Piri Piri Chicken Panini
Author: Pizza Today
Ingredients
- 1 boneless, skinless chicken breast (13 ounces)
- 1 3- to 4-ounce yeast sub roll (or brat bun)
- 5 slices, (3.5 ounces) aged provolone
- Butter as needed
- Piri Piri Marinade (as follows)
- ½ lemon juice
- 3 medium garlic cloves
- ½ medium red onion, (2 ounces)
- 1 to 2 hot birds-eye chili, (or another hot chili pepper) (1/4 ounce)
- ¼ cup red wine vinegar
- ¾ cup fresh cilantro, (3 ounces)
- 1 tablespoon fresh ginger, (1/4 ounce)
- 1 ½ tablespoons sweet paprika
- 1 tablespoon dried oregano
- ½ cup extra virgin olive oil
- 1 teaspoon salt
Instructions
- Marinade Procedure: Cut the chicken breast horizontally into three slabs, then lengthwise four times into long strips.
- Place all Piri Piri marinade ingredients in a blender or container with immersion blender and blend on high until saucy.
- Place the chicken breasts in the Piri Piri marinade and refrigerate for at least one hour.
- Turn grill on high and place the marinated chicken on the grill 3 to 4 minutes on each side until done. Because the marinade has little sugar, the strips will not char too much.
- Reserve the strips.
- For the Piri Piri Chicken Panini: Open the bun and place the provolone slices inside.
- Place 6 to 8 strips of the chicken in between the cheese.
- Butter the top and bottom of the bun and place in the panini grill on “melt” setting. Do not press down too much as these buns tend to shoot the meat out if pressed too much.
- Cook for one minute, then turn the bun around and melt on the press again. When the cheese is melted, the sandwich is ready.
- Garnish with cilantro, tomato and/or more Piri Piri sauce.