Chicken Avocado Panini
Creamy avocado, melted mozzarella, fresh spinach and sliced garden tomatoes perfectly complement the grilled chicken breast in this delicious panini.
Ingredients
Method
- Heat panini press according to manufacturer instructions.
- Spread one teaspoon of Dijon mustard onto each bread slice.
- Top 2 slices of bread with one-half each of the chicken, avocado, tomato, baby spinach, and shredded mozzarella. Add remaining bread to top to form a sandwich.
- Brush the paninis on both sides with the olive oil and grill until the bread is golden-brown on all sides and the cheese is melted, 6-8 minutes or according to manufacturer’s instructions.
- Remove sandwiches from press, cut in half, serve with fries and/or choice of side dishes and enjoy!
Nutrition
Notes
To save time, you could substitute rotisserie chicken breast or off-the-bone chicken breast from the deli counter.
To add a little extra kick, arugula or baby power greens would be a nice alternative to the baby spinach.
If you have one, a panini press is the best tool for preparing this recipe. However, a grill pan (or even a large skillet) can also be used. Use a clean heavy cast iron skillet or a spatula to press down on the roll while toasting for best results.
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