Chicken Panini Sandwich
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Preheat your panini press or indoor grill. Spread a small amount of mayo onto the inside and olive oil on outside of each slice of bread. Grill for 2-3 minutes.
Layer the chicken, cheese and veggies on the inside of one slice of bread. Cover with the remaining slice of bread. Place on panini press or grill.
Press the sandwiches firmly together. Continue to grill for 4-5 minutes – until cheese has melted and bread is golden brown and a bit crispy.
Helpful Tip
Tomato and lettuce may be added to the sandwich if desired.
Nutrition Info
| Per 215 g serving | Amount |
|---|---|
| Calories | 410 |
| Protein | 37 g |
| Fat | 14 g |
| Saturated Fat | 5 g |
| Carbohydrate | 34 g |
| Fibre | 5 g |
| Sugar | 8 g |
| Cholesterol | 75 mg |
| Sodium | 570 mg |
| Per 215 g serving | % Daily Value |
|---|---|
| Potassium | 16 |
| Calcium | 25 |
| Iron | 15 |
| Vitamin A | 15 |
| Vitamin C | 50 |
| Vitamin B6 | 41 |
| Vitamin B12 | 26 |
| Folate | 6 |
| Zinc | 28 |
