Grilled Chicken and Spinach Sandwich

• 2 cups KRAFT Balsamic Vinaigrette Dressing
• 16 each small boneless skinless chicken breasts
• 1 cup KRAFT MAYO Real Mayonnaise
• 32 slices sliced whole grain bread
• 2 cups baby fresh spinach
• 8 each roasted red peppers, halved
• 16 slices mozzarella cheese slices (1 oz.)

1. Pour dressing over chicken in non-reactive container.
2. Refrigerate 1 to 2 hours to marinate.
3. Drain chicken; discard marinade.
4. Cook chicken, in batches, in skillet on medium heat 4 to 5 min.
5. on each side or until done (165 degrees F).
6. For each serving: Spread 1 Tbsp.
7. mayo evenly onto 2 bread slices.
8. Cover 1 bread slice with 7 or 8 spinach leaves, 1 pepper half and 1 chicken breast; top with 1 cheese slice and remaining bread slice.
9. Cook in panini grill 5 min.
10. or until cheese is melted and sandwich is golden brown.

chicken breasts, mayo, bread, fresh spinach, red peppers, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/grilled-chicken-spinach-sandwich-123062.aspx (may not work)