This was my most daring recipe to date. I decided to make the whole thing from scratch so I also baking the ciabatta bread. Everyone loved it!
The book, Sandwiches, Panini, and Wraps: Recipes for the Original Anytime and Anywhere Meal
features this panini.
Ingredients
4 (8oz) boneless, skinless chicken breast
Olive Oil
1 tablespoon ground black pepper
3 cloves of garlic
2 medium red peppers
½ lb sharp provolone cheese
8 ounces fresh mozzarella cheese, thinly sliced
12 leaves of fresh basil
8 ounces sliced pepperoni
6 ciabatta rolls
1/4 cup Roasted Garlic Aioli
Preheat gill to high. Drizzle Chicken Breasts with Olive Oil and sprinkle with black pepper and garlic. Coat Red Peppers with olive oil. Place Chicken and peppers on grill. Grill chicken for 7 minutes on each side, until browned and cooked thoroughly. Transfer to cutting board and cut into thin strips.
Grill the red peppers turning until black all over. Place in paper bag and seal for 5 minutes. Remove from bag then peel away charred skin. Remove stem, seeds, and pulp, then cut into thick strips and set aside.
Brush inside of roll with olive oil, place on grill, oiled side down, and toast until golden brown. Transfer to plate. Lay out the bottom half of the roll and assemble the panini. Spread the Roasted Garlic Aioli on the roll and top with provolone cheese, basil, pepperoni, chicken, red pepper, and mozzarella. Cover with top half of roll and wrap sandwich in aluminum foil.
Reduce grill heat to low and cook sandwich for 7 minutes on each side until cheese melts. Remove from foil, slice in half, and serve.
The book, Sandwiches, Panini, and Wraps: Recipes for the Original Anytime and Anywhere Meal
features this panini.Ingredients
4 (8oz) boneless, skinless chicken breast
Olive Oil
1 tablespoon ground black pepper
3 cloves of garlic
2 medium red peppers
½ lb sharp provolone cheese
8 ounces fresh mozzarella cheese, thinly sliced
12 leaves of fresh basil
8 ounces sliced pepperoni
6 ciabatta rolls
1/4 cup Roasted Garlic Aioli
Preheat gill to high. Drizzle Chicken Breasts with Olive Oil and sprinkle with black pepper and garlic. Coat Red Peppers with olive oil. Place Chicken and peppers on grill. Grill chicken for 7 minutes on each side, until browned and cooked thoroughly. Transfer to cutting board and cut into thin strips.
Grill the red peppers turning until black all over. Place in paper bag and seal for 5 minutes. Remove from bag then peel away charred skin. Remove stem, seeds, and pulp, then cut into thick strips and set aside.
Brush inside of roll with olive oil, place on grill, oiled side down, and toast until golden brown. Transfer to plate. Lay out the bottom half of the roll and assemble the panini. Spread the Roasted Garlic Aioli on the roll and top with provolone cheese, basil, pepperoni, chicken, red pepper, and mozzarella. Cover with top half of roll and wrap sandwich in aluminum foil.
Reduce grill heat to low and cook sandwich for 7 minutes on each side until cheese melts. Remove from foil, slice in half, and serve.
Sensei Tim Rosanelli
Maximum Impact Karate
(215) 249-3532
www.maximpactkarate.com
timrosanelli.blogspot.com
Comments