Recipe Swap Sunday: Grilled Chicken Paninis

Our kitchen is being ripped up this week. We’re not doing major renovations, just new floors and backsplash tiles, but even “small” job means I’ll be without the hub of our home for at least a week. I’ve spent this weekend listing meals I can make without using a microwave, stove, oven, freezer or fridge. This is a favorite that made the cut.

It doesn’t use any of those appliances, just a panini grill which can be plugged in the dining room. Alos, it’s relatively quick, easy and mess-free. All good since I’ll have to do dishes in the bathroom.

If you don’t have a panini grill, GET ONE.

Just kidding. 😀 I LOVE our panini grill and use it quite frequently. However, if you don’t have one and don’t want to get one, you can also use a quesadilla maker a stove top grill pan with press. If you don’t have a panini grill, a quesadilla maker OR a grill pan — Obviously I adore kitchen gadgets and collect them as if I were William Sonoma himself. Actually, I think those are two guys: William and Sonoma … I’m not sure. I do know that William Sonoma (the store) owns Pottery Barn, which has absolutely nothing to do with this recipe. I should probably end this ridiculous tangent here.

If you don’t have any of the fancy gadgets I collect, just cook this the same way you normally would a grilled cheese sandwich.

Grilled Chicken Paninis

2 c. pre-cooked chicken, shredded or cut into small strips
1 packet Knorr’s Pesto Sauce mix
2 T olive oil
1 tomato, sliced
4 slices provolone cheese
8 slices bread (Use your favorite kind; I prefer potato bread for this recipe.)
4 T butter

In a large bowl combine olive oil and pesto mix; add chicken and stir until coated well. Place a pat of butter (½ T) on your Panini grill. Top with 1 slice of bread, about ½ c chicken, a slice of tomato, a slice of cheese, another piece of bread and another pat of butter. Do this for each sandwich. Grill until golden and the cheese is melted.

Serves 4.

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