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Spread the butter on one side of each piece of bread. Flip 2 pieces of the bread over and spread 1/2 tablespoon pesto onto each. Top the pesto with the bacon, chicken, and then cheese. Top with the remaining two bread slices, buttered sides up. Place in the panini maker and cook for 4 to 6 minutes.

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Grill chicken tenders 5 minutes per side. Remove and let rest for 5 minutes. Turn the heat down to medium and re-oil the grill pan. Place cheese on both halves of bread. Add arugula, then tomato.

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Spread pesto and mayonnaise on one slice of bread. Layer meats, cheese, and peppers to make a sandwich. Top with second slice of bread. 2. Spread top bread slice with half of butter. 3. Heat a grill pan over medium heat and spray with cooking spray. When pan is hot, place sandwich butter-side down. Top with a brick covered in foil or another.

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Place 2 slices of bread oiled side down on the skillet. Top each piece of bread with 1 ounce of cheese, divide the zucchini on top, grilled chicken, tomato slices and basil and the remaining cheese. Top with the remaining bread oil side up. Use a heavy pot or skillet to press it down and cook until the bottom piece of bread is golden, about 4.

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Whisk 3 eggs in a medium bowl to combine. Combine 1 ½ cups panko, ½ cup Parmesan, 2 Tbsp chopped basil or parsley, and remaining 1 Tbsp salt in a separate dish. Prepare the chicken cutlets. Dredge the chicken cutlets evenly on all sides with flour, then move the chicken to the eggs, turning to coat on all sides.

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Add chicken breast, 2 more slices of provolone cheese, and add desired amount of spinach leaf. Top the spinach leaf off with 2 more slices of provolone cheese and butter the outside of the sourdough bread with soft butter. Add the sandwich to the panini press and grill for 4 to 5 minutes. Remove from heat and cut sandwich down the middle.

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Steps. 1. Heat closed medium-size contact grill for 5 minutes. Sprinkle chicken with seasoning blend. Place chicken on grill. Close grill; cook 4 to 5 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). 2. Meanwhile, in small bowl, mix mayonnaise, vinegar and garlic powder.

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Heat a panini grill on the highest setting. Brush 2 pieces of bread with butter. Assemble panini with chicken, bacon, and mozzarella. Lower panini press. Cook until bread is golden and cheese is melted, about 5 minutes. Carefully separate bread and add in some sliced avocado, tomato, and pesto. Repeat above steps for additional panini sandwiches.

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Heat oil in a large skillet over medium-high heat. Add the chicken; cook until golden and cooked through, about 3 minutes per side. Remove from the pan. When cool enough to handle, slice each cutlet in half crosswise. Spread pesto evenly over cut sides of sandwich thins. Top the bottom halves evenly with arugula, chicken, roasted red pepper and.

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Layer rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top. Place a layer of fresh spinach leaves on the bacon and spoon prepared guacamole on top. Place second half of bun on top. Brush top and bottom plates of panini maker with butter, and place the sandwich in the buttered area. Close the panini maker and cook until.

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Cheese. That's really all you need to make a cheesy grilled chicken bacon panini. Some mayonnaise, tomatoes, lettuce, and onions are recommended too. Though you can top it all your way, any day. And you could make this 100 different ways too. Cheddar + leftover rotisserie chicken + bacon. Swiss + deli chicken + bacon.

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Spread pesto. Slather both slices of bread with pesto, lots of pesto. Add toppings. Top with chicken, onion, red peppers, slice of cheese, then second slice of bread. Coat grill press with cooking spray. Heat panini press and coat with cooking spray. Press sandwiches. Place sandwiches inside until golden brown.

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Directions. Heat the oil in a large skillet or grill pan over medium heat for 2-3 minutes. Season the chicken with 2 tsp (10 mL) of the rub. Cook until lightly browned, 2-3 minutes per side, or until the chicken reaches 165°F (74°C). Add one slice of cheese to each cutlet, remove the chicken from the pan; set aside to let the cheese melt.

FileChicken Tikka Masala.jpg Wikipedia

1/2 cup mayonnaise. 2 tablespoons prepared pesto. 1 1/2 cups shredded rotisserie chicken. Kosher salt. Freshly ground pepper. One 1-pound ciabatta loaf, split lengthwise and cut into 4 pieces

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10. California Smoked Chicken Panini. The California smoked chicken panini is a celebration of West Coast flavors. A medley of sharp cheeses, juicy tomatoes, and creamy avocado complements the smoked chicken. This sandwich is the epitome of Californian cuisine. A hint of zesty mayo and red pepper aioli adds flavor.

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Layer with chicken, bacon, mozzarella cheese, onion and tomato. Spread remaining mayonnaise mixture over remaining bread slices; place over top. Brush outsides of sandwiches with butter. Cook in a panini maker or on an indoor grill until bread is browned and cheese is melted, 3-4 minutes. Test Kitchen Tips.