Panini Florentine Recipes

PANINI FLORENTINE

Steps:

• Heat dressing in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF).
• Heat panini grill. Spread bread slices with mayo; fill with chicken and remaining ingredients to make 4 sandwiches.
• Grill, in batches if necessary, 5 min. or until cheese is melted and sandwiches are golden brown.

ALFREDO FLORENTINE CHICKEN PANINI

Steps:

• HEAT panini grill.
• RESERVE 1/3 cup Cooking Creme. Heat oil in large skillet on medium heat. Add spinach; cook and stir 1 to 2 min. or just until wilted. Add remaining Cooking Creme, chicken and shredded cheese; cook and stir 5 min. or until chicken mixture is heated through and cheese is melted.
• SPREAD chicken mixture onto 5 bread slices; cover with remaining bread slices. Spread outsides of sandwiches with reserved Cooking Creme.
• SPRAY grill with cooking spray. Add sandwiches, in batches; cook 2 min. or until golden brown.
• TIP: How to Pull the Cooked Chicken: Use 2 forks to pull the skinned and boned cooked chicken into shreds. If using a rotisserie chicken, you should get about 4 cups pulled chicken from each chicken. Refrigerate any unused shredded chicken for another use. Prepare using pulled cooked pork.

CHICKEN FLORENTINE PANINI

Steps:

• Heat oven to 375 degrees F. Unroll dough; place in ungreased 15x10x1-inch baking pan. Starting at center, press out dough to edges of pan. Bake at 375 for 10 minutes. Cool 15 minutes or until completely cooled. Meanwhile, cook spinach as directed on package. Drain well; squeeze dry with paper towels. In small bowl, combine mayonnaise and 1 of the garlic cloves; mix well. Refrigerate. Heat oil in small saucepan over medium-high heat until hot. Add onion; cook and stir 2 to 3 minutes or until crisp-tender. Add sugar and vinegar. Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring occasionally. To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Sprinkle chicken with Italian seasoning and minced garlic. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 8 minutes or until browned, fork-tender and juices run clear, turning once. Cut cooled pizza crust into 4 rectangles. Remove rectangles from pan; spread each with 1 tablespoon mayonnaise mixture. Top 2 rectangles with chicken, spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side down. Heat large skillet or cast iron skillet over medium heat until hot. Place sandwiches in skillet. Place smaller skillet on sandwiches to flatten slightly. Cook about 1 to 2 minutes or until crisp and heated, turning once. Cut each warm sandwich into quarters.;

TURKEY FLORENTINE SANDWICHES

Steps:

• In a small nonstick skillet, saute mushrooms in oil until tender. Add spinach and garlic; cook 1 minute longer., Layer the spinach mixture, turkey and cheese on two bread slices; top with remaining bread. Spritz outsides of sandwiches with cooking spray. Cook on a panini maker or indoor grill for 4-5 minutes or until bread is browned and cheese is melted.

PANINI FLORENTINE

Steps:

• Marinate chicken in dressing 30 minutes in fridge.
• Discard marinade and fry chicken in a pan on medium heat till cooked through (about 5 minutes each side).
• spread bread with mayo.
• Fill with the rest of ingredients making 4 sandwiches.
• Cook in panini maker on medium heat for 5 minutes or until golden brown.

CHICKEN FLORENTINE PANINI

Steps:

• Heat oven to 375°F.
• Unroll dough; place in ungreased 15x10x1-inch baking pan.
• Starting at center, press out dough to edges of pan.
• Bake at 375°F for 10 minutes.
• Cool 15 minutes or until completely cooled.
• Meanwhile, cook spinach as directed on package.
• Drain well; squeeze dry with paper towels.
• In small bowl, combine mayonnaise and 1 of the garlic cloves; mix well.
• Refrigerate.
• Heat oil in small saucepan over medium-high heat until hot.
• Add onion;cook and stir 2 to 3 minutes or until crisp-tender.
• Add sugar and vinegar.
• Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring occasionally.
• To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper.
• Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap.
• Sprinkle chicken with Italian seasoning and minced garlic.
• Spray large skillet with nonstick cooking spray.
• Heat over medium-high heat until hot.
• Add chicken; cook 8 minutes or until browned, fork-tender and juices run clear, turning once.
• Cut cooled pizza crust into 4 rectangles.
• Remove rectangles from pan; spread each with 1 tablespoon mayonnaise mixture.
• Top 2 rectangles with chicken, spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side down.
• Heat large skillet or cast iron skillet over medium heat until hot.
• Place sandwiches in skillet.
• Place smaller skillet on sandwiches to flatten slightly.
• Cook about 1 to 2 minutes or until crisp and heated, turning once.
• Cut each warm sandwich into quarters.