Who doesn’t love a perfectly crispy and gooey Panino ? Raise your hand or forever hold your peace. That’s what I suspected. Nobody!
This particular chicken arugula panino was one of my favorites in my chicken eating days. The days when I came up with the perfectly grilled chicken seasoning, those days…I still crisp them up for the Batman, fall, winter, spring, summer; any season is a great season for Panini. But especially fall, when you have a steaming bowl of soup in front of you, and it’s kind of nippy outside; and your sweaters are on the main shelves in the closet. That’s the perfect time for panini, like today. Dust off all your cast iron pans and pots (if you haven’t already) and let’s get cooking.
Fall is definitely here, even in Southern California, and I’m willing to bet you have some kind of nice melting sharp cheese lost in your refrigerator.
I used a pretty pepper-jack cheese for these panini, mainly because it looked so pretty (yes I’m clearly partial to beautiful foods ), and it definitely melts beautifully plus it gives the whole sandwich a little kick. It just really works with all the other flavors.
Chicken Arugula Panini Recipe
(Makes 1 Panino)
2 slices crusty bread
A dab of butter, room temperature
1/3 c pepper jack cheese, grated or thinly sliced; organic
1 chicken tenderloin, grilled and sliced
A handful of baby arugula leaves
2 tbsp broiled cherry tomatoes
Preheat a cast iron grill pan on medium low flame.
Butter the outside of each slice of bread with a thin layer of butter. Top the inside of the bread with half of the cheese, the arugula leaves, the chicken, broiled tomatoes, the remaining of the cheese and the bread. Press gently together for the filling to stick together a bit.
Grill the sandwich for about 3 minutes on each side, loosely covered with aluminum foil; until golden brown and the cheese has melted.
Around the Web
50 Panini from FoodNetwork.com
Grilled Vegetable and Mozzarella Panini from Epicurious.com
Turkey and Cheese Panini from cookingLight.com
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