|
2 tsp |
extra-virgin olive oil |
10 ml |
|
1 |
medium red onion, thinly sliced |
1 |
|
3 tbsp |
reduced-sodium chicken broth or water |
45 ml |
|
2 |
large garlic cloves, minced |
2 |
|
1/2 cup |
jarred roasted red peppers,
drained and cut into thin strips |
120ml |
|
1/2 tsp |
dried oregano |
2.5 ml |
|
1/2 tsp |
kosher salt |
2.5 ml |
|
1/4 tsp |
ground black pepper |
1.5ml |
|
|
nonstick cooking spray |
|
|
8 |
thin slices Italian or peasant bread |
8 |
|
1-1/2 cups |
shredded part-skim mozzarella, divided |
360 ml |
|
12 oz |
cooked chicken breast halves, thinly sliced |
336g |
Directions:
- Warm the oil in a large heavy (cast iron is great) skillet over medium-high heat. Add the onion and broth or water and cook, stirring occasionally, until softened, about 8 minutes. Stir in the garlic, roasted peppers, oregano, salt and black pepper and cook for 1 minute longer. Transfer to a medium mixing bowl. Wipe out the skillet and spray with nonstick cooking spray.
- Place 4 slices of the bread on a work surface and sprinkle each with 2 tablespoons of the cheese. Top with the chicken and cover with the roasted pepper mixture. Sprinkle with the remaining cheese and cover with the remaining slices of bread. With your hands, firmly press down on the sandwiches to compact them.
- Set the same skillet over medium-high heat and place the sandwiches in the skillet. Place another heavy skillet (or place 1 or 2 cans in a regular skillet) on top of the sandwiches to press them. Cook until browned, about 4 minutes, then turn with 2 spatulas. Cook until the bread is brown and the cheese melted, 3 to 4 minutes longer. Cut each panini in half and serve.
Recipe courtesy of Kinetix
Information per serving:
K-Count: 5
Calories: 413
Carbs: 41.4g
Proteins: 34.3g
Fats: 13.4g
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