Ham, Turkey, Arugula, Fontina and Caramelized Onion Panini

A few of my absolute favorite items are caramelized onions, fontina cheese and avocado. Today I was in the mood for all of these so I created this panini.  If you like sandwiches with ham and turkey you'll go crazy for this panini!

Ingredients:
Country White Sourdough Bread
6 slices of honey baked ham
4 slices of turkey
1 medium sliced onion
3-4 oz sliced fontina cheese
1 small sliced avocado
A large handful of Arugula
2 tablespoons olive oil

Preparation:
Preheat olive oil in a small skillet over medium heat. Once hot place sliced onions and cook until browned (about 10 minutes.) Set aside.

Slice the sourdough bread in 1/2-inch pieces.  Place 1/2 the sliced avocado, 1/2 caramelized onions, 1/2 fontina,  1/2 ham, 1/2 turkey and top with the arugula. Place the other bread slice on top and cook in a panini press for about 5 minutes.

Follow the steps above with the second panini.  Serve and Enjoy!

Recipe adapted from Epicurean Mom

Leftover Chicken Mozzarella Sandwiches

A very yummy way to eat up your chicken leftovers without having the same exact meal the very next day is to make sandwiches. I used the leftover chicken and peppers from our dinner on Monday night to make basil mozzarella sandwiches! I was going to make my own sun dried tomato pesto sauce but I happened to be at our local organic grocery store, Lazy Acres, and saw they had their own fresh homemade sun dried tomato pesto sauce. Needless to say it cut back on a lot of time just using their delish pesto!



Chicken Mozzarella Sandwich:

Ingredients

• 1/4 cup (about 2 ounces) sun-dried tomato pesto
• 2 tablespoons fat-free mayonnaise
• Chicken breast leftovers
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1 (8-ounce) loaf ciabatta
• 6 large basil leaves
• 3/4 cup (3 ounces) chopped part-skim mozzarella cheese
• 1/2 cup bell pepper leftovers
• 1 large tomato, thinly sliced

Preparation

Combine pesto and mayonnaise in a small bowl, stirring to blend.
Preheat broiler.

Cut ciabatta in half horizontally. Spread pesto mixture evenly over cut sides of bread. Arrange the chicken slices evenly over bottom half. Top chicken evenly with basil leaves, and sprinkle cheese over top. Place bottom half on baking sheet, and broil 3-5 minutes or until cheese melts. Pop the top of the ciabatta bread in the broiler for the last 2 minutes. Arrange bell pepper and tomato over cheese and cover with top half of bread. Cut in half and enjoy!