Grilled Chicken Panini
Ingredients
2nos Focaccia
4nos Marinated chicken breasts (Marinade: Sea salt, crushed peppercorn, white wine, olive oil & fresh oregano)
60gms Arugula & Romaine lettuce
30gms Tomato slices
30gms Cucumber slices
30gms Sauteed onion rings
Mustard sauce
Crushed peppercorn to taste
Sea salt to taste
Oil for grilling
Soft Butter
Method
Heat the grill plate, place the chicken breast, and sear from both sides.
Place it on a greased baking tray, and cook it for ten minutes in a pre-heated oven.
Cut the focaccia parallelly from the middle. Apply butter on focaccia and toast it.
Take the focaccia base, and place the lettuce, tomatoes, and cucumber.
Slice the grilled chicken evenly and place it on top of the vegetables. Squeeze mustard sauce.
Top it with sautéed onions and cover it with the focaccia top.
Apply butter on the grill and grill the panini. Press lightly.
Serve it with french fries/potato chips and garden greens.
Note:
Sea salt is a better option, though any salt can be used.
Chicken breast can be cooked on the grill plate as well, cover it with a lid and cook it for approx. 20minutes on medium heat.
Cooking in the oven gives a good consistency to the meat.
Use chicken thigh if you prefer juicy meat.
We can add enhancers like olives, jalapenos, gherkin, sun-dried tomato, etc in the filling along with vegetables.
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