Portobello-Chicken Panini

Photo: vermit

Pampered Chef Recipe. Good.

Yield: 4 servings ( Serving Size: Sandwiches )
Community Recipe from


  • 1 tablespoon(s) basil oil or olive oil
  • 1 tablespoon(s) red wine vinegar
  • 1/2 teaspoon(s) Italian seasoning mix
  • 1/2 teaspoon(s) salt
  • 1 clove(s) garlic, pressed
  • 1/4 teaspoon(s) coarsely ground black pepper
  • 2 large porobello mushroom caps (about 4" in diameter)
  • 2 slice(s) 1/2" thick large white onion
  • 8 slice(s) Italian bread such as Vienna
  • 1 cup(s) grated Provolaone cheese
  • 1 cup(s) shredded roasted chicken
  • 2 plum tomatoes, sliced


  1. 1. In prep bowl, combine oil, vinegar, seasoning mix, salt, garlic and black pepper; whisk until well blended.

  2. 2. Brush both sides of mushroom caps and onion slice with vinaigrette.

  3. 3. Heat a grill pan over medium-high heat 5 minutes.

  4. 4. Place mushrooms and onion onto grid of pan; place grill press on top.

  5. 7. Grill 4-6 minutes, turning once.

  6. 8. Thinly slice mushrooms on the bias.

  7. 9. Cut onion slices in half; set mushrooms and onion aside.

  8. 10. Generously spray one side of each bread slice with vegetable oil.

  9. 11. Arrange four bread slices oil side down; top with half of the cheese.

  10. 12. Arrange chicken, mushrooms, onion and tomatoes over cheese.

  11. 13. Top with remaining cheese and remaining bread slice, oil side up.

  12. 14. Wipe grill pan with paper towel, if necessary. Heat pan over medium-low heat 5 minutes.

  13. 15. Place sandwiches on grid of pan and place grill press over sandwiches.

  14. 16. Grill 2-3 minutes on each side or until grill marks appear.

  15. Serve warm.
November 2013

This recipe is a personal recipe added by vermit and has not been tested or endorsed by MyRecipes.

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