Chicken Salad Panini

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 small chicken breasts, cooked and finely chopped (about 6 oz)
• 2 tablespoons finely chopped green onions
• 2 tablespoons light mayonnaise
• 2 tablespoons ranch dressing
• 1 1/2 teaspoons jalapenos, chopped fine
• 1 lagre tomato
• 4 slices provolone cheese
• 1 (13 7/8 ounce) can pillsbury refrigerated pizza crusts
• 1 tablespoon olive oil
• 1/2 teaspoon italian seasoning
• salt and pepper

Recipe

• 1 heat oven to 400°f.
• 2 spray a cookie sheet with cooking spray.
• 3 unroll dough onto cookie sheet and spread out with hands.
• 4 brush with olive oil and sprinkle italian seasoning on top.
• 5 bake for 12-13 minutes or until edges are slightly brown.
• 6 in a small bowl, mix chicken, onions, jalapenos, mayo, ranch dressing and salt and pepper to taste.
• 7 cut crust in half lenghtwise, then cut each half into 4 equal slices.
• 8 turn the curst over so that the seasoned side is down.
• 9 spread chicken mixture on 4 pieces of crust.
• 10 top with 2 slices of tomatoes and 1 slice cheese (cut the cheese in half so it fits the sandwich).
• 11 cover with remaining half of baked crust.
• 12 heat a large skillet over medium-low heat.
• 13 place 2 sandwiches in skillet, seasoned side down.
• 14 cook until the crust is a golden brown, pressing down with spatula.
• 15 turn over, press down with spatula again, and cook until golden brown and cheese is melted.
• 16 repeat with remaining 2 sandwiches.