Wednesday, March 30, 2011

Grilled Chicken Panini

This delectable creation relies heavily on the creative room afforded by the MYOP station--there was panic when it was taken away, but luckily it has been reinstated. With that in mind, I decided to try a slightly different O'donnovation combining five distinct stations: a grilled chicken panini.

Ingredients:
Pesto sauce from the pasta station
Grilled chicken
Sub roll from sandwich area
Mozzerella cheese (from Bistro, hoarding the MYOP ingredients)
Spinach leaves
Tomato slices (optional)

Start by getting a small bowl of pesto from the pasta station and heading downstairs. Find yourself a small work area where you can cut up the chicken into small slices and assemble the sandwich. Spread a spoonful or two of pesto onto each side of the cut roll, then layer the chicken on top of one side. Top with a generous serving of mozzarella cheese, then slip some spinach leaves and a small tomato slice in at the very end. Put the sandwich in the panini press and let it cook long enough so that the cheese melts considerably. Don't press it down too hard, or your sandwich will lose its volume and look very unappetizing. Once your panini is nicely browned, put it on a plate, find a suitable side dish, and enjoy.

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