The Expirment

Posted on July 13, 2011. Filed under: Main Course | Tags: , , , , |

I’m not sure how it came up, but I really wanted to make pannini. We don’t have a pannini grill, but I still wanted to make it. I then thought maybe I could just grill the thing. I wanted to grill the chicken for it anyway, so why not try and grill the sandwich? Well, I decided to try it out. I learned that bread grills really fast (as in, part of it burned) and I probably should’ve gotten different bread, maybe something a bit thicker like sourdough instead of the 15 grain I did. It still turned out pretty amazing. I made a side of sweet potato fries which goes with it perfectly!

Grilled Chicken Pannini with basil pesto, fresh mozzerella, and tomato

1 pkg boneless, skinless chicken tenderloins
1 tomato
Basil Pesto sauce (either store bought or home made)
Fresh mozzerella
Salt and pepper
Oregeno
Bread of your choosing

  1. Salt and pepper your chicken before grilling them. Make sure to grill them 100%
  2. Spread the pesto on one side of each of the bread (2 pieces for each sandwich). Layer cheese, tomato and chicken and sprinkle with oregeno.
  3. Put the entire sandwich on the grill, but flip it quickly! It burns easily if the grill is very hot.

Sweet Potato Fries

2 large sweet potatoes
Olive Oil
Salt, Pepper, and Paprika to taste

  1. Slice the potatoes into rounds then cut them in half. Drizzle them with olive oil and mix in the salt, pepper, and paprika.
  2. Bake in a 400 degree oven for 25 minutes or until soft. Serve warm.

 

Basil Pesto

(from http://www.foodnetwork.com/recipes/food-network-kitchens/basil-pesto-recipe2/index.html )

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste

  1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
  2.  If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl.

 

 

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