Chicken and Mushroom Panini

There is something about heating up yummy ingredients between two slices of bread that just makes a sandwich taste so much better.  My fiance calls paninis "sandwiches with lines".  He and his roommates claim it makes them fancier to call them that!  Whatever you call them, give this recipe a try, it has so many great flavors and is super simple to make!

Chicken and Mushroom Panini
4 Servings
Servings Size: 1 Sandwich

Cooking spray
2 cups presliced cremini mushrooms (can use any type of mushroom)
1 tsp minced garlic
1/4 cup canola mayonnaise
2 T chopped sun-dried tomatoes, packed without oil
1 T capers
8 (1 1/2-ounce) slices ciabatta or sourdough bread
8 ounces chopped skinless, boneless rotisserie chicken breast
4 (1-ounce) slices reduced-fat provolone cheese.

Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray. Add mushrooms and garlic to pan; saute 3 minutes or until mushrooms are tender. Remove from heat; set aside.
Combine mayonnaise, tomates and capers in a mini food processor, pulse until well combined. Spread 1 T 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 large grill pan over medium heat. Or if you have a panini grill, heat that up.  Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten them. Cook 2 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).

Calories 474; Fat 15.5g; Protein 33.7g; Sodium 974mg

Source: Cooking Light