Chicken Salad Panini


1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust Save $
1 teaspoon olive oil
1/2 teaspoon Italian seasoning
1 package (6 oz) refrigerated cooked Italian-style chicken breast strips, finely chopped
2 tablespoons finely chopped green onions (2 medium)
3 tablespoons mayonnaise or salad dressing
1 large tomato, thinly sliced
4 slices (about 1 oz each) Jarlsberg cheese (from deli)


  • 1
    Heat oven to 400°F. Grease large cookie sheet with shortening or cooking spray. Unroll dough onto cookie sheet. Starting at center, press out dough into 15×10-inch rectangle. Brush oil over dough. Sprinkle evenly with Italian seasoning.
  • 2
    Bake 10 to 13 minutes or until edges are golden brown. Meanwhile, in medium bowl, mix chicken, onions and mayonnaise.
  • 3
    Cut baked crust in half crosswise. Spread chicken mixture on 1 half. Top with tomato and cheese, cutting to fit if necessary. Cover with remaining half of baked crust, seasoning side down. Cut into 4 sandwiches.
  • 4
    Heat 12-inch skillet over medium-low heat. Place 2 sandwiches in skillet; cook about 2 minutes, pressing down with pancake turner, until bottom crust is deep golden brown. Turn sandwiches; cook about 2 minutes, pressing again with turner, until cheese is melted. Repeat with remaining 2 sandwiches.
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