Tuscany Panini

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
Italian
Serves: 
6 sandwiches

The display of this Tuscany panini, which features diced chicken, pesto, roasted red peppers and provolone cheese, is too much to resist for visitors to Robert Wood Johnson's cafeteria.

Ingredients

1.5 lb. skinless chicken breast
¾ cup balsamic dressing
1 lb. broccoli rabe
2 tsp. olive oil
1 tbsp. slivered garlic
¾ cup basil pesto
3 medium roasted red peppers
1 lb. sharp provolone, shredded
6 7-in. round Alladin Panini Bread 

Steps

1. Marinate chicken breast in balsamic dressing two hours before grilling or overnight.

2. Grill chicken until internal temperature reaches 165˚F.

3. Blanch broccoli rabe then sauté with olive oil and slivered garlic.

4. Dice chicken, broccoli rabe, peppers; mix thoroughly with basil pesto and shredded sharp provolone.

5. Place 2 cups of chicken mixture on panini bread and spread evenly.

6. Place another panini bread on top and press down firmly. Cut sandwich in half to serve.

Recipe by Timothy Gee, executive chef, Robert Wood Johnson University Hospital, New Brunswick, N.J.
 

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The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

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