Easy Chicken Panini
A toasty panini with crispy bread, warm tasty filling, and melty cheese makes a satisfying, diabetes-friendly lunch or light dinner. Cook the paninis in a pan (cast iron works great here) over low heat so that the filling warms all the way through without burning buring the bread. This is a great meal prep recipe: assemble all of the sandwiches ahead of time and wrap individually in foil, then toast the panini just before serving. Pair this sandwich with a simple side salad, like this Spinach, Avocado, and Summer Berry Salad, for a balanced, heart-healthy meal.
Double Up: Cook a bouble batch of chicken when preparing a recipe like Herbed Tarragon Chicken with Mushrooms and save the leftover chicken to make these quick paninis later in the week!
This recipe is from The 12-Week Diabetes Cookbook by Linda Gassenheimer.
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- Prep time
- 5 min
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- Cook time
- 5 min
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- Servings
- 8 Servings
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- Serving size
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1/2 panini
Ingredients
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light mayonnaise
- 4 tbsp
- 4 tbsp
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crusty whole-wheat bread
- 8 slices (about 1 oz each)
- 8 slices (about 1 oz each)
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fresh tarragon
- 1/2 cup
- 1/2 cup
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reduced-fat Swiss cheese
- 4 slices (6 oz total)
- 4 slices (6 oz total)
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cooked chicken breast (sliced)
- 16 oz
- 454 g
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salt
- 1/4 tsp
- 1/4 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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olive oil spray
- 1
- 1
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Directions
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Assemble the sandwiches: Spread 1 Tbsp of mayonnaise on each of 4 slices of bread. Top each with the tarragon, cheese, and chicken, dividing the ingredients evenly among the four slices. Sprinkle each with the salt and pepper, then top each sandwich with the remaining slices of bread.
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Coat a nonstick skillet (large enough to hold the paninis) with olive oil spray and heat over low heat. Add the paninis and press down with a lid or another clean pan. Cook for 2 minutes, flip, and press again. Cook for another 2 minutes. (You can also use a panini press and cook until the cheese is melted and the bread is golden.)
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Cut each panini in half and serve each half with salad.