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sewcute
Posted August 25, 2005 09:43 AM
I made these panninis the other night with what I had on hand. Didn't follow a recipe, just used what I had and they came out AWESOME!
Here is what I did:
Grilled chicken pannini's
Chicken breast halves (about 1 thin sliced per sandwich)
pesto (recipe follows, or use store bought)
roasted red peppers (I used in the bottle)
shredded mozzarella (i used fresh, but pre-shred I'm sure will be fine)
ciabatta bread (or a hearty stiff country white)
butter
I grilled the chicken breast and set aside. I sliced the ciabatta on the diagonal (I sliced 4peices to make 2sammi's). I spread pesto on one side of all peices.
With pesto side up...on 2 slices... I layered a little cheese, then chicken, a little more cheese, then peppers, a little more cheese, then put the other 2 slices pesto side down.
I buttered the outside (top and bottom) of both sandwiches, and put them on the press. I have the wolfgang pannin maker...but I'm sure you can use a non-stick pan, and place another HEAVY pan on top.
They came out sooo good my DH asked for them again the next night.
Pesto
1 bunch basil leaves
1-2T minced garlic
1/4c shred parm cheese
1/4c toasted pine nuts
1-2T EV olive oil
salt & Pepper to taste
I placed all ingred in my minichop and gave it a whirl. I didnt wait to drizzle in the EVOO. It came together just fine. Adjust the ingr to your taste.
Posted August 25, 2005 09:43 AM
I made these panninis the other night with what I had on hand. Didn't follow a recipe, just used what I had and they came out AWESOME!
Here is what I did:
Grilled chicken pannini's
Chicken breast halves (about 1 thin sliced per sandwich)
pesto (recipe follows, or use store bought)
roasted red peppers (I used in the bottle)
shredded mozzarella (i used fresh, but pre-shred I'm sure will be fine)
ciabatta bread (or a hearty stiff country white)
butter
I grilled the chicken breast and set aside. I sliced the ciabatta on the diagonal (I sliced 4peices to make 2sammi's). I spread pesto on one side of all peices.
With pesto side up...on 2 slices... I layered a little cheese, then chicken, a little more cheese, then peppers, a little more cheese, then put the other 2 slices pesto side down.
I buttered the outside (top and bottom) of both sandwiches, and put them on the press. I have the wolfgang pannin maker...but I'm sure you can use a non-stick pan, and place another HEAVY pan on top.
They came out sooo good my DH asked for them again the next night.
Pesto
1 bunch basil leaves
1-2T minced garlic
1/4c shred parm cheese
1/4c toasted pine nuts
1-2T EV olive oil
salt & Pepper to taste
I placed all ingred in my minichop and gave it a whirl. I didnt wait to drizzle in the EVOO. It came together just fine. Adjust the ingr to your taste.