Wednesday, May 9, 2012

Greek Paninis

George Foreman week continues here on The Spatularettes, and this time with a lunch recipe!  Not only is the Foreman an electric grill, but it also it is also multi-tasks as a panini press.  We've tried out a couple of great grilled sandwich recipes, but This Greek Pita Panini is definitely our favorite.  Simple ingredients come together to form a simple, yet satisfying lunch.  If you are vegetarian like Small One, try substituting some tofu in for the chicken!

- 1 large chicken breast
- 4 oz of mushrooms, diced
- 2 small tomatoes (or 1 large one), diced
- 1/2 small red onion, chopped
- 1/4 cup crumbled feta cheese
- Baby spinach
- 6 pitas (6 inch diameter)

Season one large chicken breast (we used a Mediterranean spice blend and salt) and cook it through on the stove top, or right on the grill if you want to save  yourself some dishes!  Dice the cooked chicken and combine in a large bowl with mushrooms, tomatoes, red onion, and feta.  Gently toss ingredients to mix.

Slice 6 pita rounds in half and gently open them to form 12 pockets.  Stuff each pocket with a little bit of spinach then divide the chicken/veggie mixture evenly between them.  Fit as many pitas on the grill surface of your George Foreman as you can and close it tightly.  Cook for 5 minutes or until the filling is warm and the pita has perfect grill marks.

We suggest serving your pita paninis with hummus and a Greek salad for real Mediterranean flair!

Tall George and Small George

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