Roast Chicken Pita Panini with Cucumber-Olive Salad

Name: Roast Chicken Pita Panini with Cucumber-Olive Salad
Yield: Serves 4
Ingredients: 3/4 cup, pitted kalmata olives, halved lengthwise, plus 1 1/2 tablespoons olive brine; 1 tablespoon, dried oregano; 2 teaspoons, Dijon mustard; 6 tablespoons, extra-virgin olive oil; 2 , cucumbers, peeled, halved lengthwise, seeded, and sliced thin; 1/2 small, red onion, sliced thin; , Salt and pepper; 1 (2 1/2-pound), rotisserie chicken, skin discarded, meat shredded into bite-size pieces (about 3 cups); 1 cup, crumbled feta cheese; 4 , (8-inch) pita breads

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Appears in Cook's Country October/November 2010

We rethought pita bread for a quick Greek-style pressed sandwich.

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

To cut down on the cooking time for our Roast Chicken Pita Panini with Cucumber-Olive Salad, we used a whole, cooked rotisserie chicken instead of cooking the chicken ourselves. Weighing down the sandwiches with a Dutch oven created a makes...

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