Southwestern Chicken Panini With Lime Chipotle Mayonnaise Recipes

SOUTHWESTERN CHICKEN PANINI

Steps:

• * Puree a can of chipotles in adobo and keep in a jar in the refrigerator.
• Process cilantro, garlic, jalapeno, lime juice and salt in food processor till minced. Slowly drizzle in oil while machine is running, forming a paste.
• Mix mayonnaise, chipotle puree, and sugar in a small bowl.
• Spread each slice of bread with butter on one side. Spread cilantro pesto on the other side of two slices and top with cheese and chicken. Spread the other two slices with the mayo mixture and place on top of the chicken, butter side up. Toast in Foreman grill or in a skillet with a weight on top. (Cook over medium heat. When first side is browned, flip over and cook the other side, weighting again.).

GREEK MARINATED CHICKEN PANINI WITH PESTO

Steps:

• Add marinade ingredients to large ziplock bag (oil,oregano, sugar, lemon pepper seasoning, salt, pepper, garlic, and both the zest and juice from 1 lemon).
• With a fork punch several holes in chicken breast so marinade can penetrate. Add chicken to bag and marinade for 4 hours.
• Remove chicken from marinade and grill on charcoal/gas grill with a hunk of smoking wood until juices run clear. Remove and let chicken cool slightly to handle.
• Put your palm flat on each chicken breast and slice each chicken breast in 1/2 so that each piece is 1/2 as thick as original chicken breast. Spread about 2 teaspoons of pesto over 4 slices of the bread. Add cheese and then 1/2 of each breast of chicken that you cut above. Add 3 artichoke per sandwich, broken up. Put other 4 slices of bread on top.
• Grill in panini press until bread is nicely toasted and cheese is melted (about 4 minutes).