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Roast Chicken Pita Panini w/ Cucumber Olive Salad Recipe


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     Roast Chicken Pita Panini w/ Cucumber Olive Salad

Category   Entrees - Maindishes
Sub Category   None
Servings   4

3/4 cup pitted kalamata olives, halved lengthwise, plus 1 1/2 tbsp olive brine
1 tbsp dried oregano
2 tsp Dijon mustard
6 tbsp extra-virgin olive oil
2 cucumbers, peeled, halved lengthwise, seeded and sliced thin
1/2 small red onion, sliced thin
Salt & pepper
1 rotisserie chicken, skin discarded, meat shredded into bite size pieces (about 3 cups)
1 cup crumbled feta cheese
4 (8-inch) pita breads

Whisk olive brine, 1 1/2 tsp oregano, and mustard in medium bowl. Slowly whisk in 4 tbsp oil until emulsified. Add cucumbers, olives, and half of onion and toss to combine. Season with salt & pepper; set aside.
Combine chicken, feta, remaining onion, 1 tbsp oil, and remaining oregano in large bowl. Cover half of each pita round with one-quarter of chicken mixture and fold over. Brush both sides of pita with remaining oil.
Heat grill pan or large nonstick skillet over medium heat for 1 min. Place 2 sandwiches in pan and weight with Dutch oven. Cook sandwiches until golden brown and cheese is melted, about 5 mins per side. Repeat with remaining sandwiches. Serve with cucumber-olive salad.

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