Pat’s Blackened Chicken Panini

Chicken Panini

This sandwich is a favorite of my guy, so I’ve named it after him.  Don’t have a Panini press?  Don’t fret, use my technique.

Ingredients:

• 2 tbs vegetable oil
• 1 skinless, boneless chicken breast, cut horizontally into 4 thin slices
• 1 tbs blackened seasoning (I use Cajun Classics Blackened Seasonings by Spice World)
• 1 medium fresh mozzarella ball cut into 8 slices
• 2 fresh sandwich rolls (I use Portuguese rolls from my local deli)
• 1tbs olive oil
• 2 tbs balsamic vinegar
• 2 large roasted sweet peppers, cut into narrow strips
• 8 fresh basil leaves

Directions:

1. Heat oil in a grill pan over high heat (or heat up Panini press).
2. Spread blackened seasoning over chicken breast slices, and rub in to help adhere.  Place chicken breasts in the grill pan, turn heat to medium-high, and cook for 3 minutes on each side.
3. Arrange mozzarella slices on each breast and continue cooking for 2 minutes until cheese begins to melt.
4. In a small bowl, combine vinegar and roasted pepper strips to marinate them slightly.
5. Using a serrated knife, cut each roll in half horizontally.  Coat the 4 exterior sides with 1 tbs olive oil.
6. Place a chicken breasts on each roll bottom, distribute roasted pepper strips over the chicken and cheese, top with basil leaves and roll tops.
7. Place the two sandwiches in a Panini press and grill for 3 minutes.  Alternatively, place the sandwiches in the grill pan (still on medium-high heat) and top with the weight of multiple pans or a pan with a 2-3 pound weight in it and cook 1 1/2 minutes per sides.  See my technique.
8. Transfer sandwiches to a cutting board and cut each sandwich in diagonal pieces using a serrated knife.

2 servings.