Ingredients:
8 bread slices (Ciabatta is best)
1/4 cup Dijon mustard
1/2 cup mixed greens
1 cup shredded chicken meat
CLICK HERE for instructions.
4 ounces Gruyere cheese
1/4 cup extra virgin olive oil
With brush, baste all bread
slices with olive oil on one side.
8 bread slices (Ciabatta is best)
1/4 cup Dijon mustard
1/2 cup mixed greens
1 cup shredded chicken meat
CLICK HERE for instructions.
4 ounces Gruyere cheese
1/4 cup extra virgin olive oil
With brush, baste all bread
slices with olive oil on one side.
Place 4 slices oiled side down.
Top with greens.
Top with 1/4 cup of chicken.
Cut cheese into 8 thin slices.
Top chicken with two slices.
Spread Dijon mustard on
remaining 4 slices (on unoiled
sides).
Flip over and top panini, oiled
side up.
Heat panini grill. Cook, slightly
flattening (by gently pressing
grill lid down), for 5 to 6 minutes,
or until cheese melts and bread
is crisp and golden.
Alternatively, place toasts on
hot, lightly-oiled stovetop grill.
Weight down with heavy pan.
Cook, turning once, until cheese
melts and both sides of panini
are golden brown.
Top with greens.
Top with 1/4 cup of chicken.
Cut cheese into 8 thin slices.
Top chicken with two slices.
Spread Dijon mustard on
remaining 4 slices (on unoiled
sides).
Flip over and top panini, oiled
side up.
Heat panini grill. Cook, slightly
flattening (by gently pressing
grill lid down), for 5 to 6 minutes,
or until cheese melts and bread
is crisp and golden.
Alternatively, place toasts on
hot, lightly-oiled stovetop grill.
Weight down with heavy pan.
Cook, turning once, until cheese
melts and both sides of panini
are golden brown.
Yummy and zesty, it will be a highlight for
your lunch!
your lunch!
Chicken Gruyere Panini
Adapted from
200 Best Panini Recipes
200 Best Panini Recipes
