Chicken Panini with Roasted Peppers

Chicken Panini with Roasted Peppers
48 servings, 1 sandwich each


Ingredients Weights Measures
KRAFT Balsamic Vinaigrette Dressing, divided 3 lb. 2-1/4 qt.
boneless skinless chicken breasts 18 lb. 48 each
sourdough bread, sliced - 96 slices
fresh spinach leaves 2 lb. 144 each
provolone cheese, sliced 3 lb. 48 slices
roasted red peppers, halved 3 lb. 48 each


POUR 1-1/2 qt. dressing (or 1-1/2 Tbsp. dressing for trial recipe) over chicken in non-reactive pan; turn chicken over to coat both sides of each breast. Refrigerate 2 hours to marinate. Remove chicken from marinade; discard marinade.

GRILL chicken on medium heat 3 to 4 min. on each side or until chicken is done (165°F). Keep warm.

FOR each serving: Fill 2 bread slices with 3 spinach leaves, 1 cheese slice, 1 chicken breast and 1 roasted pepper half. Brush outside of sandwich with 1-1/2 Tbsp. of the remaining dressing.

HEAT flat-top grill to 350°F. Add sandwich; cook 1 min. on each side or until sandwich is golden brown on both sides and cheese is melted.

Kraft Kitchens Tips

Prepare using KRAFT Italian Dressing.
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