Herby Chicken Panini Sandwich
The secret to the amazing flavor in this sandwich is the citrusy, garlicky, herby chicken marinade -- it's absolutely delicious and keeps the chicken juicy and tender. We used Muenster cheese for this recipe, but you can also experiment with Swiss, Gruyere or jack cheese. This recipe makes two sandwiches.
PREP TIME: 2 hours 5 minutes
COOK TIME: 15 minutes
Juice and zest of 1 large orange or two small ones
1 tablespoon rosemary, finely minced
1 tablespoon Italian parsley, finely minced
2 cloves garlic, finely minced
1 teaspoon honey
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil, divided
1 large boneless, skinless chicken breast
2 ciabatta rolls, split
1/2 small red onion, cut into slivers
2 ounces Muenster cheese, sliced or shredded
Handful of leafy greens
Marinade the chicken: combine first 7 ingredients and 1 tablespoon of olive oil in a non-reactive bowl. Tenderize the chicken with a meat mallet or the back of a large, heavy mug in between two pieces of waxed paper. Put chicken in the bowl with the marinade, cover, and refrigerate for two hours or up to four.
Once the chicken is ready, preheat a grill pan or your grill to medium. Grill chicken until just beginning to brown on the outside, about five minutes. Turn chicken and grill until cooked through. Pull chicken off of heat and let rest for 10 minutes. Once chicken has rested, slice into strips.
Put your oven to broil and move your oven rack to the middle of the oven. On a cookie sheet, place split ciabatta rolls face side up. Drizzle evenly with remaining 1 tablespoon olive oil. Divide chicken slices evenly on the two bottom halves of the rolls and top with onion slivers and cheese. Broil until cheese is melted and bubbling. Remove from oven, add a sprinkle of greens to the sandwich bottoms and cover with the top side of the rolls. Serve immediately.