Berry-Dijon Chicken Panini
Description
Prepare a really interesting and different chicken panini with a berry and dijon mustard sauce. You'll get rave reviews when you do.
Ingredients
4 bakery ciabatta rolls or French hamburger buns
2 T. herb garlic butter, melted
1/3 c. fresh blackberries, about 6 berries
1 T. honey
1/2 c. stone-ground mustard
3.5 oz. deli aged white cheddar cheese, shredded (about 1 c.)
1 medium red onion, coarsely chopped (about 1/4 c.)
1 c. fresh baby arugula, coarsely chopped (about 1 c.)
1 deli rotisserie chicken, 2 c., shredded, white meat only
Directions
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Slice rolls in half like an open book to make sandwiches; brush outside of rolls, tops and bottoms, with melted butter.
Place berries and honey in bowl; mash berries with fork; stir until blended; add mustard to berry mixture; stir until blended.
Shred about 1 c. cheese. Chop 1/4 c. each onion and arugula. Shred chicken, white meat only, about 2 cups. Combine chicken, cheese, onion, and arugula, in a bowl; stir until blended.
Preheat large, non-stick pan on medium, a panini maker or a sandwich press, 1–2 minutes. Spread mustard mixture evenly on inside top and bottom roll halves (about 1 T. per half). Top bottom half with a scoop of chicken mixture (about 2/3 c. each) and the top half of roll. Cook 2–3 minutes on each side (5–6 minutes for sandwich press), or until cheese has melted and buns are crisp.
Cut sandwich in half. Serve.
4 servings.
*Substitute canned chicken to save time, if desired.