Chicken Panini with Cilantro Mayonnaise Recipe

Ingredients

• 2 cloves garlic, minced
• ¼ tsp salt
• ¼ tsp black pepper
• 2 lb bone-in chicken breast halves, skinned
• ½ cup water
• 12 (½-inch) thick slices whole grain Italian or French bread (10 to 12 oz. total)
• 1 recipe Cilantro Mayonnaise
• 6 (¼-inch) thick slices fresh pineapple, quartered
• 2 cups lightly packed fresh baby spinach leaves

1. Sprinkle garlic, salt, and black pepper evenly over chicken, rubbing in with your fingers. Place chicken pieces in a 3-½- or 4-quart slow cooker. Add the water to cooker.
2. Cover and cook on low-heat setting for 6 to 6-½ hours or on high-heat setting for 3 to 3-¼ hours. Remove chicken from cooker. Let stand until just cool enough to handle. Remove chicken from the bones; discard bones. Using two forks, coarsely shred chicken.
3. Spread half of the bread slices with Cilantro Mayonnaise. Divide chicken among the spread bread slices. Top chicken with pineapple and spinach leaves. Top with remaining bread slices. Coat both sides of sandwiches with cooking spray (sandwiches will be full).
4. Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick skillet with cooking spray. Heat griddle or grill according to manufacturer’s directions. (Or preheat skillet over medium heat.) If necessary, add sandwiches in batches. If using griddle or grill, close lid and cook for 2 to 3 minutes or until bread is toasted. (If using skillet, place a heavy plate on top of sandwiches. Cook for 1 to 2 minutes or until bottoms are toasted. Carefully remove plate, which may be hot. Turn sandwiches and top with the plate. Cook for 1 to 2 minutes more or until bread is toasted.) Cut sandwiches in half to serve.