Chicken Paninis with Swiss Cheese, Onions, and a Spicy Mayo
I’m not going to lie to you. These are by far, the best sandwiches you’ll ever eat. I have a panini press and it’s worth every cent. They do come in different sizes and prices, and mine was quite reasonable. I use it at least three times a week. If you don’t have one, you can still make these sandwiches; you just need to cook them in a skillet and use a weight of another iron skillet on top of them while cooking.
To prepare these in advance, I buy 2-3 loaves of Artisian bread and using my bread knife, skim a little off the top and the bottom, so the flesh of the bread is barely exposed. I cut the bread in half length-wise and then across to make two halves. It makes two huge sandwiches, and I freeze them in freezer bags until ready to use. This sandwich leaves grill marks and is flattened thin soaking in all the flavors together. You can do grilled cheese for the kids, that is way better that the ordinary and use whatever ingredients you like in your sandwich. I also included a spicy mustard dressing as an alternative.
Makes two sandwiches.
2 cooked chicken breasts that have been seasoned with olive oil, salt and pepper and sliced at an angle.
4 slices of Swiss cheese
A couple slices of onion
Spicy mayo or mustard dressing
1loaf of artisan bread (Artisan bread is bread that is hand-made with pure ingredients of water, flour, yeast, and honey. Wrapped individually and found in health food markets and in the produce dept. of most grocery stores.)
Spicy Mayo dressing:
¼ cup mayo
2 tbsp. Chilies in adobo (found in your ethnic isle of your grocery store.)
Chop your chilies with its sauce and put in with the mayo. Turn on your panini press and brush a little olive oil on your bread, placing one half (olive oil side down), generously spread your mayo dressing on, and sliced chicken evenly on top. Lay on your sliced onion, and two slices of Swiss cheese. Place the top piece of bread on and brush the top with olive oil. Do the same with the other sandwich. Press firmly down with your panini press and in 5-8 minutes, you will have a crispy, crunchy outside with a burst of creamy, spicy chicken on the inside. I’m telling you… it’s good!
Spicy Mustard dressing:
I have this formulated this specifically for my husband, who just so happens to hate mayonnaise.
¼ cup mustard
2 tbsp. Chilies in adobo sauce.
Same as above and just using more or less adobo, depending on your “spice” level.