Post by chief_cook2 on May 18, 2007 15:15:19 GMT -6
CHICKEN & VEGGIE PANINI
These are compressed or smashed style sandwiches.
1/2 cup prepared vinaigrette 1 clove garlic, minced 1 small eggplant 3/4 pound fresh mozzarella cheese 1 1/2 pounds thinly sliced chicken cutlets 1/3 cup sun dried tomatoes packed in oil, drained 2/3 cup light mayonnaise 12 oz jar roasted peppers 2 French breads 10 large basil leaves
Combine vinaigrette and garlic, let sit 15 min. Cut eggplant into 10 slices. Place in resealable bag, add 2 tbs vinaigrette. Set aside. Cut mozzarella into 10 slices. Top with 1/4 cup vinaigrette and toss, set aside. Brush chicken with remaining vinaigrette, cover and refrigerate 1 hour. Finely chop tomatoes, stir into mayonnaise. Cover refrigerate 1 hour. Cut drained peppers into strips, set aside. Coat chicken and eggplant with nonstick spray, broil 5 min. each, turning once.
ASSEMBLE PANINI---Trim 1 inch off ends of each bread and cut each in half lengthwise.Spread each bread with 6 tbs mayonnaise. Restack and slice each into 5 pieces. Divide chicken, eggplant, basil, peppers and mozzarella among the 10 panini. Heat a skillet coated with nonstick spray. Add panini, top with heavy pot and weigh down with heavy cans. Cook 4 min. or until cheese melts. MAKES 10 PANINI SANDWICHES.*
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