Roasted Chicken Panini
- Total Time
The panini sandwich is a quick lunch occasionally even eaten on the run.
soft-type goat cheese2 oz, reduced-fat, herbed variety, at room temperature
roasted red peppers (packed in water)2 Tbsp, finely chopped
capers1 tsp, drained and finely chopped
black pepper⅛ tsp, freshly ground, or to taste
wheat dinner roll(s)4 item(s)
cooked skinless boneless chicken breast(s)1 ½ cup(s), chopped, roasted, shredded
arugula⅛ 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.