Grilled Chicken Panini Sandwich
An easy way to prepare sandwich with different taste that suits your budget. You can use your own ideas in making panini sandwich. Any available leftovers in your fridge can do more good that throwing it away. Instead of chicken, use other meats; beef, seafood or pork.
For the chicken:
2 pieces boneless chicken halves
2 tablespoons lemon juice
2 teaspoons dried rosemary
salt and pepper to taste
3 tablespoons olive oil
1/2 piece zucchini, sliced diagonally into 4 pieces
1 piece small eggplant, sliced into 4 pieces
For the bread:
2 tablespoons mayonnaise or aioli
2 pieces ciabatta, sliced in the middle
4 slices tomato
4 thin slices fontina, gruyere or mozzarella cheese
Procedures:
1 Marinate chicken in lemon juice, rosemary, salt and pepper for at least 1 hour in the refrigerator.
2 Heat 2 tablespoons oil in a grill pan and cook chicken for about 5 to 6 minutes per side. Drain on paper towel. Set aside and keep warm.
3 Drizzle remaining oil on the zucchini and eggplant. Season with salt and pepper. Cook on the same grill pan for about 30 seconds per side for the zucchini and 1 to 2 minutes per side for the eggplant. Set aside and keep warm.
4 Spread mayonnaise on the insides of the bread. Place 1 piece of chicken, 2 pieces each of zucchini, eggplant, tomatoes and cheese for each piece of bread.
5 Grill sandwiches on the grill pan or panini maker for about 2 minutes per side until bread is crispy and cheese has melted. Serve immediately.
6. Makes 2 sandwiches.
