Tuesday, March 12, 2013

cilantro-lime chicken panini.

Cilantro-lime Chicken Panini from Jenn:

Grilled Veggies
Lime Mayonnaise
16 thick slices of French bread
8 slices Monterey Jack cheese

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.

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.

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