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Alfredo Florentine Chicken Panini

"Chopped spinach with shredded chicken and cheese in a creamy sauce makes a delicious panini filling on crusty bread spread with additional cream sauce."
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Ingredients

20 m servings 312 cals
Original recipe yields 5 servings

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Directions

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  • Prep

  • Ready In

  1. Heat panini grill.
  2. Reserve 1/3 cup Cooking Creme. Heat oil in large skillet on medium heat. Add spinach; cook and stir 1 to 2 min. or just until wilted. Add remaining Cooking Creme, chicken and shredded cheese; cook and stir 5 min. or until chicken mixture is heated through and cheese is melted.
  3. Spread chicken mixture onto 5 bread slices; cover with remaining bread slices. Spread outsides of sandwiches with reserved Cooking Creme.
  4. Spray grill with cooking spray. Add sandwiches, in batches; cook 2 min. or until golden brown.

Footnotes

  • How to Pull the Cooked Chicken: Use 2 forks to pull the skinned and boned cooked chicken into shreds. If using a rotisserie chicken, you should get about 4 cups pulled chicken from each chicken. Refrigerate any unused shredded chicken for another use.
  • Substitute: Prepare using pulled cooked pork.
  • Special Extra: For more flavour, add 1/2 tsp. lemon zest to the cooked spinach with the remaining Cooking Creme, chicken and shredded cheese.

Nutrition Facts


Per Serving: 312 calories; 17.2 g fat; 23.3 g carbohydrates; 15.3 g protein; 48 mg cholesterol; 625 mg sodium. Full nutrition

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Reviews

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Pretty good, was hopping for something a little more flavory but for how easy it was to make this was awesome.

We liked this sandwich but because spinach by its nature is so bland, I sauteed sliced garlic in the oil before I wilted the spinach in it and I used a couple of slices of provolone cheese inste...

Quick meal idea! Used regular brick cream cheese, about 3/4. Added 2x the spinach because it cooks down. Buttered the bread and toasted in frying pan. Delicious! Great leftovers though the mixt...