Portobello-Chicken Panini

Tender portobello mushrooms help keep the chicken juicy in this crispy grilled sandwich.


  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon Italian Seasoning Mix
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1   garlic clove, pressed
  • 2 large portobello mushroom caps
  • 2 slices (1/2 inch thick) large white onion
  • 1 cup (4 ounces) grated Provolone cheese
  • 2   plum tomatoes, sliced
  • 8 slices (3/4 inch thick) Italian bread such as Vienna
  • 1 cup shredded roasted chicken


  1. In (1-cup) Prep Bowl; whisk together oil, vinegar, seasoning mix, salt, black pepper and garlic. Brush mushroom caps and onion slices with vinaigrette using Chef's Silicone Basting Brush.

  2. Heat Grill Pan over medium heat 5 minutes. Place mushrooms and onion onto grid of pan; place Grill Press on top. Cook 4-6 minutes, turning once. Remove to Large Grooved Cutting Board. Thinly slice mushrooms on the bias using Santoku Knife. Cut onion slices in half; set aside.

  3. Grate cheese using Rotary Grater. Slice tomatoes using Ultimate Mandoline using v-shaped blade. To assemble sandwiches, generously spray one side of each bread slice with oil using Kitchen Spritzer. Arrange four bread slices oil side down on cutting board; top with half of the cheese. Arrange chicken, mushrooms, onion and tomatoes over cheese. Top with remaining cheese and remaining bread slices, oil side up.


  • 4  servings

Nutrients per serving:

Calories 590, Total Fat 20 g, Saturated Fat 6 g, Cholesterol 45 mg, Carbohydrate 73 g, Protein 29 g, Sodium 1340 mg, Fiber 5 g

Cook's Tips:

Italian seasoning can be substituted for the Italian Seasoning Mix, if desired.

To make mini paninis, substitute half of a 16-ounce French baguette, cut into sixteen 1/2-inch-thick slices, for the Italian bread. Substitute six baby portobello mushroom caps for the large portobello mushrooms. Proceed as recipe directs; cut paninis in half with Bread Knife.

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