GRILLED FRIED CHICKEN PANINI
A hearty and satisfying sandwich is pure comfort.
Provided by Catherine Cappiello Pappas @LadyGourmet
Categories Sandwiches
Number Of Ingredients 10
Steps:
- Dredge the chicken thighs in flour. Heat a large frying pan with about a quarter of an inch of canola oil. Carefully place the floured chicken thighs in the heated oil. Do not overcrowd the pan. When the thighs reach a golden color on one side; turn over and finish cooking on the other side. This should take approximately 5-6 minutes per side; depending on how thick the thighs are. The juices should run clear when the chicken is cooked. Heat the panini grill or heat a heavy cast iron frying pan. Place a slice of cheese on each slice of the bread; followed by one to two ham slices, on each slice of the bread; followed by one to two tomato slices on each slice of the bread; followed the hot cherry peppers on one slice of the bread and tri-colored roasted sweet bell pepper strips on the other slice of the bread. Finally, place a fried chicken thigh on one slice and the bread and close the sandwich. Butter the sandwich on the top and the bottom; close the panini grill. When the sandwich is golden it is ready to eat. If you do not have a panini grill; you may heat a heavy frying pan and place the buttered sandwich on the frying pan and place another heavy frying pan on top of the sandwich. Flip the sandwich when it is golden on one side and finish grilling the other side.
GRILLED CHICKEN PANINI WITH BASIL-GARLIC MAYO
I am a lover of hot sandwiches. I used leftover seasoned grilled chicken breast to make this delicious, gooey panini. It was love at first bite!
Provided by JNTessar
Categories Main Dish Recipes Sandwich Recipes Panini Recipes
Time 1h20m
Yield 1
Number Of Ingredients 11
Steps:
- Combine mayonnaise, basil, garlic, cayenne, and salt for garlic-basil mayo in a food processor; blend until smooth. Place in the refrigerator to chill for at least 1 hour to allow flavors to mix.
- Preheat a panini maker.
- Spread garlic-basil mayonnaise to taste on each slice of bread. Assemble sandwich with cheese, chicken, tomato, and spinach. Brush the outside of the sandwich with olive oil.
- Grill in the preheated panini maker until golden brown and cheese is melted, about 5 minutes.
Nutrition Facts : Calories 908.1 calories, Carbohydrate 34.8 g, Cholesterol 162.8 mg, Fat 63.5 g, Fiber 2.1 g, Protein 50.5 g, SaturatedFat 15.3 g, Sodium 1619.6 mg, Sugar 7.4 g
TYSONANDREG; GRILLED CHICKEN PANINI
Panini is actually the plural form of the Italian word panino, which means either a sandwich bun or the sandwich itself. This style of sandwich, grilled and served hot, has become enormously popular in restaurants. Now you can make your own.
Provided by Food Network
Number Of Ingredients 17
Steps:
- 1. Spread one tablespoon pesto onto one side of each bread slice. Divide chicken strips among 4 slices of bread. Place a slice of cheese on top of chicken. Top with remaining bread slices, pesto side down.
- 2. Brush the outer sides of each sandwich with olive oil.
- 3. Heat large skillet or griddle over medium. Grill sandwiches until browned on one side; turn and grill until brown on other side.
- Serving Suggestion: Cut sandwiches diagonally. Serve with pasta salad. Refrigerate leftovers.
GRILLED FRIED CHICKEN PANINI RECIPE - (4.6/5)
Provided by ladygourmet
Number Of Ingredients 10
Steps:
- Dredge the chicken thighs in flour. Heat a large frying pan with about a quarter of an inch of canola oil. Carefully place the floured chicken thighs in the heated oil. Do not overcrowd the pan. When the thighs reach a golden color on one side; turn over and finish cooking on the other side. This should take approximately 5-6 minutes per side; depending on how thick the thighs are. The juices should run clear when the chicken is cooked. Heat the panini grill or heat a heavy cast iron frying pan. Place a slice of cheese on each slice of the bread; followed by one to two ham slices, on each slice of the bread; followed by one to two tomato slices on each slice of the bread; followed the hot cherry peppers on one slice of the bread and tri-colored roasted sweet bell pepper strips on the other slice of the bread. Finally, place a fried chicken thigh on one slice and the bread and close the sandwich. Butter the sandwich on the top and the bottom; close the panini grill. When the sandwich is golden it is ready to eat. If you do not have a panini grill; you may heat a heavy frying pan and place the buttered sandwich on the frying pan and place another heavy frying pan on top of the sandwich. Flip the sandwich when it is golden on one side and finish grilling the other side.
GRILLED VEGETABLE PANINI
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.
- Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)
- 2 cups fresh basil leaves
- 1/4 cup toasted pine nuts
- 2 garlic cloves, peeled
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup (about) extra-virgin olive oil
- 1/2 cup grated Parmesan
- In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
- Yield: 1 cup
- Prep Time: 10 minutes
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