|before going on the grill pan|
These sandwiches are a bit of work, but well worth the effort. I would give myself an hour to make these from start to finish, including marinating time.
serves 4 ( 10 points +)
- 2 T. olive oil, divided
- 1 tsp. chopped fresh rosemary
- 4 ( 4 oz) chicken breast halves ( boneless, skinless)
- ¼ c. chopped drained oil-packed sun-dried tomatoes
- ⅛ tsp. crushed red pepper flakes
- 4 garlic cloves, crushed
- 1 ( 6 oz.) package fresh baby spinach
- salt and pepper to taste
- 8 ( 1 oz) slices Italian bread
- ½ c. shredded mozzarella
Combine 2 tsp. olive oil, rosemary and chicken in a large ziplock bag. Marinate for 30 minutes.
Heat a large nonstick skillet over medium heat. Add remaining 4 tsp. oil to the pan. Add sun-dried tomatoes, crushed red pepper and garlic. Saute 1 minute. Add spinach; cook until spinach barely wilts. Season with salt; set aside.
Heat a grill ( I used a George Foreman) pan over medium high heat. Sprinkle chicken with salt and pepper. Grill until meat is no longer pink. Slice chicken.
Top each of 4 bread slices with chicken, then spinach mixture, then 2 T. mozzarella. Top with remaining bread slices.
Recoat grill pan or panini pan with nonstick spray. Arrange 2 sandwiches on pan. Place a cast iron skillet on top of sandwiches. Press gently to flatten. Cook until browned on each side. Repeat with remaining 2 sandwiches.
from: Cooking Light