Chicken and Mushroom Panini

• cooking spray
• cups pre-sliced cremini mushrooms or 2 cups pre-sliced button mushrooms2 cups
• teaspoon minced garlic1 teaspoon
• cup canola mayonnaise (to which you add crushed red pepper flakes)↗1⁄4 cup
• tablespoons chopped sun-dried tomatoes, packed without oil2 tablespoons
• tablespoon capers↗1 tablespoon
• slices ciabatta (1 1/2 oz) or 8 slices sourdough bread (1 1/2 oz)↗8
• ounces chopped skinless boneless rotisserie chicken breasts8 ounces
• slices reduced-fat provolone cheese↗4

Step-by-step instructions

1. 1

   Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray.

2. 2

   Add mushrooms and garlic to pan, sauté 3 minutes or until mushrooms are tender; remove from heat and set aside.

3. 3

   Combine mayonnaise (with crushed red pepper flakes), tomatoes, and capers in a mini food processor; pulse until well combined.

4. 4

   Spread 1 T mayonnaise mixture over each of 4 bread slices; top each with 1/4 cup mushroom mixture, 2 oz chicken, 1 cheese slice and 1 bread slice.

5. 5

   Heat a large grill pan over medium heat.

6. 6

   Coat pan with cooking spray.

7. 7

   Add sandwiches to pan; place a cast-iron skillet or other heavy skillet on top of sandwiches, press gently to flatten sandwiches.

8. 8

   Cook 2 minutes on each side or until bread is toasted (leave cast-iron skillet on top of sandwiches while they cook.).

9. 9

   E N J O Y!