Barbecue Chicken Panini
Source of Recipe
By The Canadian Living Test Kitchen
Recipe Introduction
Submitted by Cheryl McGinnis of Thunder Bay, Ont., this is a second-place winner of the 2005 Canada Day Chicken Challenge contest.
List of Ingredients
•
1 tbsp (15 mL) vegetable oil
•
3 cups (250 mL) sliced mushrooms (8 oz/250 g)
•
3 tbsp (50 mL) light mayonnaise
•
1 tbsp (15 mL) pesto
•
4 panini buns, halved
•
1 cup (250 mL) shredded Havarti cheese
•
1/2 cup (125 mL) sliced roasted red pepper
•
4 oil-packed sun-dried tomatoes, sliced
•
Marinade:
•
2 tbsp (25 mL) vegetable oil
•
2 tbsp (25 mL) red wine vinegar
•
1 clove garlic, minced
•
1 tsp (5 mL) dried oregano
•
1/2 tsp (2 mL) granulated sugar
•
1/2 tsp (2 mL) grainy mustard
•
1/2 tsp (2 mL) soy sauce
•
Pinch pepper
•
4 boneless skinless chicken breasts
Recipe
Marinade:
In large bowl, whisk together oil, vinegar, garlic, oregano, sugar, mustard, soy sauce and pepper. Add chicken breasts; turn to coat. Let stand for 10 minutes or cover and refrigerate for up to 12 hours.
Place chicken on greased grill over medium heat; spoon any remaining marinade over chicken. Close lid and grill, turning once, until no longer pink inside, about 10 minutes.
Meanwhile, in skillet, heat oil over medium-high heat; sauté mushrooms until browned, about 5 minutes; set aside.
In small bowl, combine mayonnaise with pesto; spread over cut sides of buns. Sandwich chicken, mushrooms, cheese, roasted pepper and sun-dried tomatoes in buns. Place on greased grill over medium heat. Grill, turning once and pressing on sandwich with spatula, until cheese is melted and buns are golden, about 5 minutes.
|
Â
Â
Â
|
member logon
