In keeping with our summer theme, here’s another great recipe that’s quick to throw together, and perfect for family dinners or for social gatherings. It’s light and refreshing – perfect for those hot summer days.
Ingredients:
- 1 Tbsp balsamic vinaigrette
- 1/4 cup light mayo
- 1/3 cup finely chopped fennel
- 1 1/2 cups cooked chicken breast, chopped
- 2 garlic cloves, minced
- 3/4 cup spinach leaves
- 3/4 cup roasted red peppers cut into thin strips
- 3 oz reduced fat provolone cheese (or 4 thin slices)
- 8 slices of whole wheat bread (sliced thinly)
- Olive oil or nonstick cooking spray
Instructions:
Combine mayo, garlic, and vinegar in a bowl. Add in chicken and fennel, and stir until coated. Spoon chicken mixture over 4 slices of bread, spreading evenly. Add spinach, a few strips of red pepper, and provolone cheese. Top with the remaining slices of bread. Coat a panini griddle or medium skillet lightly with oil or nonstick cooking spray. Cook 1-2 minutes on each side or until bread is lightly toasted and cheese is melted. Cut sandwiches in half and serve!
Nutritional Information:
- Serving size: 1 sandwich (makes 4 servings total)
- Calories: 285
- Fat: 12 grams
- Carbs: 19 grams
- Protein: 25 grams
- Sodium: 480 mg