Saturday, April 18, 2009

Snack-urday 112

I don't know about you, but I almost always have some leftover chicken (or turkey) tucked away in the freezer. So, in my search for another way to use these leftovers, I headed to Recipezaar and and found this delicious panini.

You say you don't have a panini press though . . . well, never do I. But I love to improvise.

Do you have a cast-iron skillet? If so, it works perfect as the top half of a panini press. Set your prepared sandwiches on a flat griddle, place a piece of tin foil on top, then the cast-iron skillet on top of that. Press. When you flip the sandwiches, place the tin foil on the grilled side along with placing the skillet back on top.

Isn't it great when you can make a cast-iron skillet a dual-tasker? Enjoy the recipe . . . I know I'm going to.

Chicken Salad Panini


1/4 cup mayonnaise
1 1/2 teaspoons honey

3/4 teaspoon Dijon mustard
1 dash salt
1 dash pepper
1 cup cubed cooked chicken breast
3/4 cup shredded cheddar cheese
1/2 cup chopped peeled apple
1/4 cup chopped pecans, toasted
6 slices white bread
4 teaspoons butter, softened


~~In a small bowl, combine the first six ingredients.
~~In another bowl, combine the chicken, cheese, apple and pecans; add dressing and toss to coat.
~~Spread half of the chicken salad on two slices of bread.
~~Top each with another slice of bread, remaining chicken salad and remaining bread. Spread butter on both sides of sandwiches. Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.

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