Grilled Chicken and Roasted Red Pepper Panini


Grilled Chicken and Roasted Red Pepper Panini 

From The Pioneer Woman

John is generally wary of meatless dinners, but he has been a great sport throughout my ongoing fall produce-based entree rampage.  So when I set my sights on making parsnip soup for dinner last week I decided to be nice and suggest a soup and sandwich duo.

John’s sandwich pick is from one of his favorite man-friendly food blogs, the Pioneer Woman.  It rounded out our meal perfectly, and was really flavorful and hearty.  The marinated, grilled chicken is beyond awesome.  I could have easily just eaten that as an entree, and one of these days we probably will.  But taking it to the next level and making the panini is easy enough.  I bet you could even use jarred roasted red peppers for a great result and a few less steps.  Plus the pesto mayo spread can easily be re-purposed the next day for breakfast sandwiches.

Ingredients

  • 2 whole boneless, skinless chicken breasts
  • 8 whole sundried tomatoes, packed in oil
  • 3 Tbsp prepared basil pesto (we used jarred – but use your own if you’re awesome and have some on hand!)
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp lemon juice
  • 1/2 tsp salt
  • pepper, to taste
  • 1/4 cup mayonnaise
  • 2 red bell peppers
  • 8 slices provolone cheese
  • 8 slices bread
  • 2 Tbsp butter, softened

Preparation

  1. Pound chicken until it’s uniformly thick.
  2. In a blender or food processor puree sundried tomatoes, pesto, olive oil, lemon juice, salt, and pepper.
  3. Mix 3 tablespoons of the tomato mixture with mayonnaise.  Cover and refridgerate until needed.
  4. Add remaining mixture to a ziploc bag with the chicken breasts. Smush around to coat the chicken, then refrigerate for several hours or overnight.
  5. Heat heavy skillet or grill to medium.  Grill chicken until done.  Slice into strips.
  6. If you have a gas range, blacken red peppers directly over the flame.  If you do not have a gas range, blacken them directly under the oven broiler.
  7. Immediately seal blackened peppers in a ziploc bag. Allow peppers to sit, sealed, in the bag for at least 20 minutes. When cool enough to handle, remove from bag and use fingers to slip off the blackened skin. (Don’t be afraid to leave some black bits!)
  8. Cut the peppers in half, remove seeds, and slice into strips.
  9. To assemble the panini, spread mayo mixture on one side of all 8 slices of bread.  Place chicken, peppers, and 2 slices of cheese on the mayo side of 4 of the bread slices.   Top with second bread slice, mayo side down.  Butter the outsides of the bread.
  10. Grill in panini pan until the cheese looks melty and the bread is brown and crunchy.

Serves 4

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