Chicken Panini on Rosemary Focaccia Bread


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Chicken Panini on Rosemary Focaccia Bread

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Recipe Data


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    Servings and Ingredients

    Serves 4
    1 (6.5 oz) pkg Hy-Vee pizza crust mix
    ½ c. hot water
    2 tsp. Hy-Vee Select garlic-flavored olive oil
    1 tsp. Hy-Vee rosemary
    5 tbsp. sun-dried tomato pesto
    1 c. shredded Hy-Vee savory rotisserie chicken, divided
    3 oz. Hy-Vee block mozzarella cheese, cut into 12 slices


    1. Mix pizza crust mix with water as directed on package.
    2. Press dough into an 8-inch square baking dish. Brush with oil and sprinkle with rosemary. Press crust with your fingers to make dimples. Let sit in a warm place about 10 minutes.
    3. Bake at 400 degrees for 16 to 18 minutes until light golden-brown.
    4. Once cool, cut into four squares; then split each square horizontally. Spread the pesto on the bottom halves; then layer each with 1/4 cup chicken and 3 slices mozzarella cheese. Top with remaining halves.
    5. Place sandwiches on panini press for 5 minutes, or until bread is toasted and cheese is melted. If a panini press is not available, sandwich can be made in a skillet or on an indoor electric grill.

    Nutrition facts


    370 Calories per serving

    Amounts Per Serving

    • Total Fat: 16g
    • Cholesterol: 30mg
    • Sodium: 590mg
    • Total Carbohydrates: 36g
    • Protein: 19g

    Daily Values

    Vitamin A 6%
    Vitamin C 0%
    Iron 10%
    Calcium 25%