Would Mom be happy if you made her a sandwich on Mother's Day?
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If she's like me, a meal prepared by someone else is always a treat. But, if that sandwich is as special as this week's Tuscan chicken panino, she may relinquish the kitchen to the rest of the family more often.
Submarines, heroes and hoagies can all step aside. The hot sandwich right now is the panino - an Italian grilled sandwich that's popping up on restaurant menus everywhere. I've made towering grilled-vegetable panini, savory roast pork panini and have sampled other versions in restaurants all over the Southeast. The sandwich has become so popular, in fact, that a recent Betty Crocker Bake-Off winner was a chicken Florentine panino.
My idea for a Tuscan-flavored version came from a jar of Lindsay Olivada Taste of Tuscany Olive Spread that I found in the pickle and olive section of a local supermarket. The combination of chopped black and green olives, roasted red bell peppers and seasonings adds great flair to everything from hot pasta to hamburgers. You should be able to find some sort of olive spread at your supermarket. (If you can't find the olive spread, you can create your own by combining 1/4 cup each of chopped green Spanish olives and ripe black olives, a 2-ounce jar of chopped pimiento (well drained) and 1/2 teaspoon of Italian seasoning.)
The spread is used twice in this week's recipe. First, it provides a burst of flavor in the prosciutto-wrapped chicken breast that's the centerpiece of the panino. The spread also is combined with reduced-fat mayonnaise for a tasty Tuscan spread.
The recipe begins with a chicken breast cutlet. You can purchase cutlets (whole chicken breasts that are sliced in half horizontally to make two smaller pieces) at most supermarkets, or you can make your own. I've specified ingredient amounts for a single sandwich here, but the recipe can easily be altered to make as many panini as you like.
The cutlets are sprinkled with some freshly ground black pepper, and then are spread with a tablespoon of the olive spread. The chicken gets an over-the-top flavor boost when it's wrapped with three thin slices of prosciutto. The cutlets will bake on a foil-lined baking sheet and in a 400-degree oven for 20 minutes.
This chicken is really special and can be used for other meals besides the panini. Serve atop some fettuccine Alfredo or risotto for an elegant entree. A delicious variation can be made by omitting the olive spread and layering the cutlets with fresh basil leaves, sun-dried tomato slices and sliced fresh mozzarella beneath the prosciutto.
While the chicken is baking, you can assemble the other sandwich ingredients. First, slice some hearty Italian bread on the diagonal and drizzle one side of each slice with olive oil. Next, whip up the olive mayonnaise. Then layer on some fresh spinach, roasted red bell peppers, the chicken and a slice of Fontina cheese.
Heat a nonstick skillet, grill pan or regular grill and brown your panino on both sides. This big sandwich can sometimes be difficult to turn, so alternately you can grill the oiled side of each slice of bread before assembling the sandwich.
When the bread is golden brown on both sides, slice the sandwich and serve with some deli pasta salad and sliced tomatoes for a sandwich supper that's truly special.
TUSCAN CHICKEN PANINO
1 3-ounce boneless, skinless chicken breast cutlet
Freshly ground black pepper
2 tablespoons Olivada Taste of Tuscany olive spread, divided*
3 thin slices prosciutto
1 teaspoon olive oil
2 3/4-inch thick slices Italian or other sturdy bread
1 tablespoon reduced fat mayonnaise
1 slice Fontina cheese
1/4 cup fresh spinach leaves
3 slices roasted bell pepper, patted dry with a paper towel
Heat oven to 400 degrees. Sprinkle the chicken cutlet with some freshly ground black pepper and spread 1 tablespoon of the olive spread over chicken cutlet. Wrap the cutlet with prosciutto. Place on a foil-lined baking sheet and bake for 20 minutes.
Drizzle one side of each slice of bread with the olive oil. Combine the remaining tablespoon of olive spread with the mayonnaise. Place one slice of bread on a cutting board or plate, oiled side down, and spread with half of the olive mayonnaise. Top with the spinach, then with the chicken cutlet, the roasted red peppers and the Fontina cheese. Spread the unoiled side of the remaining slice of bread with the remaining olive mayonnaise and place on top of the sandwich.
Heat a grill pan or nonstick skillet over medium-high and add the sandwich. Toast until bread is golden brown. Carefully turn the sandwich and toast the other side. Slice in half and serve.
Makes 1 sandwich.
* Lindsay Olivada Taste of Tuscany Olive Spread was used for testing purposes.
Nutritional information per serving: 477 calories, 34 grams protein, 38 grams carbohydrates, 3 grams fiber, 21 grams fat, 5 grams saturated fat, 74 milligrams cholesterol and 2,300 milligrams sodium.
Nutrition analysis provided by Michelle Baglio, a licensed and registered dietitian of the Augusta District Dietetic Association. Send questions via e-mail to augustadietitian@yahoo.com.
COMING May 14: Beef and boursin sandwich
See Karin prepare the recipe at noon Tuesday on WJBF-TV (Channel 6).
Write to Karin Calloway in care of The Augusta Chronicle Newsroom, P.O. Box 1928, Augusta, GA 30903. Or send e-mail to karin.calloway@comcast.net. You can find previous Quick Cooking recipes through the online archive at augustachronicle.com/karin.
