1/2 Photos of Mediterranean Chicken Panini
C. Taylor's Note:
This was a bit of a strange combination that turned out just amazing!! The flavors are strong and vibrant, complimenting the chicken nicely. You could probably use left over or rotisserie chicken to speed things up, although I cooked up some breasts for this sandwich. For the chorizo, you want to use the kind that you get at the deli and has already been cooked and cured, not the raw stuff. The amounts are really just estimates, since it'll vary depending on the size of your bread. For grilling the bread, use a panini press, a Foreman grill, or even just a pan to toast the bread. I recommend the bread have a strong enough texture, like a ciabbata, saloio, or my favorite is the Tuscan pane from Trader Joes.
My Private Note
Units: US | Metric
- 1Heat your panini press or pan to med. high - high. Brush one side of each piece of bread with olive oil. Cut the chicken into thin strips.
- 2Place bread, olive oil side down. Place a layer of provolone, then spread a thin layer of olive tapenade. Add a layer of chicken, a layer of tomato slices and then a layer of the chorizo. Top with another piece of bread, olive oil side out. Repeat for additional sandwiches.
- 3Place sandwich on pan or press, cooking till both sides are golden brown (with a pan, you'll need to flip the sandwich). Cut in half and serve immediately.
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Nutritional Facts for Mediterranean Chicken Panini
Serving Size: 1 (251 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 492.5
- Calories from Fat 193
- Total Fat 21.5 g
- Saturated Fat 9.6 g
- Cholesterol 110.5 mg
- Sodium 1015.2 mg
- Total Carbohydrate 27.6 g
- Dietary Fiber 1.5 g
- Sugars 3.1 g
- Protein 44.4 g
The following items or measurements are not included: