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  Chicken Florentine Panini
   Sandwich
   Gazette
   7/9/2008
Ingredients:
1 10-oz can Pillsbury Refrigerated Pizza Crust
1 9-oz pkg frozen spinach
1/4 cup light mayo
1 garlic clove, minced
1 T EVOO
1 cup red onion, chopped
1 T sugar
1 T vinegar (cider, red wine or balsamic)

2 boneless, skinless chicken breast halves
1/2 tsp dried Italian seasoning
1 clove garlic, minced
4 (4-inch) slices provolone cheese
Instructions:
Heat oven to 375.
Unroll dough; place in ungreased 15 by 9-inch baking pan. Starting at center, press out dough to edges of pan. Bake for 10 min. Cool 15 min or until completely cooled.
Meanwhile, cook spinach as directed on pkg. Drain well; squeeze dry
with paper towels.
In small bowl, combine mayo & one of the garlic cloves; mix well. Refrigerate.
heat oil in small saucepan over med-high heat until hot. Add onion; cook & stir 2 to 3 minutes or until crisp tender. Add sugar & vinegar. Reduce heat to low; simmer 3 to 5 min or until most of the liquid has evaporated, stirring occasionally.
Flatten each breast half to about 1/4-inch thick.
Sprinkle chicken with Italian seasoning & minced garlic. Spray large skillet with nonstick cooking spray.
Heat over med-high heat until hot. Add chicken; cook 8 minutes or until browned, fork tender & juices run clear, turning once.
Cut cooled pizza dough into four rectangles. Remove from pan; spread each w/ 1 T mayo mixture.
Top two rectangles with chicken, spinach, onion mixture, cheese & remaining crust retangles, mayo-side down.
Heat large casr-iron skillet over med-high heat until hot. Place sandwiches in skillet. Place smaller skillet on sandwiches to flatten slightly. Cook 4 to 6 minutes or until crisp & heated, turning once. Cut each into quarters.

Makes 8 sandwiches; four servings.
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