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Chicken and Mushroom Panini

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“Super-Fast from Cooking Light Magazine, November 2009 edition.These were a lot of fun to make because we had a lot of help and we couldn't wait to eat these delicious sandwiches.:)”
READY IN:
20mins
YIELD:
4 Sandwiches
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray.
  2. Add mushrooms and garlic to pan, sauté 3 minutes or until mushrooms are tender; remove from heat and set aside.
  3. Combine mayonnaise (with crushed red pepper flakes), tomatoes, and capers in a mini food processor; pulse until well combined.
  4. Spread 1 T mayonnaise mixture over each of 4 bread slices; top each with 1/4 cup mushroom mixture, 2 oz chicken, 1 cheese slice and 1 bread slice.
  5. Heat a large grill pan over medium heat.
  6. Coat pan with cooking spray.
  7. Add sandwiches to pan; place a cast-iron skillet or other heavy skillet on top of sandwiches, press gently to flatten sandwiches.
  8. Cook 2 minutes on each side or until bread is toasted (leave cast-iron skillet on top of sandwiches while they cook.).
  9. E N J O Y!

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