And tonight we are making sandwiches. These sandwiches:
Chicken Sage Panini
Directions
First start by trimming our chicken of fat and putting them in a large resealable plastic bag.
Next, zest the lemon over a piece of wax paper using our microplane. Squeeze the lemon halves into a measuring cup, discarding the seeds.Combine the lemon juice, zest, mustard, some salt and pepper, and the olive oil in the measuring cup. Using scissors, slice the sage leaves into the marinade.
Pour the mixture over the chicken breasts, seal the bag, and smoosh around the marinade. Set it aside in a bowl for 20 minutes.
Pre-heat our gas grill.
While the chicken is marinating, cover the grilling brick with heavy duty aluminum foil.
Cut bread in half lengthwise, and then slice almost all the way open. Grate cheese and make sliced ham ready.
Discarding the marinade, grill the chicken on the hot grill for about 5 minutes per side. The chicken should be just cooked through.
Remove the chicken to a clean platter and let rest for a few minutes. Not all of the chicken will be used in the sandwiches—the rest will be used for other sandwiches and salads for a couple of lunches!
We slice two of the chicken breasts and layer it in the bread with the provolone and ham.
Put the sandwiches on the grill, one at a time, weighting them down with the brick facing the open sides of the sandwich so as to try and keep the ingredients inside. Cook for a few minutes on the one side, carefully remove the brick, flip the sandwich, and weight again. Keep them on the grill until the crust is toasty and the cheese is melted. Repeat with the remaining sandwich.
Each sandwich is sliced in half. Serve one or two per person, with mayonnaise if desired.
Ingredients
3 medium chicken breasts, boneless, skinless, about 6 ounces each, divided
1 large lemon
½ teaspoon mustard (Grey Poupon), Dijon, country style salt & pepper
1 tablespoon olive oil, extra-virgin
1 sprig sage, fresh, containing 10 small leaves
½ loaf wheat bread, Farmers' market, country, unsliced
2 ounces cheese, Italian imported Provolone, grated
3 slices ham, deli, rosemary
mayonnaise, light, if desired
I took this recipe from this website: http://www.sreweb.com/50_panini_recepies/panini_recipe12.htm
I wish these babies were a little more low cal....but a girls gotta eat, what a girls gotta eat! LOL
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4 comments:
YUM!!! I've been using my George Foreman grill for hot sandwiches. These look and sound delicious!
Kelli
I should probably invest in the Foreman Grill. This is just a little cheapy one that I found. If I use it often enough, the next one will be a better brand.
Terri
Now I'm really hungry! These look and sound delicious.
I'll have to get out our George Foreman grill. They work great for toasted sandwiches.
You're the 3rd blog friend who's mentioned having a problem with their lights. It's a very unnerving problem to have when you're driving along on a dark night!
Maybe your part won't cost as much as ours. I hope that's the case.
This sounds sooooooo good! Thanks for stopping by! I need one of these grills!
~cheers~
Angie
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