Chicken and Mushroom Panini
Chicken and Mushroom Panini might be just the main course you are searching for. This recipe serves 4. One serving contains 335 calories, 22g of protein, and 23g of fat. Not A mixture of sourdough bread, sun-dried tomatoes, canola mayonnaise, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add mushrooms and garlic to pan; saut 3 minutes or until mushrooms are tender.
Remove from heat; set aside.
Combine mayonnaise, tomatoes, and capers in a mini food processor; pulse until well combined.
Spread 1 tablespoon mayonnaise mixture over each of 4 bread slices; top each with 1/4 cup mushroom mixture, 2 ounces chicken, 1 cheese slice, and 1 bread slice.
Heat a large grill pan over medium heat. Coat pan with cooking spray.
Place a cast-iron 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 sandwiches while they cook).