Chicken and Mushroom Panini

Chicken and Mushroom Panini
Photo by Randy Mayor


  • 2 cups presliced cremini mushrooms
  • 1 tablespoon capers
  • Cooking spray
  • 1 teaspoon minced garlic
  • 2 tablespoons chopped sun-dried tomatoes, packed without oil
  • 8 (1 1/2-ounce) slices ciabatta or sourdough bread
  • 4 (1-ounce) slices reduced-fat provolone cheese
  • + 2 more ingredients
    • 8 ounces chopped skinless, boneless rotisserie chicken breast
    • ¼ cup canola mayonnaise

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and garlic to pan; sauté 3 minutes or until mushrooms are tender. Remove from heat; set aside. 2. Combine mayonnaise, tomatoes, and capers in a mini food processor; pulse until well combined. Spread...

View full recipe at My Recipes


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