Chicken Florentine Panini

It's the best sandwich, you must try.

Ingredients:
1 (10-ounce) can Pillsbury Pizza Crust
2 boneless skinless chicken breasts halves
3 clove garlic, minced, divided (for seasoning Chicken and for mix with Mayonnaise)
¼ cup mayonnaise
1 cup red onion, diced
1 (9-ounce) package frozen spinach
1 package good seasons Italian dressing mix
1 tablespoon apple cider vinegar
1 tablespoon sugar
4 slices provolone cheese
Olive Oil for fried red onion, vegetable oil for fried chicken


Directions:
1. Preheat oven to 400 degrees F. Unroll dough; place in a greased 15x10-inch baking pan. Starting at center, press dough to edges of pan. Bake 8 minutes in the preheated oven. Let cool.

2. Flatten each chicken breast half, place between 2 pieces of plastic wrap or waxed paper. Working from the center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Sprinkle chicken with Italian dressing mix and 1/2 of minced garlic. Pan fry the chicken with vegetable oil; cook 8 minutes or until browned, tender and juices run clear, turning once.

3. Meanwhile, cook spinach as directed on package. Drain; squeeze dry with paper towels.

4. Heat olive oil in a small saucepan over medium-high heat until hot. Add onion; cook and stir 2-3 minutes or until crisp-tender. Add sugar and vinegar. Reduce heat to low; simmer 3-5 minutes or until most liquid has evaporated, stirring occasionally.

5. In a small bowl, combine mayonnaise and remaining minced garlic. Cut cooled pizza crust into 4 rectangles. Spread each with 1 tablespoon mayonnaise mixture. Top 2 rectangles with onion mixture, spinach, cheese, chicken and remaining crust rectangles, mayonnaise side down.

6. Heat large skillet or cast iron skillet over medium heat until hot. Place sandwiches in skillet. Place smaller skillet on sandwiches to flatten slightly. Cook 1-2 minutes or until crisp and heated, turning once. Cut each sandwich into fourths.

This recipe is from Khun Peaim at www.kruaklaibaan.com Thank you for sharing your great recipe.