Grilled Chicken & Roasted Red Pepper Paninis
Recipes adapted from Cooking Light and Alton Brown.
Nothing is entirely plagiarized, but several ingredients and methods are similar.
1 lb boneless skinless chicken breast
1 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
2 tsp extra virgin olive oil
1/4 tsp marjoram
1/4 tsp thyme
1 clove garlic, minced
1 cup sliced onion
4 more cloves minced garlic
1 tsp sugar
3/4 tsp crushed fennel seeds
1/4 tsp crushed red pepper
1/4 tsp salt
7 oz bottle roasted red peppers, drained, sliced
1 Tbsp red wine vinegar
1/8 tsp fresh ground black pepper
1 loaf rosemary focaccia (recipe follows, store bought is fine)
Fontina cheese slices
Grill chicken breasts over medium high heat until cooked through.
While chicken is cooking, prepare the dressing by combining the lemon juice, mustard, olive oil, marjoram, thyme, and garlic clove in a medium bowl. Whisk thoroughly.
Drizzle a little olive oil into a large skillet over medium heat, and add the onion, the rest of the garlic, sugar, fennel, crushed pepper, and salt. Cook several minutes until onion is translucent and slightly softened. Add roasted red peppers, and cook another 5 minutes. Add vinegar and pepper, toss thoroughly, and turn heat off.
While hot, slice grilled chicken very thin (I used a deli slicer). Put slices immediately into the bowl containing the mustard dressing, and toss to coat.
Slice a hunk of bread lengthwise, spread with mayo, and pile with chicken, onion/pepper mixture, and cheese. Place into a sandwich press, and heat until cheese is melted. If you don't have a sandwich press, you can heat the sandwiches on the grill or in a 400° oven.
Enjoy with a refreshing pale ale or IPA.
3-1/3 cups water
4 Tbsp olive oil
1/2 cup corn meal (plus some for dusting)
1 lb 15 oz bread flour (about 6-1/2 cups)
1-1/2 Tbsp bread yeast
4 tsp salt (Kosher - use about half the amount if using regular table salt)
1 or 2 Tbsp rosemary (fresh is best)
Bring 1 cup water to a boil in a saucepan, and add corn meal. Stir well until thickened. Add the rest of the water and heat to about 115° F (don't worry if you overshoot a little). Add cornmeal mush and olive oil to a stand mixer with a dough hook (or just use a big bowl and be prepared for a workout), start the mixer on low, and begin adding flour. About halfway through adding the flour, add the yeast, salt, and rosemary. Let rest for 10 minutes, then knead thoroughly (about 7-8 minutes with the mixer on medium or 10 minutes by hand). Cover with a clean towel and allow to rise for 1 hour. Turn dough out onto a large sheet pan liberally dusted with corn meal, cover with a towel (use a cooling rack over top of the pan to keep the towel out of the dough), and allow rise again for about 1-1/2 hours. Just before baking, dimple the loaf with your fingertips and sprinkle with a little salt. Bake at 450° for 20-25 minutes, or until nicely browned.