Chicken and Spinach Panini
Source: adapted from about.com
1 pizza crust dough (20 oz), preferably homemade
2 T olive oil, plus more for pan
1 tsp dried herbs of choice (Italian mix is good)
1 pkg (10 oz) frozen spinach, thawed and drained
1/2 cup mayonnaise
1/4 tsp garlic powder
1 T olive oil
1 cup red onion, quartered and sliced
1 T sugar (more or less to taste)
1 T apple cider vinegar
3 boneless, skinless chicken breasts
1/2 tsp salt
4 slices Havarti cheese (more to taste)
Press dough out with fingers in an oiled 15x10x1-inch jelly roll pan that has been sprinkled with herbs. Leave dough dimpled. Brush with 2 T olive oil and sprinkle with herbs. (Note - if making homemade dough, can just add herbs to dough) Bake at 375 for 20 minutes or until light brown, cool.
Mix together spinach, mayonnaise and garlic powder, set aside. (can double spinach filling ingredients if want thicker layer of spinach)
Saute onion in 1 T olive oil for 2 to 3 minutes until crisp tender. Add sugar and vinegar, simmer over low heat for 3 to 5 minutes or until most of liquid is absorbed, stirring often.
Season chicken breasts with salt. In skillet sprayed with cooking spray, cook chicken over med-high heat for 7 minutes on each side or until chicken is browned and juices run clear. Let chicken stand for 5 minutes, then cut into slices, across grain.
Cut pizza crust into 4 rectangles, then split each rectangle horizontally (you will have 8 pieces - a top and bottom). Spread the unseasoned side of each with small amount of spinach mixture. Top 4 rectangles, seasoned side down, with sliced chicken, onion mixture, cheese and remaining crust rectangles, seasoned side up, to make sandwiches.
Heat large nonstick skillet over medium-high heat. Place sandwiches in skillet. Place smaller skillet on top of sandwiches to flatten them as they cook. Cook 4 to 6 minutes or until crisp, thoroughly heated and browned, turning once halfway through cooking time. Cut each sandwich in half to serve. Or cook sandwiches, two at a time, on panini or dual-contact grill, about 2-4 minutes or until bread is crisp and cheese is melted.
6-8 servings