Thursday, April 29, 2010

Chicken Panini with roasted Pepper and Cilantro Pesto

Well, I don't have a Panini maker but did it the "grilled cheese" way by using a fry pan instead. This was a delicious sandwich and so fun to make. Just look at all those colors! Roasting a red pepper is easier than I thought. Just cut the pepper in half, remove the seeds and lay them skin side UP on a baking sheet. Broil them until the skin is brown and bubbly. Once they have cooled down, peel the skin off. Now you have roasted peppers that a fabulous in anything! Here's the ingredients and directions for two sandwiches.

2 chicken breasts (pounded thin)
1 teaspoon paprika
salt and pepper to taste
1 tablespoon olive oil
4 slices of the bread of your choice
1 roasted red pepper
1 handful lettuce
4 tablespoons cilantro pesto (recipe below)
sliced cheese of your choice
1 tablespoon olive oil

Cilantro Pesto (makes 1 cup)

1 cup cilantro
2 teaspoons ginger (grated)
3 tablespoons sesame seeds (toasted and ground)
olive oil to taste
salt and pepper to taste
1 splash lemon juice

1. Puree everything in a food processor.

Dust the chicken breasts with paprika, salt and pepper. Heat olive oil in pan and add chicken. Cook until golden brown on both sides and cooked all the way through- about 8 minutes on both sides.

Brush olive oil on the outsides of your bread, flip and layer with pesto, roasted pepper, lettuce, chicken and cheese. Grill until golden brown on both sides. A perfect side for this sandwich would be Spicy Steak Fries by a friend at 28 Cooks.

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