Recipe Image

Chicken Salad Panini Sandwiches

  • 20 m
  • 25 m
Diabetic Living Magazine
“You don't need a panini press to enjoy these easy chicken salad panini sandwiches.”


    • ¼ cup light mayonnaise
    • 1 tablespoon balsamic vinegar
    • 2 cloves garlic, minced
    • 1½ cups cooked chicken breast, chopped
    • ⅓ cup fennel, finely chopped
    • 8 slices very thinly sliced whole wheat bread
    • ¾ cup arugula or spinach leaves
    • ¾ cup bottled roasted red peppers, drained and cut into thin strips
    • 4 slices reduced-fat provolone cheese (3 ounces total)
    • 1 Olive oil or nonstick cooking spray


  • 1 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.
  • 2 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.
  • 3 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.)
  • 4 Cut sandwiches in half and serve warm.
ALL RIGHTS RESERVED © 2019 Printed From 11/14/2019