Italian Chicken Panini
A quick and easy pressed sandwich that doesn’t skimp on the flavor!
- 1 tbsp (15 mL) olive oil
- 4 chicken breast cutlets (4 oz. /125 g each)
- 4 tsp (20 mL) Garlic Rub, divided
- 4 slices provolone cheese
- 4 tbsp (60 mL) butter, softened
- 8 slices thick-cut bread (like Texas toast)
- 1 cup (250 mL) marinara sauce, divided
- 1 cup (250 mL) baby spinach, divided
- Heat the oil in a large skillet or grill pan over medium heat for 2–3 minutes. Season the chicken with 2 tsp (10 mL) of the rub. Cook until lightly browned, 2–3 minutes per side, or until the chicken reaches 165°F (74°C). Add one slice of cheese to each cutlet, remove the chicken from the pan; set aside to let the cheese melt.
- Combine the butter with 2 tsp (10 mL) of the rub in a small bowl. Spread the butter mixture on one side of each slice of bread.
- Flip the bread slices over and spread 1 tbsp (15 mL) of marinara sauce over each. Top 4 slices of bread with cooked chicken and ¼ cup (60 mL) of spinach; top with the remaining bread, butter side up, to form a sandwich.
- Using the same skillet or pan over medium heat, add the sandwiches and top with a grill press or a heavy bottomed pan. Cook until well-browned, about 3 minutes per side.
- Slice the sandwiches in half and serve with the remaining marinara sauce.
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 610, Total Fat 28 g, Saturated Fat 15 g, Cholesterol 115 mg, Sodium 1070 mg, Carbohydrate 50 g, Fiber 0 g, Sugars 10 g (includes 0 g added sugar), Protein 41 g
Veggie Action: For a peppery flavor, add some arugula. You can also sauté peppers and onions for even more flavor.
Dip Tip: Try ranch instead of marinara for dipping. It’s delicious.
Bread Options: You can use whatever thick-cut, hearty bread