Prep 4 mins
Cook 4 mins
Great use for left over chicken. Cucumber yogurt sauce makes this panini special.
- 1 skinless chicken breast half, cooked and sliced thinly (I use left over Grilled Greek Chicken Breasts)
- 1⁄2-1 tomatoes, sliced
- 1⁄4 cup feta cheese
- kalamata olive, sliced
- 1⁄2 teaspoon olive oil
- 2 slices naan bread (or can use pita bread)
- tzatziki (I use Tzatziki or can use store bought cucumber yogurt sauce)
- Brush one side of of each slice of bread with olive oil. On opposite side of one piece layer chicken, tomatoes, feta, and olives if using. Top with other piece of bread leaving the oiled side on the outside.
- Place on panini press (or George Foreman or skillet) and cook until crispy on the outside and warm on the inside. Cut into six to eight wedges.
- Serve with tzatziki sauce.
Used leftover chicken too and some wonderful naan from the world market. This is a tasty next-day lunch from grilled leftovers. Made for ZWT6 Family Pick but I'll make it again and again this summer. Looney Spoons!
I made this for a lighter late-night dinner. I used "Recipe 28150" for the chicken and "Recipe 91463" for the tzatziki. Once the chicken was cooked, I cut it up and stirred it together with slices of olive and grape tomato (the only ones with flavor at this time of year) and feta cheese. I put this as a filling into tortillas (as with quesadillas) and baked them, and served the tz sauce on the side...so it was a gyrodilla! I'm not sure (even with pre-cooked chx) that I could have done it in 8 minutes, but it was easy, tasty, and healthy.
Very nice lunch, indeed. I sprinkled some Greek seasoning on the chicken per Mischka's recommendation and I am glad I did. I made my own Tzatziki this morning. . .the sandwich would not be the same without it. The only complaint was that I used whole wheat pita bread and it fell apart, turning into a fork and knife sandwich. Made for MAKE MY RECIPE.