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Grilled Chicken And Provolone Panini
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- #84952
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 chicken breast halves, boneless and skinless
2 tablespoons butter, melted
2 teaspoons fresh sage, chopped
OR
1/2 teaspoon dried sage
2 teaspoons fresh rosemary, chopped
OR
1/2 teaspoon dried rosemary
salt, to taste
freshly ground black pepper, to taste
4 crusty rolls of choice (e.g., French, Italian, sourdough)
1/3 cup balsamic vinaigrette salad dressing
2 cups arugula, washed and dried
8 pieces prosciutto, thinly sliced
8 pieces provolone, thinly sliced
directions
Brush chicken breasts lightly with melted butter. Combine sage and rosemary and sprinkle on both sides of chicken. Season with freshly ground salt and pepper.
Grill chicken breasts over charcoal grill, in stove-top grill pan, or under broiler until firm to the touch. Transfer to plate and let cool approximately 10 minutes.
Slice rolls in half. Sprinkle bottom of each roll with vinaigrette. Divide arugula among the four rolls. Layer 2 slices of prosciutto and 2 slices of provolone on each roll.
Slice each chicken breast half crosswise into diagonal slices, about 1/2-inch thick and place on top of cheese. Drizzle more vinaigrette over chicken.
Place top of roll on and press down gently so sandwich stays together. Tightly wrap each sandwich in plastic wrap and refrigerate until serving time.
added by
lannie
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
July 16, 2013
Delicious! I used all fresh herbs from my garden and even the arugula was from it.