Monday, July 12, 2010

Chicken, Provolone & Roasted Red Pepper Panini

Whenever I have leftover meats from the grill I try to do something new so we aren't necessarily eating the same meal again the next day.  I had a leftover grilled chicken breast from the other night and wanted to try my hand at creating a panini.  And I think it just might be a new addiction. I am definitely going to keep checking out this Panini Blog for inspiration!  All paninis, all the time.

Chicken, Provolone & Roasted Red Pepper Panini
Source: Panini Happy, adapted by Amy's New Kitchen
Serves 4

1 loaf ciabatta bread
Fresh Dill
1 large Chicken Breast, seasoned and grilled, sliced lengthwise
1 Roasted Red Pepper, sliced lengthwise
6 slices deli-style Provolone Cheese
8 slices Turkey Bacon, cooked (optional)

Slice ciabatta loaf in sections perfectly sized to your liking.  Slice in half and spread a generous amount of hummus onto the inside of each slice.  Sprinkle freshly chopped dill onto hummus on both sides of bread again.  Then layer on the bottom slice of ciabatta, chicken, roasted red pepper slices, provolone then bacon.  Top with the top half of ciabatta bread.

Grill sandwiches for ~5 minutes on each side of bread.  The cheese will melt and nice grill marks should form on both sides of the bread.

Look at that gooey awesomeness!!  I used a cast iron grill pan on my stove top and another cast iron pan on top of the sandwiches weigh them down and keep them in place while grilling.  I'm sure it works better if you have a panini press but my way got the job done.  And since it did work- that means I can make grilled paninis any season of the year!

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