Chicken & Broccoli Panini

Ingredients

• 1 tablespoon olive oil 
• 1/2 teaspoon chopped garlic 
• 1/4 teaspoon chopped dried rosemary 
• Salt to taste
• 4 (4-inch) whole-wheat ciabatta rolls, sliced in half, lengthwise
• 8 ounces cooked chicken, thinly sliced
• 1 cup DOLE® Broccoli florets, cooked
• 1 DOLE Peach, pitted and thinly sliced
• 1-1/4 cups DOLE Spring Mix
• 3 ounces shredded reduced-fat mozzarella cheese

Directions

1. Preheat panini grill to high. Combine olive oil, garlic, rosemary and salt. Brush on the inside of the rolls.
2. Equally divide chicken, broccoli, peaches, spring mix and cheese between rolls.
3. Press sandwiches in the grill until crusts lightly brown and crisp. Remove and cut in half. Serve warm or enjoy at room temperature.