Chicken, Mozzarella, Tomato Panini

This is an easy and delicious panino/sandwich to have for a perfect lunch or light dinner. The beauty of making panini is that you can follow the basic instructions of preparing one, but you can put whatever toppings you like on it. It's a great dish for customization. This recipe is a classic take on a margherita style sandwich, adding sauteed chicken and prosciutto.







Recipe



Ingredients

4 oz. boneless, skinless chicken breast
2 tbs. extra virgin olive oil
1 tbs. balsamic vinegar
1 6 inch piece baguette
3 oz. fresh mozzarella, sliced
3 slices ripe tomato
3 slices prosciutto
5 basil leaves or lettuce
Fine sea salt and freshly ground black pepper



Instructions

1. Using a mallet or rolling pin, pound chicken breast until it's about 1/4 inch thick.

2. Heat cast-iron skillet or a grill to medium-high. Slice the baguette in half lengthwise. Cook cut sides of bread until nicely charred, then flip bread and cook a minute or two more to warm through. Place on a plate.

3. Pour one tablespoon of the oil into the pan or use it to coat the chicken breast if grilling. Season chicken with salt and pepper. Cook, flipping once, until nicely browned and just cooked through, 2-3 minutes per side depending on thickness and cooking method.

4. Drizzle remaining oil and balsamic vinegar onto both cut sides of the bread.

5. Onto the bottom piece of bread, layer the chicken, mozzarella, tomatoes (add a pinch of salt to them), prosciutto if using, and basil or lettuce.

6. Top with other half of bread and serve.


Check out this 11 inch, Cast Iron, Nonstick skillet from Zakarian by Dash.


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