This recipe was one that I had eyeballed right away in a magazine as a must-try. It took me a while to finally cook it, and an even longer while to write about it! (oops) I’m still trying to figure out if I’m going to blog every dish that I cook, or just the ones that my husband and I both enjoy. Thus…I’m working on it.
I made these sandwiches on a busy Tuesday night. They did take a little longer than your typical panini, but I feel that these were well worth it. I did make some adaptations to the recipe, based on what I had on hand.
Rosemary-Chicken Paninis with Spinach & Sundried Tomatoes – adapted from Cooking Light
- 1 tbsp olive oil
- 8 slices of rosemary-olive bread
- 1 lb thin-sliced chicken breast
- 1/4 cup chopped sundried tomatoes
- 1/8 tsp crushed redpepper
- 4 garlic cloves, thinly sliced
- 6 oz fresh baby spinach
- salt & pepper, to taste
- cooking spray
- 4 oz fresh mozzarella cheese
- Heat a large nonstick skillet over medium-high heat. Add olive oil. To pan, add tomatoes, red pepper, and garlic; saute until garlic begins to brown. Add spinach and cook until the spinach wilts. Add salt & pepper, and set aside.
- Heat your panini press (or a grill pan) and coat with cooking spray.
- In the same skillet that you cooked the spinach mixture, cook the chicken, roughly 3-5 minutes on each side, until done.
- Top 4 slices of bread with some cheese, chicken, 1/4 of the spinach mixture, and a bit more cheese, followed by the remaining bread slices.
- Cook in pan or on press until the bread is nice and crunchy.