Roasted Chicken Panini with Warm Dijon Potato Salad

Roasted Chicken Panini with Warm Dijon Potato Salad
24 servings


Ingredients Weights Measures
pine nuts 4.8 oz. 3/4 cup
Kalamata olives, pitted 2.25 lb. 60 each
garlic cloves 3 oz. 12 each
KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil 24 fl oz 3 cups
sun-dried tomato halves 12 oz. 72 each
boneless skinless chicken breasts (4 oz. each), roasted 6 lb. 24 each
Warm Dijon Potato Salad
GREY POUPON Country Dijon Mustard 12 oz. 1-1/2 cups
extra virgin olive oil - 1/2 cup
fresh chives, chopped - 1-1/2 cups
black pepper, freshly ground - 2 tsp.
hot roasted halved fingerling potatoes 4.125 lb. 1 gal. + 2 cups
Oval sourdough bread loaves, cut into 1/2-inch-thick slices - 48 slices
GREY POUPON Bistro Sauce 24 oz. 3 cups
baby spinach leaves, loosely packed, divided 6 oz. 1-1/2 qt.
mozzarella, cut into 1/2-oz. slices 1.5 lb. 48 slices


CHICKEN Use food processor to process all ingredients except chicken into a paste. Diagonally cut each chicken breast into 5 slices; spread with 2 oz. pesto. Refrigerate at least 30 min. or up to 1 hour.

WARM Dijon Potato Salad: Mix mustard, oil, chives and pepper in bowl. Add warm potatoes; toss to coat. Keep warm.

FOR each serving: Heat panini grill to 350ºF; spray with cooking spray. Spread 2 bread slices evenly with 2 Tbsp. bistro sauce; fill with 0.125 oz. spinach, 1 chicken breast and 2 cheese slices.

GRILL 2 min. or until cheese is melted and sandwich is golden brown. Cut diagonally in half.

PLACE 0.125 oz. spinach on serving plate; top with 3/4 cup Warm Dijon Potato Salad. Serve with sandwich.

Kraft Kitchens Tips

For added spice, substitute arugula for the spinach.
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Nutritional Information

Nutrition Information

Total fat
 48 g
Saturated fat
 9 g
 100 mg
 2150 mg
 61 g
Dietary fiber
 8 g
 10 g
 46 g
Vitamin A
 20 %DV
Vitamin C
 30 %DV
 30 %DV
 40 %DV