Chicken Florentine Panini, from Lee Bremson of Kansas City, Missouri, brings an Italian flair to this speedy meal. The grilled sandwich combines chicken with provolone cheese, spinach and red onion.
Chicken Florentine Panini
Ingredients
- 1 package (5 ounces) fresh baby spinach
- 2 teaspoons olive oil
- 1/4 cup butter, softened
- 8 slices sourdough bread
- 1/4 cup creamy Italian salad dressing
- 8 slices provolone cheese
- 1/2 pound shaved deli chicken
- 2 slices red onion, separated into rings
Directions
- In a large cast-iron or other heavy skillet, saute spinach in oil until wilted, about 2 minutes. Drain; wipe skillet clean.
- Spread 4 bread slices with salad dressing. Layer with a cheese slice, chicken, spinach, onion and another cheese slice. Top with remaining bread. Butter outsides of sandwiches.
- Cook in same skillet or panini maker until bread is golden brown and cheese is melted.
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