Monterrey Chicken Paninis

Christy Rost


1tablespoon olive oil
4chicken breast halves
Coarse salt and freshly ground black pepper
2poblano peppers
2red bell peppers, sliced
½sweet onion, sliced
4ounces pepper jack cheese, sliced
1loaf ciabatta or focaccia bread, sliced into wedges

Preheat a large grill pan or skillet over medium heat. When the pan is hot, add olive oil and swirl to coat the bottom of the pan. Season chicken with salt and pepper and place it in the pan along with the poblano peppers. Cook the chicken 4 minutes until it is brown, turn it over, and cook 4 minutes more. Turn the chicken two more times, cooking 2 minutes on each side, transfer the meat to a platter, and cover it to keep warm.

Cook poblano peppers, turning as needed, until they blister. Place them in a plastic zipper bag to steam, and peel and seed them when they are soft; set aside to keep warm. Add bell peppers and onion to the pan and sauté several minutes until they are soft.

Slice the chicken, poblano peppers, and bell peppers into strips, and layer them with onions and cheese onto the bottom half of the bread. Top with the remaining bread and grill or sauté the sandwiches until the cheese melts.

Yield: 8 sandwiches

Category: Poultry