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Flatbread Panini

Flavorful flatbreads folded into conveniently grilled sandwiches!

Course Entrees

Ingredients

• 0.7 ounces Italian dressing mix
• ¼ cup water
• ¼ cup white wine vinegar
• ¼ cup oil
• 1¼ pounds chicken tenders
• 4 naan
• 1 cup basil leaves
• 1 clove garlic
• 2 tablespoons oil
• 16 ounces Miceli's Mozzarella Cheese sliced
• 2 tomatoes sliced

Instructions

• Whisk together the dressing, water, vinegar, and the ¼ cup of oil, and then add ⅓ cup of the mixture to the chicken.
• Let it sit for about 30 minutes, add it to a skillet over medium-high heat, and then let it cook for about 6 minutes.
• Turn it over, let it cook for about 3 minutes, and then slice it.
• Microwave the naan for about 15 seconds, and then add the remaining dressing mixture to one side.
• Add the basil, garlic, and remaining oil to a food processor, pure them, and then add the mixture to the other side.
• Add the mozzarella, tomatoes, and chicken, fold the panini in half, and then add them to a grill pan over medium heat.
• Let them cook for about 3 minutes, turn them over, and then let them cook for about 3 more minutes.

Notes

We used medium-sized naan for our flatbreads. Have an extra spatula handy for flipping!

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