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Grilled indoors, this delightful sandwich can be enjoyed any time of year. “The honey-mustard dressing gives the chicken plenty of pizzazz, and the apple and pecans lend a lively crunch,” notes Lisa Huff of Birmingham, Alabama.
This recipe is:
Contest Winning
Quick
Nutritional Analysis: 1 sandwich (prepared with reduced-fat mayonnaise and reduced-fat cheese) equals 730 calories, 42 g fat (14 g saturated fat), 116 mg cholesterol, 1,155 mg sodium, 52 g carbohydrate, 4 g fiber, 39 g protein.
Originally published as Chicken Salad Panini in Cooking for 2 Spring 2006, p31
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Reviewed on Sep. 24, 2011 by smagal
very good
Reviewed on May. 24, 2011 by MAOtt
I found this recipe in a Cooking for Two issue nearly six years ago and it has become one of our favorite sandwich recipes! My husband does not care much for mayonnaise or mustard, but he LOVES these paninis! We have made them for guests many times over, and have made them for ourselves often. I usually make it with wheat bread, because that's what we usually have on hand. Either way though it's a very filling, absolutely delicious panini! The different flavors of all of the ingredients come together really well, and the dill gives it a slight tang that really just makes the recipe superb, in my opinion.
Reviewed on Jan. 15, 2009 by linsvin
This was like a chicken salad on bread! My whole family loved it...very easy to assemble,next time though I'd like to let the flavors meld a bit...
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