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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Southwestern Chicken Panini Recipe

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This recipe for Southwestern Chicken Panini is from Weisenhorn Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups fresh cilantro leaves and stems, packed, packed
4 cloves garlic
1 jalapeño, seeded and chopped
1/2 lime, juice of
2 tablespoons olive oil
1 pinch salt
1/4 cup mayonnaise
1 tablespoon chipotle chile canned in adobo, pureed
1/2 teaspoon sugar
butter or margarine, softened
4 slices bread, 1/2 inch thick
2 ounces Monterey jack cheese slices
3 ounces rotisserie cooked chicken, torn into pieces
Directions:
Directions:
1. Puree a can of chipotles in adobo and keep in a jar in the refrigerator.

2. Process cilantro, garlic, jalapeno, lime juice and salt in food processor till minced. Slowly drizzle in oil while machine is running, forming a paste.

3. Mix mayo, chipotle puree, and sugar in a small bowl.

4. Spread two slices of bread with cilantro pesto and top with chicken and cheese. Spread other two slices with chipotle mayo and top sandwiches. Spread tops of bread with butter or margarine. If using Foreman grill or panini press, place buttered bread down and butter top, then toast. If cooking in skillet or on open grill, place buttered side down, place weight on sandwiches and cook over medium heat until toasted. When first side is browned, remove weight, butter top of bread, flip over and cook the other side, weighting again.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
If you've got left over cilantro pesto, it's good on steamed veggies!

 

 

 

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