Paninis – grilled sandwiches filled with vegetables – are all the rage today. I like this take on a clubhouse sandwich. I use prosicutto instead of bacon since it has less fat and calories. One ounce of prosciutto has 50 calories and 3 grams of fat, whereas bacon has 130 calories and 10 grams of fat per ounce. Sautéing prosciutto gives it the texture.
1. Spray a non-stick skillet with cooking oil and place over medium heat. Sauté the prosciutto for 5 minutes or just until dry and beginning to crisp. Remove from the pan, cool slightly and crumble. Wipe the skillet and re-spray.
2. Working with one at a time, pound the chicken breasts between two sheets of waxed paper to an even 1/4-inch thickness. Sauté the chicken for 5 minutes, or just until cooked and no longer pink in the center, turning halfway. Cool for 5 minutes, then dice.
3. Combine the mayonnaise, lemon juice, mustard, garlic and pepper in a small bowl and mix thoroughly. Spread evenly over the entire surface of the tortillas. Scatter the chicken, prosciutto, cheese, tomato, onion and avocado overtop. Fold in the sides of each tortilla and roll it up tightly.
4. Preheat a non-stick grill pan to hot and spray with cooking oil. Sear the rolls on both sides until browned, approximately 2 minutes per side. Slice in half before serving.
8 oz skinless boneless chicken breast
2 Tbsp light mayonnaise
2 tsp freshly squeezed lemon juice
1 tsp Dijon mustard
1/2 tsp crushed fresh garlic pinch freshly ground black pepper
2/3 cup grated Parmesan or Swiss cheese
1/3 cup diced, seeded plum tomatoes
1/3 cup diced sweet onion
1/2 diced ripe avocado
Nutritional Analysis per Serving
Protein 12 g
Fat 6.1 g
Saturated Fat 2.2 g
Carbohydrates 12 g
Cholesterol 28 mg
Sodium 333 mg
Fiber 1.6 g
Prep Time: 20 minutes
Cook Time: 14 minutes
Make Ahead: Cook chicken and prosciutto a day in advance and refrigerate. Assemble sandwich up to 2 hours ahead, refrigerate and grill just before serving.