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 one time 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.
PPM Tip: 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 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 bread makes any leftover meat you have into a gourmet sandwich.
This sandwich leaves grill marks and is flattened thin blending all the flavors together. You can do grilled cheese for the kids, that is much better that the ordinary and use whatever added ingredients you like in your sandwich.
Makes two sandwiches
2 cooked chicken breasts that have been seasoned with olive oil, salt and pepper, rosemary and sliced at an angle.
4 slices of Swiss or any cheese you prefer
A couple thin slices of onion
Spicy mayo or mustard dressing
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 with the sauce (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 wait until hot. Brush a little olive oil on your bread, and lightly sprinkle with salt and pepper.Place one half (olive oil side down), on the griddle, generously spread your mayo dressing on, sliced chicken, sliced onion, and two slices of Swiss cheese. Place the top piece of bread on and brush the top with olive oil, sprinkle again with salt and pepper, and press down firmly with the top of the panini press. I do 2 at the same time. 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 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.