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

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

1 sandwich
285 calories; protein 24.8g; carbohydrates 19.1g; dietary fiber 3g; sugars 3.4g; fat 12g; saturated fat 4g; cholesterol 61.6mg; vitamin a iu 250.7IU; vitamin c 78.4mg; folate 9.9mcg; calcium 222.9mg; iron 1.9mg; magnesium 25mg; potassium 285.9mg; sodium 480.1mg.

1 vegetable, 1 starch, 3 lean protein, 1 fat