Mushroom and Chicken Paninis with Avocado Mayo
Elevate your sandwich game with these irresistible Mushroom and Chicken Paninis with Avocado Mayo—a hearty, flavor-packed recipe perfect for lunch or dinner. Tender grilled chicken breast pairs beautifully with buttery, sautéed button mushrooms, fresh baby spinach, and creamy provolone cheese, all layered between slices of golden-toasted sourdough bread. The star of the show? A luscious avocado mayo, mixed with lime juice for a zesty twist that adds an extra layer of indulgence. Easy to prepare in under 40 minutes, these gourmet paninis are ideal for a quick weeknight meal or an elevated lunch option. So fire up your panini press and treat yourself to the ultimate combination of crisp, creamy, and savory!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 1 cup Button mushrooms
- 1 tablespoon Butter
- 1 medium Avocado
- 2 tablespoons Mayonnaise
- 1 teaspoon Lime juice
- 4 slices Sourdough bread
- 4 slices Provolone cheese
- 1 cup Baby spinach leaves
Directions
Step 1
Preheat a grill pan or skillet over medium heat.
Step 2
Rub the chicken breasts with 1 tablespoon of olive oil, salt, black pepper, and garlic powder.
Step 3
Place the chicken breasts on the hot grill pan and cook for 6-7 minutes per side, or until fully cooked. Remove from the grill and let them rest for 5 minutes, then slice thinly.
Step 4
In a separate skillet, heat 1 tablespoon of butter over medium heat. Add the sliced button mushrooms and sauté for 5-7 minutes, or until golden and tender. Remove from heat and set aside.
Step 5
In a small bowl, mash the avocado and mix it with mayonnaise, lime juice, and a pinch of salt to create the avocado mayo. Set aside.
Step 6
Spread a generous layer of the avocado mayo on one side of each slice of sourdough bread.
Step 7
Layer one slice of bread with provolone cheese, spinach leaves, sliced grilled chicken, and sautéed mushrooms. Top with another slice of provolone cheese and the second slice of bread (avocado mayo facing inwards).
Step 8
Lightly brush the outside of the sandwiches with the remaining tablespoon of olive oil.
Step 9
Heat a panini press or a skillet over medium heat. Cook the paninis for 2-3 minutes per side, pressing gently, until the bread is golden and crispy and the cheese has melted.
Step 10
Slice in half and serve warm. Enjoy your Mushroom and Chicken Paninis with Avocado Mayo!
Nutrition Facts
| Serving size | (903.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2065.5 |
| Total Fat 124.5g | 0% |
| Saturated Fat 37.3g | 0% |
| Polyunsaturated Fat 6.9g | |
| Cholesterol 369.5mg | 0% |
| Sodium 5316.7mg | 0% |
| Total Carbohydrate 127.3g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 7.5g | |
| Protein 122.4g | 0% |
| Vitamin D 2.2IU | 0% |
| Calcium 1024.6mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 2062.0mg | 0% |
Source of Calories