Grilled Chicken & Pepperonata
Ingredients:
1 6” crusty French roll
4 oz. | Grilled marinated chicken, sliced into 1⁄4” strips |
3 oz. Pepperonata*
1 Tbsp. Fresh basil, julienned
Creating the Panini:
1.Cut the roll in half, lengthwise.
2.Lightly grill the interior of the roll until grill marks form and the bread is slightly crisp.
3.Layer the ingredients on the bottom half of the roll in the following order: Chicken, Pepperonata, Basil.
4.Close the sandwich.
Grilling the Panini: Preheat grill to 400°F prior to grilling.
1.Place the Panini on the center of the preheated grill. Gently lower the upper half of the grill over the sandwich. Press down gently, being careful not to smash the Panini.
2.Cook the sandwich for 2 1⁄2 minutes. Raise the upper grill periodically to ensure the bread does not stick to the grill.
3.Remove the sandwich from the grill and cut in half on the diagonal.
4.Plate and serve warm.
*The recipe for Pepperonata can be found on Pg. 21.
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