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Chicken and Fontina Panini

Chicken and Fontina Panini

Prep Time 10 minutes
Total Time 10 minutes
Servings 2


1/2 loaf (1-lb size) ciabatta bread, split horizontally

3 tablespoons basil pesto

2 plum (Roma) tomatoes, sliced

1 cup shredded cooked chicken

1 cup arugula

2 oz fontina cheese, sliced


1. Heat panini maker or closed contact grill for 5 minutes. On cut side of bread bottom, spread pesto; top with tomatoes, chicken, arugula and cheese. Cover with bread top.

2. Place sandwich on grill. Close grill; cook 3 to 4 minutes or until bread is toasted and cheese is melted. Cut sandwich in half to serve.

Recipe Notes

PER SERVING: Calories 670; Total Fat 27g (Saturated Fat 9g); Sodium 1263mg; Total Carbohydrate 67g (Dietary Fiber 4g); Protein 42g