Chicken _ Broccoli Panin

Chicken & Broccoli Panini

GD Star Rating
  • 4 servings
  • 15 min.


  • 1 tablespoon olive oil
  • 1/2 teaspoon chopped garlic
  • 1/4 teaspoon chopped dried rosemary
  • Salt to taste
  • 4 (4-inch) whole-wheat ciabatta rolls, sliced in half, lengthwise
  • 8 ounces cooked chicken, thinly sliced
  • 1 cup DOLE® Broccoli florets, cooked
  • 1 DOLE Peach, pitted and thinly sliced
  • 1-1/4 cups DOLE Spring Mix
  • 3 ounces shredded reduced-fat mozzarella cheese


  • Preheat panini grill to high. Combine olive oil, garlic, rosemary and salt. Brush on the inside of the rolls.
  • Equally divide chicken, broccoli, peaches, spring mix and cheese between rolls.
  • Press sandwiches in the grill until crusts lightly brown and crisp. Remove and cut in half.  Serve warm or enjoy at room temperature.