Mustard Pepper Chicken Paninis

Great panini sandwiches are easy to make when you have good tools. If you don’t have a panini maker, use a skillet and a brick. The weight of the brick makes a dense, soft filling, sealed by crusty grilled bread. Start with your favorite deli bread, such as sourdough, French or Italian, large enough in diameter for a good sandwich. Cut bread in 1/2-inch slices and freeze what you don’t use for next time. Place a small, foil-covered brick on the sandwich as it grills. Great combinations for spreads are: pesto, lemon juice and mayonnaise, mustard, pepper, black olives and mayonnaise, and sun-dried tomatoes with pesto.

Ingredients:

  • 8 oz. skinless, boneless chicken tenders
  • 1 Tbs. olive oil or butter
  • 3 Tbs. Dijon mustard
  • 1 Tbs. minced garlic
  • 1 tsp. honey
  • 1/4 tsp. salt
  • 1/2 tsp. paprika
  • 1/2 – 1 tsp. pepper
  • 1 tsp. vinegar
  • 1 Tbs. Worcestershire sauce
  • 1 c. fresh mushrooms, sliced thin
  • 1/2 bell pepper, sliced thin
  • 8 slices thin sliced, firm, chewy bread
  • Smoked cheddar or Swiss cheese slices (optional)
  • Olive oil for brushing on bread

Preparation:

Pound chicken slightly to tenderize. Using a medium heat setting, add oil to a large skillet. Meanwhile in a bowl large enough for the chicken pieces, stir together mustard, garlic, honey, salt, paprika, pepper, vinegar and Worcestershire sauce. Reserve 1 tablespoon of mixture. Add chicken pieces to remaining mustard mixture, stirring to coat pieces. Add chicken to the hot skillet. Brown evenly on each side for 3-5 minutes. Remove chicken pieces from skillet, add mushrooms and bell pepper (for a spicier sandwich, use additional Worcestershire sauce and paprika.) Cook mushrooms and pepper for 2-3 minutes. Spread reserved mustard mixture on bread slices. Top with thin slices of aged cheese, if desired. Top with remaining bread slices. Brush additional olive oil. Use the same skillet to grill sandwiches, adding additional oil or butter to skillet if necessary  to keep sandwiches from sticking. Place a covered brick over sandwich after one side is grilled and sandwich is turned to the remaining side. Makes 4 sandwiches.

Nutritional Information Per Serving: Calories: 480; Fat: 7g; Carbohydrates: 30g; Fiber: 5g; Sodium: 900 mg.

 

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