Fast and filling, these Mediterranean Chicken Sandwiches are full of flavor!
We love these things!! I like using naan bread, but pitas and other flatbreads work as well. You know how, when cooking things like this (or omelette or over sized quesadilla), flipping it causes a disastrous come apart? Yea? Forget about that! With this cast iron skillet method that I got from Guy’s Big Bite, you’ll have perfectly pressed sandwiches. I prefer this method to a panini press any day, hands down.
Mediterranean Chicken Sandwich
Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Ingredients
- 8 pieces of naan bread
- 1 lbs chicken tenders
- Cavender's seasoning
- 1 tbsp olive oil
- 1 cup mozzarella cheese
- 4 tbsp feta cheese
- 2 tbsp sun-dried tomatoes
- 1/2 cup fresh spinach, chopped
- 4 tbsp peperoncini peppers
- Also required: 2 different size cast iron skillets (large/med, med/small)
Instructions
- Rinse the chicken tenders, pat dry, chop, and season with Cavender's.
- Add olive oil to skillet and place over medium high heat.
- Add chicken and cook for approximately 10-12 minutes, or until done.
- Take one piece of naan bread and top with chicken, spinach, feta and mozzarella, peppers, and tomatoes. Evenly distribute the toppings then place the second piece of bread on top. The goal is to have this pressed tightly and fully filled. It's better to have overflow at the beginning than to have a loose sandwich that falls apart.
- Heat two cast irons (one large, one medium or medium and small) over medium high heat.
- Place the completed sandwich in the larger cast iron. Then, take the heated smaller cast iron and sit it on top of the sandwich, ensuring that it sits flat to heat evenly. Press for approximately 2-3 minutes, or until lightly browned and thoroughly heated.
- Cut in half and serve.
Nutrition Information:
Serving Size: 1Amount Per Serving: Calories: 510Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 41mgSodium: 1055mgCarbohydrates: 59gFiber: 3gSugar: 5gProtein: 23g