Mushroom And Chicken Paninis With Avocado Mayo Recipes

CHICKEN AND MUSHROOM PANINI

Steps:

• 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 and set aside.
• Combine mayonnaise (with crushed red pepper flakes), tomatoes, and capers in a mini food processor; pulse until well combined.
• Spread 1 T mayonnaise mixture over each of 4 bread slices; top each with 1/4 cup mushroom mixture, 2 oz chicken, 1 cheese slice and 1 bread slice.
• Heat a large grill pan over medium heat.
• Coat pan with cooking spray.
• Add sandwiches to pan; place a cast-iron skillet or other heavy skillet on top of sandwiches, press gently to flatten sandwiches.
• Cook 2 minutes on each side or until bread is toasted (leave cast-iron skillet on top of sandwiches while they cook.).
• E N J O Y!

CHICKEN AND AVOCADO PANINI SANDWICHES

Steps:

• Heat panini press to medium. (Or can grill on skillet or George Foreman).
• Peel and remove pit of avocado. Coarsely mash avocado in bowl using fork (leave some chunks). Add lemon juice and stir. Stir in onion, cilantro, chopped jalapeños, and tomatoes. Salt and pepper to taste.
• Spread thin layer of mayo on bread slices.
• Assemble sandwich by layering onto bread sliced jack cheese, chicken, bacon, avocado mixture, and grated cheddar. Top with remaining slice of bread.
• Grill until heated through and crispy on the outside. If using Naan bread, slice into six triangles. (If using other bread/tortilla, cut according to size of sandwich).

MUSHROOM AND CHICKEN PANINIS WITH AVOCADO MAYO

Steps:

• Butterfly chicken breast, season with s+p and whatever you like for seasonings. Sometimes we add cayenne or cumin or sage,depending on mood.
• Saute on large griddle pan, on medium until cooked through, set aside.
• Saute whole mushroom caps 5 minutes each side, set aside.
• Saute onions (and whatever other uncooked veggies you have).
• If using leftover items, heat them through.
• Slice ciabatta bread open and toast insides until browned and crispy.
• Turn griddle to low.
• Mash the avacado with 1 Tbls mayo, s+p.
• Spread avacado on insides of sandwich, add chicken, mushrooms, onions, and cheese.
• Top sandwich, cover with foil loosely and grill on low with a weighted pan about 8 minutes each side until warmed through and cheese melts.
• Slice as little or as much as you like!