Chicken and Gruyere Panini
- Yield servings
- 4 -- boneless skinless chicken breast halves
- 8 slices of ciabatta bread
- 8 slices Gruyere cheese
- -- Basting glaze (recipe follows)
- -- Peach aioli (recipe follows)
- -- Caramelized onion (recipe follows)
- leaf lettuce
- -- Salt and pepper
- -- Extra virgin olive oil for brushing on ciabatta bread for grilling
Pound each chicken breast half with a mallet to a uniform thickness in a heavy duty zip-lock plastic bag. Salt and pepper each breast. Spray a stove-top grill pan with cooking spray. Arrange chicken breasts on grill pan. Brush with basting glaze each time the chicken breasts are turned to form a nice rich glaze. Be careful not to let the pan get too hot in fear of burning the glaze. When the chicken breasts are cooked, assemble panini by spreading peach aioli on one side of each slice of bread, top with a glazed chicken breast, some caramelized onion, two slices of Gruyere cheese, and the other slice of ciabatta bread. Brush each panini with extra virgin olive oil and place on a panini press or a stove-top grill pan. If using a stove-top grill pan, place a heavy skillet on top of the panini to act as a panini press and turn when browned on one side (approximately 3 minutes on each side). To finish panini, add leaf lettuce and additional aioli or glaze to taste.
Caramelized onion: Saute one medium sliced onion in 1-1/2 tablespoons butter and 2 tablespoons extra virgin olive oil until caramelized.
Basting glaze: In a saucepan, saute 2 cloves minced garlic and 1/4 cup finely chopped onion in 1 tablespoon melted butter and 1 tablespoon extra virgin olive oil just until tender. Add 1/2 cup peach preserves, 1/2 cup hoisin sauce, 1-1/2 tablespoons orange juice, 1 tablespoon Dijon mustard, 2 teaspoons fresh rosemary chopped, 3/4 teaspoon salt, and 1/4 teaspoon pepper and mix together thoroughly. Let simmer for 2 to 3 minutes.
Peach aioli: To the food processor, add 2 cloves minced garlic and 1/3 cup fresh peaches chopped. Blend until almost smooth. Blend in 1/2 cup mayonnaise, 1 tablespoon peach preserves, 1 tablespoon Dijon mustard, and 5 drops of hot sauce. with the machine running, drizzle in 2 tablespoons extra virgin olive oil. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
Makes 4 servings.
NOTE: THIS RECIPE SUPERSEDES THE PREVIOUS VERSION I SUBMITTED TODAY. I ACCIDENTLY LEFT OUT A COUPLE WORDS ON THE FIRST RECIPE SUBMISSION AND DID NOT INCLUDE THE NUMBER OF SERVINGS. THANK YOU.