Monday, February 11, 2008

Chicken Panini

Makes 4 big sandwiches

2 chicken breasts
¼ cup chicken broth
¼ cup Kraft Italian dressing
2 tsp rosemary
1/2 tsp garlic powder
A loaf French bread, sliced
4-8 slices Mozzarella cheese
4-8 slices Monterey Jack cheese
1 tomato, sliced
Honey mustard


Put chicken breast, chicken broth, Italian dressing, rosemary, and garlic powder in crock pot and cook for 4 hours or until done. Shred chicken. Preheat grill. Spread butter on to-be-grilled side of each slice of bread. Assemble sandwiches: bread, Mozzarella cheese, chicken, Monterey Jack cheese, tomato, and honey mustard. Grill for 2 minutes (I used a George Foreman Grill, adjust for your grill).

1 comment:

Lesley said...

This sounds heavenly. It reminds me of those super fancy, super expensivo sandwiches they sold in the BYU Tanner Building at... what was that stand called? Who knows. But this panini sounds like their "Thursday Special". Gotta try this.