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Thursday, February 16, 2012

Sweet Chicken Panini

We love panini's at our house. They aren't much more than a glorified, fancy, smancy grilled cheese sandwich...BUT the name makes everyone "ohh and ahhh" over them when I tell them what I'm making for dinner. BUT...this particular recipe I went the extra mile and made the chicken "gourmet" so they WERE fancy, smancy! These Sweet Chicken Panini's were extremely tasty and made eating a sandwich feel more like we were eating "out" at a fun little cafe, than eating dinner at the same ol' table, in my same ol' boring kitchen. Enjoy my friends!

Sweet Chicken Panini

4-6 boneless, skinless chicken breast
1 can COKE
3/4 c. brown sugar

1-2 ripe avocado
sliced Provolone cheese
1 loaf heavy bread (don't use the "light and fluffy" stuff)
* I used homemade, but any thicker, heavier bread will work

Place chicken in a large (dependable) zip-lock bag. Add coke and brown sugar. Zip bag shut and "swish" around a bit. Set bag on a plate in the refrigerator 3-4 hours (longer is fine too). Remove meat from bag and grill outside (if possible...otherwise BROIL in the oven) on barbecue grill 3-4 minutes on each side (time will depend on the thickness of your meat).

Peel and slice the avocado. Preheat panini press (instructions on how to make these withOUT a press will follow these instructions) for 6 minutes or until "ready" light kicks on.
To make sandwiches, butter the back sides of the bread, like you would for a grilled cheese sandwich. On one slice of bread, place in order- 1 slice of cheese, sliced or shredded grilled chicken breast (we ripped ours up a little so that the sandwich wouldn't be so thick), avocado, 1 more slice of cheese, then top with another slice of bread. (MAKE sure that the butter is on the OUTSIDE of each slice of bread).

Place sandwich in panini press and cook until bread is toasted and crisp (mine took approximately 3-4 minutes).

*To make sandwich without a press-assemble sandwich as directed above. Place sandwich in a frying pan, butter side down. Place a smaller sauce pan (the heavier the better) on top of sandwich, pressing sandwich down (I placed a large can of tomato juice (still in the can) in my sauce pan to add more weight...you could use whatever you had) Cook until the one side is browned and then turn sandwich over, repeating if necessary to melt the cheese. I've made panini's like this several times and it works like a charm.

1 comment:

  1. VERY interesting with the Coke...I'll have to try that. We still have about 5' of snow, so I'll have to cook the chicken under the broiler, thanks for suggesting that. Sounds very good, picky- picky husband loves sweet chicken.