From Taste of Home
Chicken Florentine Panini, from Lee Bremson of Kansas City, Missouri, brings an Italian flair to this speedy meal. The grilled sandwich combines chicken with provolone cheese, spinach and red onion.
Prep: 10 min. Cook: 15 min. Total: 25 min.
You Will Need 1 package (6 ounces) fresh baby spinach 2 teaspoons olive oil 1/4 cup butter, softened 8 slices sourdough bread 1/4 cup creamy Italian salad dressing 8 slices provolone cheese 1/2 pound shaved deli chicken 2 slices red onion, separated into rings
What to Do 1. In a large skillet, sauté spinach in oil for 2 minutes or until wilted.
2. Butter one side of each slice of bread. Spread the unbuttered side of four slices with salad dressing; layer with a cheese slice, chicken, spinach, onion and another cheese slice. Top with remaining bread, buttered side up.
3. Cook in a panini maker or on a griddle until golden brown on both sides.
Nutrition Facts: 1 serving (1 each) equals 582 calories, 26 g fat (10 g saturated fat), 62 mg cholesterol, 1,688 mg sodium, 63 g carbohydrate, 5 g fiber, 23 g protein.