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pat (about 1/3 inch) butter
oz goat cheese, softened
tbsp chopped fresh basil
(3-4 ounce) grilled chicken breast
Heat a panini pan and press over medium grill on your stove (or preheat your panini press).
Melt the butter. Lightly brush the sides of the bread with the butter.
Spread the goat cheese onto one slice of bread. Top with chopped basil, then chicken breast, tomatoes and a sprinkle of salt and pepper. Top with second slice of bread.
Press the sandwich on the panini pan/press until lightly browned on both sides.
Goat Cheese Panini and Tomato Basil Bisque
Sometimes dinner and lunch can have a great deal in common. In this week’s “4PM Panic” post I’m recreating for my family a sandwich I enjoyed last week for lunch from the Galleria market in Chicago. One fun perk of working in the city is the amazing selection of fabulous foods available for lunch. I decided that this sandwich would make an excellent dinner option for my gang.
This Goat Cheese Panini is packed with goat cheese, fresh basil, fresh baby spinach, grilled mushrooms, tomatoes and avocado then grilled. Hungry? We paired this with Heinen’s delicious Tomato Basil Bisque soup. This has been my favorite soup sold by Heinen’s since the first time I shopped there. If they are not serving it hot on the day you shop you can buy it by the quart in the deli section. It’s so good that they have it available every day.
Goat Cheese Panini
- 8 slices of crusty bread
- 1 pound baby spinach
- 1 pound portabella mushrooms sliced
- 12 leaves of fresh basil
- 2 tomatoes sliced
- 12 ounces of crumbled goat cheese
- 2 fresh ripe avocadoes
- 4 Tablespoons butter
- 1 Tablespoon olive oil
- 1 quart of Tomato Basil Bisque
- In a sauté pan sauté the mushrooms in 1 tablespoon olive oil set aside.
- Using a panini press or grill pan heat the pan on high.
- Assemble your sandwiches by buttering the outside of each slice of bread. Inside two pieces of bread layer the spinach, basil, tomatoes, mushrooms, avocado and goat cheese.
- Grill until golden brown.
Slice and serve with soup. This is a super easy, quick and delicious dinner (or lunch).
As I set out on my “healthy lifestyle” I quickly began to realize that I needed to be able to have foods on hand that was quick for me to prepare and eat. I would find myself making the kiddos lunch and I would have what they were eating. While the majority of the time they eat a muffin, fruit salad or jelly sandwiches, that’s not what I needed to fuel my body. So I found myself just not eating. Which wasn’t good.
I would get the shakes, get bad headaches and just felt like crap after having worked out in the morning. I needed to come up with a way that fit into my SAHM lifestyle and allowed me to quickly make my own lunch while I was either preparing the kiddos lunch or while they ate their lunch. This Grilled Chicken Salad with Goat Cheese has become my go-to. Seriously it’s so easy and comes together quickly so that I can sit at the table with the littles while they eat their lunch.
Now this is kinda where Meal Planning comes into play! When I am grilling I’ll throw an extra piece or two of chicken on the grill and set aside in the refrigerator. Whether it’s marinated or has a seasoning on the chicken breast it makes for a great add on to any salad. Then when I need a quick and easy lunch I’ll pull out a handful of cherry tomatoes that I halved using two smalls salad plates, a few cucumbers, two handfuls of a Spring Salad Mix and goat cheese! I’ll drizzle on Garlic Expressions and a few croutons and I’m on my way to joining the little kids at the table for lunch!
Do you want more salad recipes? Check out a few of my favorites:
This Grilled Chicken Salad is a great light lunch (or dinner!) that is packed full of nutrients, will leave you feeling good and fuel you until snack time!
Just made this again. Used George Foreman grill and Drunken Goat cheese. It's pretty awesome.
This is seriously one of the best sandwiches I've ever eaten in my life. I only marinated the chicken for a few hours and still got a nice flavor, but next time I'll try and see if going for longer makes a difference. I seriously had dreams of this sandwich after I made it. So good.
Didn't have time for the marinade, so improvised with a balsamic vinegar dressing and mixed it with honey. The mix was so the dressing would stick to the chicken, while grilling, rather than just running off. Seemed to work. Took someone's advice and bought the sun-dried tomato pesto and I definitely recommend that route as well. Over all, awesome and quick grilled-chicken recipe. Definitely having again!
A decent recipe. The marinade for the chicken is rather dull. Follow others advice and be sure to flatten the chicken breasts or use small ones. Used both french baquette and sour dough baquette and both were equally good.
Delicious! I made this as written and my family loved it! I'll experiment with other cheeses next time.
Will definitely be making again, but with a couple of minor tweaks. I'll pound the chicken flat as the thick chicken breasts made it difficult to eat. I'll also increase the "fixings" as everyone had suggested. More goat cheese, grilled onions and sundried tomatos next time!
I prepared these sandwiches for a family gathering and they were a huge hit. I toasted ciabatta rolls and happened to see sun-dried tomato pesto when shopping which made spreading simple. Will definitely do this one again. Marinated chicken breasts were excellent the next day without bread.
This is easy and delicious. I definitely recommend buying the thin-sliced chicken breast as it grills better. Very good with sweet potato fries. Yum!
This was a great recipe! Definitely double the amount of onions and use sun dried tomato paste. Fed a party of 10 and everyone there absolutely loved it!
This was exceptionally delicious. I marinated the chicken for 3 days (couldn't fix it the day I had planned originally) Used thawed Costco breasts. Cooked the onions (doubled the number) wrapped in thick foil on the grill to avoid them falling through. Used extra thick spread of goat cheese. Had a drop in guest that night and we all, including my young children raved about it.
Mmm, delicious. Also works if you substitue chick'n for the chicken.
We all loved it! I used more goat cheese and sundried tomatoes and could have used more onions. Some of my onions fell through the grill grates!
This was excellent. The grilled, marinated chicken breast was wonderful on it's own, but putting it together with the sundried tomatoes and goat cheese put it over the top. Fast, easy, and delicious!! I will make again and again.
This was a great dinner for an ɺverage' night with the husband. I loved it and plan to make it again!
We love this- even packed a lunch for a long Pacific flight. It was fantastic.
WOW WOW WOW. This is our favorite. I made it for a year or so as is (extra garlic in the marinade). Now I've grilled and adde portabella slices, red pepper slices, and red onion slices (all marinated) and its better than ever. This recipe will NOT FAIL to please. (Grill everything)
Fantastic and easy. I flattened the chicken breasts to an even thickness, and grilled them about 8 minutes instead of 10. Simple enough to make any time and delicious enough for guests.
A big hit at the last picnic. I will use additional goat cheese and sun-dried tomatoes next time. I'll probably also flatten the breast first.
Delightfully light but flavorful. The sun-dried tomatoes in olive oil added a zippiness. I used Wegman's cheese bread Chavrie cheese, Vidalia onions, spring mix, and sliced rotisserie chicken. I did not make the sauce but will next time. The winning combination will make this a regular in my recipe rotation.
This is the perfect panini. Delicious. I seasoned chicken with plenty of herbs first and it added to the overall flavor.
Wonderful, we all loved it! I needed a last minute recipe for dinner and found this. I didn't have the sun dried tomatoes and it was still delicious. It will be a keeper.
Great recipe and easy to prepare in advance! Make smaller sections for appetizers. I used sun-dried tomato paste which made it easier to eat. less to fall out of the sandwich.
Loved this sandwich! Hubby and I don't like white meat, so used boneless thighs, pounded thin, and herb flavored goat cheese. I usually don't like arugula but it was perfect on this sandwich. A keeper!
Servings and Times
- 2 pieces grilled lemonchicken
- 1 large ciabatta bread
- ¼ cup basil pesto
- 1 large beefsteak tomato
- 6 ounces italian fontina cheese
- 2 ounces fresh bagged baby spinach
While the chicken is grilling, we cover our grilling brick with heavy duty aluminum foil.
We cut our bread in half lengthwise, and then each half in half for four good-sized sandwiches.
When the chicken is cooked, we slice each piece in half lengthwise. We coat each sandwich with 1 tablespoon of pesto, spreading it on both sides of the bread. We top with some tomato and cheese, the chicken, and some of the spinach leaves. When all the sandwiches are made, we put them on the grill, two at a time, weighting them down with the brick facing the open sides of the sandwiches so as to try and keep the ingredients inside. We cook for a few minutes on the one side, carefully remove the brick, flip the sandwiches, and weight again. We keep them on the grill until the crust is toasty and the cheese is melted. We repeat with the remaining sandwiches and serve.