You don't need a panini press to enjoy these easy chicken salad panini sandwiches.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; protein 24.8g 50% DV; carbohydrates 19.1g 6% DV; exchange other carbs 1.5; dietary fiber 3g 12% DV; sugars 3.4g; fat 12g 18% DV; saturated fat 4g 20% DV; cholesterol 61.6mg 21% DV; vitamin a iu 250.7IU 5% DV; vitamin c 78.4mg 131% DV; folate 9.9mcg 3% DV; calcium 222.9mg 22% DV; iron 1.9mg 11% DV; magnesium 25mg 9% DV; potassium 285.9mg 8% DV; sodium 480.1mg 19% DV.