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Rotisserie Chicken Panini

Rotisserie Chicken Panini
This is an ooey-gooey, melty cheese delight that’s packed with bacon, chicken and just enough lemon to tickle your taste buds. –Terri McCarty, Oro Grande, California
2 ServingsPrep/Total Time: 20 min

Ingredients

  • 3 tablespoons mayonnaise
  • 4-1/2 teaspoons grated Parmesan cheese
  • 1 teaspoon lemon juice
  • 1/2 teaspoon prepared pesto
  • 1/4 teaspoon grated lemon peel
  • Dash pepper
  • 4 slices sourdough bread
  • 1/4 pound sliced rotisserie chicken
  • 4 slices ready-to-serve fully cooked bacon
  • 2 slices smoked part-skim mozzarella cheese
  • 2 slices red onion, separated into rings
  • 4 slices tomato
  • 2 tablespoons butter, melted

Directions

  • In a small bowl, combine the first six ingredients; spread half over
  • two bread slices. 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 on a panini maker or indoor grill for 3-4 minutes or until bread
  • is browned and cheese is melted. Yield: 2 servings.
Nutrition Facts: 1 sandwich equals 653 calories,
© Taste of Home 2013

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Rotisserie Chicken Panini (continued)

Nutrition Facts: 42 g fat (16 g saturated fat), 80 mg cholesterol, 996 mg sodium, 40 g carbohydrate, 2 g fiber, 28 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013