Sunday, March 7, 2010
Bacon, Cheddar, and Chicken Panini
So if you live in the Northeast you are aware that this winter has been brutal. We are getting pounded with snow far too frequently if you ask me! Last week we had a decent snow storm that closed school and John's office (YAY!!!) I love hanging out with my hubby all day. I knew I wanted to make something good for us for lunch so I decided to make some sort of panini. This isn't new or inventive, but it was super good. John's looked amazing- I used sharp sliced cheddar and a spicy ranch on his, plus much more bacon. However mine was much more figure friendly, so there John!
This was tasty and easy- I wish I had some sliced tomato though, that would have made it better. I am showing you the brand of bread I use for paninis because it's the best. The whole wheat is 2 points for 2 slices and the regular is 3 points for 2 slices. Can't beat it. I find it right by the deli counter. Oh, and the reason it looks wet is because it was in the freezer haha!
Source: Stephanie Cooks Original
2 slices whole wheat panini bread
2 ounces chicken cheese steak meat
1.5 slices center cut bacon, cooked and chopped
1 ounce Cabot 50% reduced fat cheddar cheese, sliced thin
1- Spray a grill pan or panini press.
2- In a small pan cook the chicken cheese steak meat, using the spatula to pull it apart and make small pieces.
3- Once it is cooked through, remove it to a small plate and toss with the chopped bacon.
4- Lay one slice of bread on the grill/press. Top with half the ounce of thinly sliced cheese. Top with the chicken mixture, spinach, and tomato. Place the remaining cheese on top, finishing with the final slice of bread. Cook until both sides are toasted and the sandwich is heated through.
** 7 points per panini