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    You are in: Home / Red / Chicken and Roasted Red Pepper Panini Style Sandwiches Recipe
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    Chicken and Roasted Red Pepper Panini Style Sandwiches

    Chicken and Roasted Red Pepper Panini Style Sandwiches. Photo by Ellee

    1/1 Photo of Chicken and Roasted Red Pepper Panini Style Sandwiches

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Auvan's Note:

    I love chicken and roasted red peppers, so I put this sandwich together--it was so yummy! My family loves them. The chicken can also be left out and the sandwich is still delicious. Add a bowl of soup or a salad and you have a perfect lunch or dinner!

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    Ingredients:

    Yield:

    sandwic ...

    Units: US | Metric

    Directions:

    1. 1
      Cut 8 thick slice of Foccacia bread.
    2. 2
      Mix mayonaisse and Ranch dressing in small bowl.
    3. 3
      Spread mayo mixture on 4 slices of Foccacia.
    4. 4
      On top of mayo mixture, layer each slice with equal amounts of chicken and place one slice of mozzarella cheese.
    5. 5
      Next, add the roasted red peppers and another slice of mozzarella on top of the peppers (this helps hold the sandwich together).
    6. 6
      Top each sandwich with remaining slices bread.
    7. 7
      Spray frying pan with Olive Oil spray (or other cooking spray).
    8. 8
      Fry each sandwich on medium until they are golden brown.
    9. 9
      Pop the sandwiches in the microwave for about 20-25 seconds to melt the cheese.
    10. 10
      Enjoy! These are so yummy!

    Ratings & Reviews:

    • on July 20, 2007

      55

      Excellent sandwich. I used chicken breasts that had been grilled and seasoned with Montreal Steak Seasoning and subbed provolone for the mozzarella cheese. I also had ciabatta style brat buns on hand and didn't do the panini thing just microwaved to heat through. Hubby loved this quick, easy and flavorful sandwich.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 09, 2011

      55

      Oh boy were these paninis yummy! I used sauteed onions and green pepper in place of the roasted red peppers as I didn't have any on hand. Everyone loved them and I especially liked the mayo/ranch mixture. Thanks Auvan!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 05, 2009

      55

      Yippee! These sandwiches were awesome!! I served them for dinner tonight with a side of raw green beans and broccoli wih veggie dip. Instead of slices of chicken, I bought thin-sliced chicken cutlets, pounded them a bit, seasoned w/ salt and pepper and cooked them on the stove - in my calphalon pan so they were nicely browned. For bread I bought a pre-sliced loaf of Tuscan French bread from the bakery in the supermarket. It was perfect. I grilled the sandwiches in a cute little panini maker that my DS acquired last year from a rewards program. Since I was only making 1 sandwich at a time, I made the first one according to the recipe for my sons to split to see if they liked the roasted red peppers. They did!! But did not like the mayo-ranch so I left it off the next sandwich they split. With the gooeyness (sp?) of the mozzarella I cut way back on the mayo/ranch and only lightly coated one of the slices of bread for the remainder of the sandwiches I made. Since Auvan mentioned how good they were re-heated, I kept making sandwiches and ended up with 7 :-) Some of my bread slices were small and I could only fit 1/2 slice of mozz on each half, plus I started out with more than a single breast of chicken (1.25 lbs). I can't decide whether to freeze the remaining 3 sandwiches or have them for lunch this week!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Chicken and Roasted Red Pepper Panini Style Sandwiches

    Serving Size: 1 (858 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 331.2
     
    Calories from Fat 214
    64%
    Total Fat 23.8 g
    36%
    Saturated Fat 9.4 g
    47%
    Cholesterol 72.0 mg
    24%
    Sodium 1720.5 mg
    71%
    Total Carbohydrate 8.4 g
    2%
    Dietary Fiber 1.0 g
    4%
    Sugars 1.8 g
    7%
    Protein 21.0 g
    42%

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