cilantro-lime chicken panini.

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Cilantro-lime Chicken Panini from Jenn:

Ingredients:

Marinade

Salsa

Grilled Veggies

Lime Mayonnaise

16 thick slices of French bread

8 slices Monterey Jack cheese

Marinade:

1 Tbsp. lime juice

1 tsp. fresh lime zest (optional)

3 Tbsp. olive oil

¼ cup fresh cilantro, chopped

½ jalapeno, seeded and diced

2 cloves garlic

1 tsp. chipotle chile powder

¼ tsp. salt

1 lb. chicken tenderloins or strips

Marinate for at least 1 hour, in the refrigerator. Grill or cook under broiler until done. Do not over cook.

Salsa:

1 medium tomato, diced

1 small red onion, diced

2 Tbsp. chopped fresh cilantro

½ jalapeno seeded and diced

1 clove garlic, minced

1 Tbsp. fresh lime juice

Salt and pepper to taste

Combine all ingredients, cover and refrigerate for at least an hour.

Grilled veggies:

1 red or orange bell pepper, sliced thin

1 red onion, sliced thin

1 Tbsp. fresh lime juice

2 Tbsp. Olive oil

Toss veggies in lime juice and olive oil and grill or cook under the broiler until done.

Lime Mayonnaise:

½ cup mayonnaise

2 Tbsp. fresh lime juice

Whisk together and refrigerate until ready to use.

Heat a pan or Panini maker until it’s good and hot.  Make your sandwich as follows:

Butter one side of two slices of French bread. Spread the un-buttered side with the lime mayonnaise. Layer 1 slice Monterey jack, a Tbsp. salsa, grilled veggies and the grilled chicken, then another slice of Jack cheese, if desired. Top with the other slice of bread, butter side up. Grill until brown and toasty. Serve with chips and salsa.