An easy recipe for a panini sandwich is Jeff Mauro's Artichoke and Spinach Dip Chicken Panini. This sandwiches a mixture of artichokes, spinach, sour cream, fontina and Parmesan, topped with sliced chicken and roasted red peppers between rye bread. These can be cooked either in a panini press or in a skillet weighed down with a foil-wrapped brick.
Artichoke and Spinach Dip Chicken Panini
This easy recipe yields four panini sandwiches. It was featured on the show "The Kitchen" on the Food Network.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ready In: 20 minutes
- 1 14-ounce jar marinated artichoke hearts, drained and chopped
- 2 cups baby spinach, chopped
- 1 cup sour cream
- 1 cup grated fontina
- 1/4 cup grated Parmesan
- Salt and pepper
- 8 slices rye bread
- 2 grilled boneless, skinless chicken breasts, sliced thin on the bias
- 1 cup roasted red peppers from a jar, sliced
- Olive oil
- Prepare the artichoke and spinach dip
- Prepare the sandwiches
Combine the chopped artichokes and spinach with the sour cream and fontina and Parmesan cheeses. Season with salt and pepper.
Spread the artichoke dip on all slices of bread, topping four of them with one layer of chicken and two layers of peppers. Close each panini with another layer of bread, the spread side facing down.
Brush the exposed sides of the sandwiches with olive oil and place into the skillet, weighed down with a foil-wrapped brick, or a panini press. Cook until the sandwiches are browned and golden on the outside and the cheeses have melted. Turning halfway through, this should take a total of 6 to 10 minutes.