Southwestern Chicken Pannini

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Smoke Blower
Original poster
Jan 11, 2006
Northwest Washington State
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.
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). is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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