Mediterranean Diet For Dummies
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Different styles of sandwiches are popular in many countries, especially on the Mediterranean coast, as a quick, casual food. Pairing bread with a variety of meats, cheeses, and vegetables makes using foods you have on hand (and cleaning up those leftovers) easy.

If you have a panini press or a tabletop grill, simply cook each sandwich in the press with the top closed for about 5 minutes. To save time, you can cook your chicken on the same press or grill as well.

[Credit: ©, 2007]
Credit: ©, 2007

Grilled Chicken and Roasted Pepper Panini

Prep time: 30 minutes, plus marinating time

Cook time: 40 minutes

Yield: 4 servings

1 pound chicken breast

1/4 cup balsamic vinegar

1/2 teaspoon rosemary, minced

1 clove plus 1 clove garlic, minced

1 teaspoon sugar

1/4 teaspoon red pepper flakes

1 tablespoon olive oil

Eight 1/2-inch slices French or sourdough bread

2 tablespoons mayonnaise

Eight 1/2-ounce slices fresh mozzarella or fontina cheese

1/2 cup roasted red bell peppers, jarred or fresh

8 leaves basil

  1. In a bowl, top the chicken with the balsamic vinegar, rosemary, half of the garlic, the sugar, red pepper flakes, and 1 tablespoon of the olive oil.

    Toss to coat. Marinate in the refrigerator for 30 minutes to 2 hours.

  2. Preheat the oven to 350 degrees.

    Bake the chicken for 20 minutes or until no longer pink on the inside.

  3. Allow the chicken to rest for 5 minutes and then slice into 1/2-inch slices.

    Combine the mayonnaise and remaining garlic in a bowl and spread 1/2 tablespoon of the mixture on the unoiled side of 4 slices of bread.

  4. On top of the mayonnaise, layer 1 slice of the cheese, 2 tablespoons of the roasted peppers, 2 basil leaves, a quarter of the chicken breast slices, and another slice of cheese.

    Top each sandwich with another piece of bread (oiled side showing).

  5. Heat a grill pan over medium-high heat.

    Place one or two sandwiches in the pan and top with something heavy (such as a tea kettle filled with water) for 5 minutes on each side. Repeat with remaining sandwiches and serve.

Per serving: Calories 438 (From Fat 122); Fat 14g (Saturated 5g); Cholesterol 67mg; Sodium 970mg; Carbohydrate 45g (Dietary Fiber 2g); Protein 32g.

About This Article

This article is from the book:

About the book author:

Rachel Berman, RD, a nationally recognized nutrition expert, has helped thousands of clients lose weight and improve their health. As a contributor to numerous publications, and through appearances on various local and national radio and television health segments, she regularly shares her core philosophy of balance and moderation and her passion about helping others develop a healthier relationship with food.

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