Tag Archives: sandwich

Summer Tomato, Mozzarella, and Basil Panini with Balsamic Syrup


A couple months ago I went to Napa River Grill with a friend for lunch and had the most delicious tomato soup and tomato/mozzarella panini. So, I was excited to try out this recipe when I saw it in the August issue of Cooking Light.  Not only did this panini taste great but it was so filling.  The flavors in this dish work together perfectly!

Summer Tomato, Mozzarella, and Basil Panini with Balsamic Syrup, from Cooking Light – August 2011

1/2 cup balsamic vinegar
1 (8-ounce) piece Cuban bread, cut in half horizontally  4 portions ciabatta bread
1 tablespoon extra-virgin olive oil
12 large basil leaves
5 ounces fresh mozzarella cheese, thinly sliced
2 medium tomatoes, thinly sliced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray


In a small saucepan over medium heat, bring balsamic vinegar to a boil.  Cook until reduced to about 3 tablespoons (about 8 minutes).

While vinegar reduces, brush top half of sandwich bread (cut side) with olive oil.  Top evenly with tomatoes, basil and cheese.  Sprinkle evenly with salt and pepper.  Once vinegar is reduced, brush bottom half of bread (cut side) with vinegar.  Place on top of sandwich and invert.

Spray a grill pan with nonstick cooking spray and heat over medium-high heat. Place a cast-iron or heavy skillet on top of sandwich, and gently press to flatten. Leave skillet on; cook 3 minutes on each side or until cheese melts and bread is toasted. Cut sandwich into 4 equal pieces.

Yields 4 servings

Nutrition per serving:  325 calories, 13.4g fat, 5.5g saturated fat, 28mg cholesterol, 726mg sodium, 13.6g carbohydrates, 2.5g fiber, 13.6g protein


Spicy Chicken Sandwich


Who doesn’t love Chick-fil-a?  This is no spicy chicken sandwich from Chick-fil-a, but it is not deep fried and has much fewer calories (compared to 480 calories at Chick-fil-a).  I have never thought to use tortilla chips as a breading, and it was different – I think I prefer Corn Flakes, but using tortilla chips makes this gluten-free!  This sandwich is very juicy and delicious but I will warn you, it definitely took me longer than 3 minutes each side to cook it.

Spicy Chicken Sandwich, from Cooking Light

1/4  cup  egg substitute
3  tablespoons  hot sauce (such as Tabasco)
1  teaspoon  dried oregano
1/2  teaspoon  salt
2  (6-ounce) skinless, boneless chicken breast halves
4 1/2  ounces  baked tortilla chips (about 6 cups)
2  tablespoons  olive oil

To prepare chicken, combine egg substitute, hot sauce, oregano, and salt in a large zip-top plastic bag. Cut chicken breast halves in half horizontally to form 4 cutlets. Add chicken to bag; seal. Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.

Place tortilla chips in a food processor; process 1 minute or until ground. Place ground chips in a shallow dish.

Working with one cutlet at a time, remove chicken from marinade, allowing excess to drip off. Coat chicken completely in chips. Set aside. Repeat procedure with remaining chicken and chips.

Heat a large nonstick skillet over medium heat. Add olive oil to pan, swirling to coat. Add chicken to pan; cook 3 minutes on each side or until browned and done. Serve on a kaiser roll.

Yields: 4 servings

Nutrition per serving (bun not included): 264 calories, 9 g fat, 1.2 g saturated fat, 49.5mg cholesterol, 772.4mg sodium, 23 g carbohydrates,  1.3g fiber, 0.2g sugar, 23.5g protein