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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 4 |
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A grilled panini consisting of chicken, tomatoes, and cheese. Ingredients:
2 boneless skinless chicken breast halves (about 1 pound) |
2 teaspoons extra virgin olive oil |
salt |
fresh ground black pepper |
4 ciabatta rolls |
16 slices oven-roasted tomatoes (oven-roasted tomatoes) |
1 cup baby arugula leaf, roughly chopped into 1/2 inch strips |
1/2 lemon |
4 ounces asiago cheese, grated using the large holes of a box grater |
Directions:
1. Preheat oven to 350°; wash and pat dry the chicken breasts; put chicken breasts on a foil-lined baking tray.
2. Rub each with a teaspoon of olive oil; season with salt and pepper; bake 12-15 minutes until the breasts are opaque and firm to the touch.
3. Slicing across the breast, cut the chicken into 1/8 inch slices.
4. Preheat a panini grill.
5. Slice off the domed tops of the ciabatta rolls; the rolls should now be about 1 inch thick; split the rolls horizontally.
6. Cover the bottom halves of the ciabatta with an even layer of sliced chicken; follow with a layer of oven-roasted tomatoes.
7. Season with salt and pepper before adding chopped arugula.
8. Give each a squeeze of lemon juice and then top with a layer of grated asiago.
9. Cover the sandwiches with the tops of the ciabatta and place, two at a time, in the preheated grill.
10. They are done when you can smell the cheese, about 3 minutes.
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