Yesterday I scored an eightly dollar panini press for a little over twenty dollars. Woo-hoo! A new toy like that absolutely must be used right away, and so, I present to you the panini that drew this unsolicited commentary from Michael: “Oh my god! Undoubtably the best thing I ever ate! This is ‘Diners, Drive-ins and Dives’ good.” Yup, yummy!
Lots of yummy for so few ingredients! Adjust amounts for how many paninis you want to make.
- cooked chicken breast strips (just under 1 lb made 2 large paninis)
- sliced deli ham (used half the package)
- sliced swiss (2 slices per sandwich)
- bread of your choice (this is jalepeno cheddar from Great Harvest)
- dijon mustard
Warm up your panini press. Slice the bread and spread both peices with mustard.
Add a layer of chicken strips.
Lay a slice of swiss cheese over the chicken, trimming a bit so it won’t melt too much onto your press.
Place ham slices on top of the cheese.
Then add more swiss.
Finally layer on more chicken.
Finish the sandwich with the second piece of bread and place in the pre-heated press. (Alternately, you could use a fry pan, with a second fry pan on top of the sandwiches to weight them down and compress them. You’ll need to flip the sandwiches halfway through the cooking time to brown both sides.)
Close the lid on your press and cook until the cheese is melty and the bread has grill marks. My press takes about 15 minutes on high for this to happen.
Carefully remove the paninis to plates; cut in half to make them easier to enjoy!
Asparagus and a nice crispy-cold riesling is uber yummy with the melty-smoky-tender-toasted flavors of these paninis.
Last night I made “meatball” paninis with leftover meatloaf, zesty pasta sauce, and mozzerella–very meatball-esque and delish! All sorts of grilled sandwiches are running through my head now…..mmmmmmm! Yummy!