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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


Chicken and Gruyère Panini

Lobo
Lobo
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Posts : 28411
Join date : 2013-01-12

Chicken and Gruyère Panini Empty Chicken and Gruyère Panini

Post by Lobo Fri 23 Dec 2016, 5:18 pm

Chicken and Gruyère Panini Img20l
Chicken and Gruyère Panini

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
A panini press will help you create sandwiches that are perfectly crisp on the outside and melty on the inside. Pounding the chicken breasts to an even thickness before cooking them will ensure they cook through quickly and evenly.


Ingredients:


  • 3 Tbs. olive oil, plus more for brushing
  • 1 red onion, halved and cut into slices 1/2 inch (12 mm) thick
  • Kosher salt and freshly ground pepper
  • 1 lb. (500 g) boneless, skinless chicken breast halves, each pounded to 1/2-inch (12-mm) thickness
  • 8 slices country-style bread, each about 1/2 inch (12 mm) thick
  • 1/2 cup (4 oz./125 g) mayonnaise
  • 1 garlic clove, grated
  • 1 Tbs. fresh lemon juice
  • 2 cups (2 oz./60 g) baby spinach leaves
  • 6 oz. (180 g) Gruyère cheese, thinly sliced

Directions:

In a large sauté pan over medium heat, warm 2 Tbs. of the olive oil. Add the onion and sauté until tender and translucent, about 4 minutes. Season with salt and transfer to a plate. Set aside.

Season the chicken with salt and pepper. In the same pan over medium heat, warm the remaining 1 Tbs. olive oil. Add the chicken and cook, turning once, until browned on both sides and cooked through, about 5 minutes per side. Transfer to a cutting board and let rest while you assemble the sandwiches.

Preheat a panini press according to the manufacturer’s instructions.

Brush both sides of each slice of bread with olive oil. Set aside.

In a small bowl, stir together the mayonnaise, garlic and lemon juice until combined. Spread 1 Tbs. of the mayonnaise on each slice of bread. To assemble the sandwiches, divide the spinach evenly among 4 slices of the bread. Thinly slice the chicken and divide the pieces evenly among the 4 bread slices, arranging them on top of the spinach. Arrange the onions on top of the chicken, then top with the Gruyère, dividing them both evenly. Cover each sandwich with one of the remaining bread slices.

Place 2 of the sandwiches on the panini press, close the lid and cook until the bread is golden and the cheese is melted, 3 to 5 minutes. Transfer the sandwiches to a cutting board. Repeat to cook the remaining sandwiches. Cut the sandwiches in half and serve immediately. Serves 4.

Williams-Sonoma Test Kitchen

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