Treat your family to these hot sandwiches for a hearty lunch or casual supper. They can be on the table on 20 minutes.
large slices sourdough bread (1/2 inch thick)
tablespoons butter or margarine, softened
oz smoky Cheddar cheese, sliced
cups shredded cooked chicken
cup cooked real bacon bits (from 3-oz jar)
thin slices tomato
thin slices onion, separated into rings
Heat panini maker or closed contact grill for 5 minutes. Spread 1 side of each bread slice with butter. On unbuttered side of 2 slices, arrange half of the cheese. Top evenly with chicken, bacon, tomato, onion and remaining cheese. Top with remaining 2 bread slices, buttered sides up.
Place sandwiches on grill. Close grill; cook 3 to 5 minutes or until bread is toasted and cheese is melted. Cut each sandwich in half to serve.
Eight slices regular white bread can be substituted for the 4 large sourdough slices.
If you don’t have a panini maker or closed contact grill, you can cook the sandwiches in a 10-inch nonstick skillet. Heat the skillet over medium heat; cook sandwiches for 2 to 3 minutes on each side or until bread is toasted and cheese is melted.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving (1/2 Panini)
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.