Roasted chicken panini
soft-type goat cheese
2 oz, reduced-fat, herbed variety, at room temperature
roasted red peppers (packed in water)
2 Tbsp, finely chopped
1 tsp, drained and finely chopped
⅛ tsp, freshly ground, or to taste
wheat dinner roll(s)
cooked skinless boneless chicken breast(s)
1½ cup(s), chopped, roasted, shredded
⅛ cup(s), 16 leaves
- Combine the goat cheese, roasted pepper, capers, and ground pepper in a small bowl.
- Slice the rolls horizontally almost all the way through; spread open. Pull out some of the bread from the center, if desired. Spread the cheese mixture evenly on both sides of each of the rolls. Arrange the chicken and arugula evenly on the bottom halves of the rolls. Close the rolls. Serve at once or wrap in plastic wrap and refrigerate for up to 4 hours. Yields 1 sandwich per serving.