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Pass the Parmesan Paninis!

07 Jun

I’ve had a few people ask me about sandwich recipes and trying to find some new ones. I am always on the lookout for a new sandwich recipe since it’s one of my favorite meals. They are perfect for busy weeknights, but you like to be able to vary things and offer some that are new and different. I happen to catch this one from Williams-Sonoma a few days ago and it sounded too good to pass up. We all love chicken parmesan, so why not have it on a sandwich that’s a Panini?

Chicken Parmesan Panini

2 boneless, skinless chicken breasts

Salt and freshly ground black pepper, to taste

1 cup vegetable oil, plus more for brushing

4 sandwich rolls, split (I am using ciabatta rolls, a personal favorite)

3/4 cup all-purpose flour

2 eggs, beaten

1 cup dry bread crumbs

3/4 cup finely grated Parmigiano-Reggiano cheese

1 1/3 cups shredded mozzarella cheese

1/4 cup thinly sliced fresh basil

1 cup tomato sauce

Butterfly the chicken breasts, cut each one in half, and pound to 1/4-inch thickness. Season with salt and pepper.

In a large skillet over medium heat, warm the 1 cup of oil to 350 degrees. Brush the rolls on both sides with oil. Preheat an electric Panini press to medium. Line a baking sheet with paper towels.

Put the flour and the eggs in separate breading trays or bowls. in another tray or bowl, stir together the breadcrumbs and the Parmigiano-Reggiano cheese. Dredge the chicken in the flour, shaking off the excess. Dip the chicken into the eggs, letting the excess drip off. Place the chicken in the breadcrumb mixture, pressing gently so the crumbs adhere.

Place 2 chicken pieces in the hot oil in the skillet and fry, turning once, until golden and crisp, about 3 minutes total. Transfer the chicken to the paper towel-lined baking sheet. Repeat to fry the remaining chicken.

Place 1 piece of chicken on the bottom of each roll and top with 1/3 cup mozzarella, 1 tablespoon of basil and 1/4 cup tomato sauce. Cover with the top halves of the rolls. Place two of the sandwiches on the preheated panini press, close the lid and cook until the cheese has melted, about 3 to 4 minutes. Transfer the sandwiches to a cutting board and cut in half. Repeat to cook the remaining sandwiches. Serve immediately.

You could make several sides to go with the sandwiches, like a simple salad, or a little bit of pasta. I personally think the salad is perfect to go along side of the sandwich. Either by themselves or with a side, I think they make a great, easy meal. If you don’t have a panini press, no big deal, You could just make these as sandwiches or heat them in a skillet like you would a grilled cheese sandwich.

That’s today’s simple dinner. Tomorrow night I am making Turkey Chili, so you can check back for that one. It’s a family favorite around here and I always make extra to freeze some for another day. Make sure to come back tomorrow to check out the recipe. Until then, enjoy your evening and enjoy your meal!

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