Friday, May 28, 2010

Southwestern Chicken Panini



We made this recipe as a girls' night treat and to try out the Cuisinart griller we received as a wedding gift. The chipotle mayonnaise really makes the sandwich and would be great as a dip for sweet potato fries on the side. :)



Southwestern Chicken Panini
(serves 2)

2 cups packed cilantro leaves and stems
4 cloves garlic
1 jalapeño pepper, seeded and chopped
juice of ½ lime
pinch of salt
2 tablespoons olive oil
¼ cup mayonnaise
1 tablespoon minced chipotle chile in adobo
½ teaspoon sugar
4 slices white or wheat sourdough bread
softened butter
2 ounces pepper Jack or Havarti cheese, thinly sliced
3 ounces rotisserie chicken, torn into large pieces

Pulse cilantro, garlic, jalapeño, lime juice, and salt for the pesto 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.
Spread butter on one side of each slice of bread; spread mayonnaise on the other sides of two slices and 1 tablespoon pesto on the other two slices. Top pesto with cheese, then the chicken; place the other two slices of bread on top, buttered sides up.
Toast sandwiches in a panini press until golden brown.

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