Chicken Salad and Roasted Veggie Panini

1
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In

Recipe: #4620

February 15, 2012



"This is a delicious panini. Chicken salad made from leftover chicken, leftover roast veggies (see my recipe on this side), and Provolone cheese. Put this on homemade bread and you have one yummy meal."

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (199.2 g)
  • Calories 469
  • Total Fat - 19.3 g
  • Saturated Fat - 6.7 g
  • Cholesterol - 43.3 mg
  • Sodium - 595.1 mg
  • Total Carbohydrate - 43.6 g
  • Dietary Fiber - 5.6 g
  • Sugars - 6.2 g
  • Protein - 32.9 g
  • Calcium - 449.5 mg
  • Iron - 5 mg
  • Vitamin C - 5.8 mg
  • Thiamin - 0.5 mg

Step 1

Spread bread with mayonnaise on the inside and a little butter on the outside; put one slice on the panini griddle butter side down.

Step 2

Add the cheese, chicken salad, and veggies; top with other bread that you butter lightly on top side and grill.

Tips & Variations


No special items needed.

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