Chicken And Mushroom Panini

• cooking spray
• 2 cups pre-sliced cremini mushrooms or 2 cups pre-sliced button mushrooms
• 1 teaspoon minced garlic
• 1/4 cup canola mayonnaise (to which you add crushed red pepper flakes)
• 2 tablespoons chopped sun-dried tomatoes, packed without oil
• 1 tablespoon capers
• 8 slices ciabatta (1 1/2 oz) or 8 slices sourdough bread (1 1/2 oz)
• 8 ounces chopped skinless boneless rotisserie chicken breasts
• 4 slices reduced-fat provolone cheese

1. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray.
2. Add mushrooms and garlic to pan, saute 3 minutes or until mushrooms are tender; remove from heat and set aside.
3. Combine mayonnaise (with crushed red pepper flakes), tomatoes, and capers in a mini food processor; pulse until well combined.
4. Spread 1 T mayonnaise mixture over each of 4 bread slices; top each with 1/4 cup mushroom mixture, 2 oz chicken, 1 cheese slice and 1 bread slice.
5. Heat a large grill pan over medium heat.
6. Coat pan with cooking spray.
7. Add sandwiches to pan; place a cast-iron skillet or other heavy skillet on top of sandwiches, press gently to flatten sandwiches.
8. Cook 2 minutes on each side or until bread is toasted (leave cast-iron skillet on top of sandwiches while they cook.).
9. E N J O Y!

cooking spray, mushrooms, garlic, canola mayonnaise, tomatoes, capers, bread, chicken breasts, provolone cheese

Taken from www.food.com/recipe/chicken-and-mushroom-panini-402623 (may not work)