The Week of Paninis and Salads!

It's typically Thursday afternoon or Friday morning when I start pondering the next week's meal plan...  Hmm, I'm taking a break from work and it's coffee time and I'm going to check my favorite blogs, peruse WW online...there's got to be something I can make next week that's new and different!  Maybe something I can adapt to make my own...
So last week it hit me.  I love paninis, and I love salads - like mega love them!  Why not have a week of paninis for dinner, with corresponding lunch salads?!  So few ingredients, yet so many flavors.  Who couldn't love it!

Some inspiration credit must be given to Green Lite Bites for the first of this week's delicious panini sandwiches!  I served this with steamed green beans, and it was delicious!

Grilled Balsamic Chicken Panini with Feta, Sun Dried Tomatoes, and Baby Spinach

Inspired by Green Lite Bites Grilled Hummus and Feta Sandwich

Serves 1;  8 Points per serving

To prepare a corresponding salad for lunch the following day, double the chicken and sun dried tomatoes.

• 1 Ciabatta roll
• 1 (3 oz) boneless, skinless chicken breast
• 1/2 oz sun dried tomatoes (not packed in oil)
• 1/4 cup fresh baby spinach
• 1 oz sliced feta cheese
• balsamic vinegar
• salt and pepper

1. Poke chicken breast with fork, place between two sheets of cling wrap, and pound with meat tenderizer until 1/4 inch thick.  Place chicken in shallow bowl, sprinkle salt and pepper, and marinate in desired amount of balsamic vinegar.  Set aside for 5 to 10 minutes.
2. Prepare sun dried tomatoes according to package instructions.  Typically, you will pour boiling water over tomatoes ~1 inch deep, allowing to soak for 10 minutes. 
3. Cook chicken in a nonstick skillet over medium heat until done.  Pat dry and set aside.
4. Layer ingredients on Ciabatta roll, keeping the feta on the bottom.  Drizzle about 1/4 tsp balsamic vinegar onto the top piece of bread before closing the sandwich.
5. To cook the panini, use a panini press or George Foreman.  Or... place panini in a skillet with olive oil spray.  Lightly spray the panini, and press it down using something heavy and flat (I used a full tea kettle).  Just before the panini is heated through, flip it, and continue to cook a minute or two more.