CHICKEN SALAD PANINI
Chicken Salad Panini
- Servings: 2 to 4
- 1 can Pillsbury refrigerated Pizza
- 1 teaspoon olive oil
- 1/2 teaspoon Italian seasoning
- 1 (6oz) pkg. refrigerated cooked
- Italian-style chicken breast,
- finely chopped**
- 2 Tablespoons finely chopped green
- 3 Tablespoons Mayo or salad dressing
- 1 large tomato
- 4 slices of Jarlsberg Cheese (deli)
Heat oven to 400*.
Grease large cookie sheet.
Unroll dough onto the cookie sheet.
Starting at the center, press out dough to form 15x10 rectangle.
Brush oil over dough.
Sprinkle evenly with Italian seasoning.
Bake at 400* for 10 to 13 minutes or until edges are golden brown.
Meanwhile, in a medium bowl, combine chicken, onions and Mayo; mix well.
Cut baked crust in half crosswise.
Spread chicken mixture on one half.
Top with tomato and cheese, cutting to fit if necessary.
Cover with remaining half of baked crust, seasoning side down.
Cut into 4 sandwiches.
Heat skillet over medium-low heat.
Place 2 sandwiches in skillet; cook about 2 minutes, pressing down with pancake turner, until bottom of the crust is a golden brown.
Turn sandwiches;cook about 2 minutes longer, again pressing down with the pancake turner, until the cheese is melted.
Repeat with remaining 2 sandwiches.
NOTE: You may cook your own chicken breast..you'll need 2
If you can't find Jarlsberg cheese(sometimes I can't) I use what ever kind I have on hand.