You don't need a panini press to enjoy these easy chicken salad panini sandwiches. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a medium bowl combine mayonnaise, vinegar and garlic. Add chicken and fennel and stir until well combined. Spoon chicken mixture evenly atop 4 of the bread slices, spreading to an even layer atop the bread. Top with arugula, pepper strips and cheese. Top with remaining bread slices.

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  • Lightly coat an unheated panini griddle, covered indoor electric grill or large nonstick skillet with nonstick cooking spray. Preheat over medium heat or according to manufacturer's directions.

  • Place assembled sandwiches on griddle, grill or skillet, adding in batches if necessary. If using griddle or grill, close lid and grill for 2 to 3 minutes or until bread is toasted. (If using skillet, place a heavy saucepan or skillet on top of sandwiches. Cook for 1 to 2 minutes or until bottoms are toasted. Carefully remove saucepan or top skillet (it may be hot). Turn sandwiches; top again with the saucepan or skillet. Cook for 1 to 2 minutes more or until bread is toasted.)

  • Cut sandwiches in half and serve warm.

Nutrition Facts

285 calories; 12 g total fat; 62 mg cholesterol; 480 mg sodium. 19.1 g carbohydrates; 24.8 g protein; Full Nutrition