or until bread is golden and filling is warm.

Reviews

[CaliforniaJan]

I loved this with a few modifications...I used my panini maker to cook two boneless and skinless chicken breasts, which I had pounded to a universal thickness and seasoned with salt and pepper and Italian seasoning.

Next I assembled the sandwiches using fresh mozzarella slices rather than the shredded, so this eliminated the problem of falling ingredients. Otherwise, I used everything as listed and cooked the assembled sandwiches in the panini maker. Once cooked I added a few fresh basil leaves.

Made for photo tag, thanks for posting.

[Vicki in CT]

This was a nice sandwich. My only complaint is that the ingedients tend to spill out when the sandwich is flipped. I particularly enjoyed the pepperoncini here. I used ciabatta bread.