Menu Part: 
1 sandwich

A twist on the classic panini, this version is made with naan and features feta cheese.


1 naan bread
1/4 tsp. olive oil
2 oz. slow-roasted, garam masala-seasoned pulled chicken
1 tbsp. crumbled feta
1 tbsp. chopped wilted spinach
2 slices provolone cheese
2 slices ham
2 slices tomatoes, halved


  1. Smear olive oil on the outside of bread.
  2. Cut in half lengthways.
  3. In bowl, mix chicken, spinach and feta. Keep aside.
  4. Place 1 slice provolone, all tomatoes, ham and chicken filling on one half of bread.
  5. Lay down remaining provolone and second half of bread with oiled side out.
  6. Place in pre-heated panini press untill warm inside and golden, crispy outside.
  7. Cut in wedges and serve immediately.
Source: Saint Clare’s Health System, Denville, N.J.

Additional Tips

Additional Tips

  • Use a ridged panini press
  • Do not over toast the sandwich, the bread may dry out.

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