While stocking my new kitchen when I moved, I found one of those on-the-counter grills on sale, and I just had to get it. While I’m still mastering some of the grilling techniques on it, I have learned how to get the beautiful grill marks on a panini. This sandwich turned out to be delicious.
Roasted Chicken Brie & Tomato Panini
- Hearty Multigrain Bread, sliced
- Roasted chicken, sliced
- Marinated Sundried Tomatoes
- 1 Handful Fresh Spinach
- 4 Slices of Brie Cheese
- Olive Oil
Preheat the grill to medium heat. Slice two pieces of bread, about 1 inch thick. Brush or spray with olive oil on each side, and place onto the grill. Once the bread starts to toast, flip it over and begin to top with the other ingredients.