PANINI PRESS WEIGHT RECIPES

Steps:

• Preheat outdoor grill (or grill pan or skillet).
• In a small cup, stir together vinegar, oil, oregano, salt and pepper until blended. Brush mixture onto 1 side of each slice of bread.
• To make each sandwich, layer 1/4 of cheese over brushed side of bread and then top with 2 tomato slices and 1/4 cup of arugula. Top with another slice of bread, brushed side down and then coat sandwiches with cooking spray. Repeat with remaining ingredients.
• Grill, lightly pressing with a spatula from time to time, until bread is toasted and cheese melts, about 1 to 2 minutes per side; rub grilled bread with garlic clove.
• Serving size: 1 sandwich

Steps:

• Place chicken in freezer for 10 to 15 minutes, then, using a very sharp knife, horizontally thinly slice each breast into 5 to 6 cutlets
• Thinly slice the cheese or shred on large-tooth grater
• Combine spice sprinkle
• Listicle: Rachael Ray 14-Inch Nonstick Frying Pan Heat a large nonstick skillet over medium-high heat, spray with oil and cook chicken in single layer in batches
• As you add the thin slices to the pan, sprinkle with spice, cook a minute or 2, then flip and season the other side; remove to a tray
• When all the chicken is cooked, add more oil and the vegetables, season with salt and pepper and soften and toss 4 to 5 minutes
• Add stock and let it fully absorb, further softening the vegetables
• Preheat a panini press to 390°F or heat a cast-iron skillet over medium to medium-high
• Build sandwiches: bread, chicken, vegetables, cheese, bread
• Press sandwiches to melt cheese and toast bread crust