Chicken and Mushroom Panini

<p>Chicken and Mushroom Panini</p>
Photo: Randy Mayor; Styling: Kellie Gerber Kelley

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.


4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional 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


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


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).