Recipes
Chicken Caesar Club Panini (gluten free, egg free, can be dairy free)
By: Nancy
My family's all time favorite sandwich - gluten free or not! This Kinnikinnick pizza crust makes a fantastic panini bread!
Details
- Prep Time:
15 min - Cook Time:
30 min - Ready In:
45 min
Servings: 4 servings
Ingredients
- 2 Split Chicken Breast (or use leftover chicken)
- Olive Oil
- dash Salt and Pepper
- 6 slices Bacon (Cooked)
- 1 clove Garlic (chopped)
- 2 tablespoons Fresh Parsley (chopped)
- 1 teaspoon Dijon Mustard
- 1/2 cup Mayonnaise (optional)
- 3 Kinnikinnick Personal Sized Pizza Crusts (Defrosted)
- 2 ounces Baby Arugula
- 12 Sun dried tomatoes (chopped)
- 3 ounces Parmesan cheese (shaved) (skip it if you can't have cheese)
Directions
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly Set aside. (or use leftover chicken)
- Chop the garlic and parsley add mustard, lemon juice, and mayonnaise to make a dressing (or use a bottled Caesar dressing)
- Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy bacon and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula.
- Toast sandwiches in Pannini pan, slice diagonally again and serve at room temperature
This was a tasty combination and the Kinnikinnick crusts were nice in this recipe. I miss sandwiches like this. Thanks!