Entree Recipes

Chick & Choke Spi-nini Panini Recipe

Chick & Choke Spi-nini Panini Recipe

 

I just love when I have moments of creativity and pure geniusness. I will admit that they don’t come very often, but when they do, it can be quite rewarding for myself and all who get to partake in the splendor. This past Sunday, I asked hubby to stick some chicken in the Crock Pot. I was going to come downstairs and cover it with some Golden Mushroom Soup, but the hubs beat me to the punch. He wasn’t thinking of creating a whole meal out of the slow cooked chicken, but thought the slow cooker was just a method of cooking the chicken. While this can be true, it wasn’t what I had in mind. I’ve got to give my husband some credit here now, because it was his “mistake” that sparked the geniusness!

We headed off to church and when we came home to the cooked chicken, I was at a loss of what to do with it. Before me was a few breasts of cooked chicken, and that was it. Then it hit me – shred the chicken! Okay, now what am I going to do with shredded chicken? Everyone was hungry and I didn’t have a lot of time. I immediately grabbed a loaf of wheat bread and pulled out my panini maker. Let’s put this bad boy to use.

For the kids, I just put a little mayonnaise on one slice of bread, covered it with shredded chicken and shredded cheese. Voila, a chicken and cheese panini for the kids. For the adults, I wanted some more flavor. I recalled that I had some Spinach and Artichoke Dip in the fridge, from Sam’s Club. I spread that on one slice of bread, and mayonnaise on the other slice. Then I topped it with the chicken and shredded parmesan cheese. Oh my goodness, it was so easy, yet so tasty! Sometimes I even amaze myself.

Chick & Choke Spi-nini Recipe

Prep time:
Cook time:
Total time:
Ingredients
  • sliced bread (I used wheat)
  • mayonnaise
  • Spinach and Artichoke Dip/Spread
  • shredded chicken, cooked
  • shredded parmesan cheese (or a colby jack mix)
  • olive oil, for brushing
Instructions
  1. Spread mayonnaise on one slice of bread, and the spinach and artichoke dip on the other slice.
  2. Top spinach covered bread with shredded chicken and cheese. Place second piece of bread on top.
  3. Using a basting brush, brush a little olive oil on the panini maker, as well as the top of the sandwich. Grill for just a few minutes, until cheese is melted.

 

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Emily Buys

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