Flatbread Panini
Flatbread Panini
Flavorful flatbreads folded into conveniently grilled sandwiches!
Print Recipe
Ingredients
- 0.7 ounces Italian dressing mix
- ¼ cup water
- ¼ cup white wine vinegar
- ¼ cup oil
- 1¼ pounds chicken tenders
- 4 naan
- 1 cup basil leaves
- 1 clove garlic
- 2 tablespoons oil
- 16 ounces Miceli's Mozzarella Cheese sliced
- 2 tomatoes sliced
Instructions
- Whisk together the dressing, water, vinegar, and the ¼ cup of oil, and then add ⅓ cup of the mixture to the chicken.
- Let it sit for about 30 minutes, add it to a skillet over medium-high heat, and then let it cook for about 6 minutes.
- Turn it over, let it cook for about 3 minutes, and then slice it.
- Microwave the naan for about 15 seconds, and then add the remaining dressing mixture to one side.
- Add the basil, garlic, and remaining oil to a food processor, pure them, and then add the mixture to the other side.
- Add the mozzarella, tomatoes, and chicken, fold the panini in half, and then add them to a grill pan over medium heat.
- Let them cook for about 3 minutes, turn them over, and then let them cook for about 3 more minutes.
Notes
We used medium-sized naan for our flatbreads. Have an extra spatula handy for flipping!
