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Southwestern Chicken Pannini

post #1 of 2
Thread Starter 
Here is a great recipe for a chicken panini that I got from “Cuisine at Home†magazine, a great rag that contains zero advertisements. I recently got a panini press that I use, I can't seem to stop my self from buying odd ball kitchen gadgets. My folks on the other hand use their Gorge Forman grill. No matter how you do it this is a recipe that is worth the effort and provides enough pesto and mayo spreads for lunches the next day.

Recipe – Makes 4 sandwiches
2 Cups cilantro
4 cloves garlic
1 jalapeno, seeded and chopped
Juice of one lime
2 Tbsp olive oil
¼ cup mayonnaise
2 Tbsp canned chipotle chile in adobo, minced
1 tsp sugar
2 oz Pepper Jack or Havarti cheese
6 oz of smoked chicken
8 slices of sourdough bread, soften with warm butter

Pulse cilantro, garlic, jalapeno, and lime juice in a food processor until minced; scrape down sides of bowl. With machine running, drizzle in oil until paste forms.

Combine mayonnaise, chipotle, and sugar in a small bowl

Butter one side of each of the slices; on the other side spread mayonnaise on half of them and pesto on the other half. Top the pesto slice with; cheese, then chicken and finally the mayonnaise slice, butter side up. Put whole sandwich in press and cook until golden brown.
post #2 of 2
Oh yum! That sounds very tasty. It's down on my list of recipes to try. Another thought for this is to try it on foccocia bread. If you have a Panera or Atlanta Bread Company near you they sell pretty good artisan foccocia loavs (maybe not as good as mine but that recipe is a secret).
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