Chicken Club Panini Recipe Recipes Recipe For Hand

CHICKEN CLUB PANINI

Steps:

• Preheat sandwich press according to manufacturers' instructions.
• Heat oil in a skillet over medium heat. Add chicken; cook, turning halfway through, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate.
• Place bacon in a separate skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Spread 1 tablespoon butter over the outside of each slice of bread. Spread mayonnaise over 2 bread slices; assemble chicken, bacon, Cheddar cheese, tomato, and sprouts on top. Cover with the remaining 2 slices, buttered side-up. Place sandwiches into the sandwich press; cook until cheese is melted and bread is toasted, 5 to 8 minutes.

GARDEN CHICKEN PANINI

Steps:

• Heat chicken tenders in the microwave according to package directions. Butter one side of each slice of bread. Place four slices, buttered side down, on a griddle or panini grill. Spread each slice with 1 tablespoon tomato sauce; top with two to three chicken tenders, 1 tablespoon giardiniera and two slices of cheese. Top with remaining bread, butter side up. Cook over medium heat until golden brown, turning once if using a griddle.

CHICKEN PARMESAN PANINI

Steps:

• Mix together the flour, garlic powder, salt and pepper in a shallow bowl. Place beaten egg in another bowl. Mix together panko bread crumbs and Parmesan cheese in a third shallow bowl.
• Dredge each piece of chicken in the flour, coating both sides; shake off the extra. Dip chicken in beaten egg, and then press into the breadcrumbs, making sure to coat well on both sides. Set on a plate.
• Heat olive oil in large skillet over medium-high heat. Pan fry chicken until no longer pink in the center and the juices run clear, about 4 minutes per side.
• Place chicken on slices of bread. Spread about 1/4 cup of Ragu® Old World Style® Traditional Sauce over each piece of chicken. Top with a slice of cheese and a tablespoon of Parmesan cheese. Top with the remaining slices of bread. Heat in a panini press or in a large skillet until the cheese is melted. Heat remaining sauce for dipping.

CLUB PANINI

Steps:

• Combine the mayonnaise, mustard and herbs, set aside.
• Place 3 turkey slices, 2 cheese slices, 4 bacon slices and 2 tomato slices on half of the bread slices.
• Spread remaining bread slices with the mayonnaise mixture, place, mayo sides down, on top of the tomato.
• Spread the outsides of sandwiches with the olive oil or mayonnaise, on the top slice spread it just before you turn it over.
• Brown in a non-stick frying pan on medium heat, pushing down with a spatula, until browned on both sides.

HOMEMADE PANINI BREAD

Steps:

• Mix in a bowl the cold and boiling water. The water needs to be cool enough to touch which is perfect temperature for yeast to develop. Stir the yeast in the water until dissolved.
• Add the rest of the ingredients and stir ideally in a mixture and for about 5 minutes or knead by hand - the dough needs to be pliable and elastic.
• Cover the dough with a tea towel and let it rise for an hour.
• Divide the dough into 12 pieces and roll them into oval flatbreads, around 15cm long. Cover a baking tray with baking parchment. Place the flatbreads on the tray, cover them and let rise again for 30 minutes. Preheat oven to 180 degrees convection.
• Bake the breads for 10 minutes or until they are slightly golden on top. Leave to cool.
• Cut them lengthways and fill them a favourite filling of yours. Place them in the oven at 200 degrees convention or the grill setting until the filling is melted and the bread is crisp.