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Chicken and Mushroom Panini

Chicken and Mushroom Panini
Photo: Randy Mayor; Styling: Kellie Gerber Kelley

4 servings (serving size: 1 sandwich)

Gooey cheese, sun-dried tomatoes, and earthy mushrooms join chicken for a tasty sandwich you can quickly prepare in a grill pan or panini press.


  • Cooking spray
  • 2 cups presliced cremini mushrooms
  • 1 teaspoon minced garlic
  • 1/4 cup canola mayonnaise
  • 2 tablespoons chopped sun-dried tomatoes, packed without oil
  • 1 tablespoon capers
  • 8 (1 1/2-ounce) slices ciabatta or sourdough bread
  • 8 ounces chopped skinless, boneless rotisserie chicken breast
  • 4 (1-ounce) slices reduced-fat provolone cheese

Nutrition Information

  • calories 474
  • fat 15.5 g
  • satfat 4.1 g
  • monofat 7.6 g
  • polyfat 2.6 g
  • protein 33.7 g
  • carbohydrate 49.9 g
  • fiber 2.2 g
  • cholesterol 63 mg
  • iron 3.7 mg
  • sodium 974 mg
  • calcium 57 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and garlic to pan; sauté 3 minutes or until mushrooms are tender. Remove from heat; set aside.

  2. Combine mayonnaise, tomatoes, and capers in a mini food processor; pulse until well combined. Spread 1 tablespoon mayonnaise mixture over each of 4 bread slices; top each with 1/4 cup mushroom mixture, 2 ounces chicken, 1 cheese slice, and 1 bread slice.

  3. Heat a large grill pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten sandwiches. Cook 2 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).