Serves: 5
Total Calories: 272
Yield: 4 sandwiches
Place chicken in a large zip lock bag. Add 1 cup of dressing to bag and squeeze to make sure dressing covers all the chicken. Refrigerate for 30 minutes to 2 hours. Grill on a medium grill or grill pan for 2-3 minutes each side or until cooked through.
Preheat flat top on medium-high with panini press on top. While griddle is preheating, butter one side of each piece of bread. Place 2 buttered sides together and top with a swipe of mayonnaise, cooked chicken breast, slice of ham and slice of Swiss cheese. Top with bottom slice of bread (buttered side out), on the top of sandwich.
Turn grill down slightly and place a sandwich on the grill. Gently press the panini press on top and cook 2 minutes or until the bread is golden brown and cheese is melted.
Repeat with each sandwich allowing panini press to heat briefly in between.
This Chicken Cordon Bleu Panini recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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