Chicken Florentine Panini
Follow these instructions or use a panini press to make this flat, warm sandwich. If you don't have a cast iron skillet or press, cover the pan with foil as called for in the directions, bake, then use your hands to close and flatten the sandwich after it is heated.
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- Calories: 417
- Fat: 17.9g
- Saturated fat: 3.7g
- Protein: 15.3g
- Carbohydrate: 42.1g
- Cholesterol: 46mg
- Iron: 3.6mg
- Sodium: 876mg
- Calories from fat: 17%
- Fiber: 3.8g
- Calcium: 144mg
- 1 tablespoon olive oil, divided
- Cooking spray
- 3 garlic cloves, thinly sliced
- 2 cups fresh baby spinach
- 1 (12-ounce) round rosemary and onion focaccia
- 1/2 cup bottled roasted red bell peppers, drained and thinly sliced
- 2 cups chopped cooked chicken breast (about 10 ounces)
- 3 (1-ounce) slices light provolone cheese
- 2 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Preheat oven to 350°.
- Heat 1/2 teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat. Add garlic; sauté 2 minutes. Stir in spinach; cook 4 minutes or until spinach wilts and liquid is absorbed.
- Cut focaccia in half horizontally using a serrated knife; place bottom layer, cut side up, in a 12-inch ovenproof skillet. Arrange spinach mixture, bell pepper, chicken, and cheese evenly over bottom half of focaccia.
- Combine remaining 2 1/2 teaspoons olive oil, vinegar, salt, and pepper in a small bowl; stir well with a whisk. Drizzle oil mixture evenly over cut side of focaccia top. Cover sandwich with top half of focaccia. Cover pan with foil.
- Place a 10-inch cast iron skillet on top of foil; wrap handle of pan with foil. Bake at 350° for 15 minutes or until cheese melts. Cut sandwich into 6 wedges.
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