These sandwiches were so delicious and the perfect accompaniment to the Black Bean soup. This picture does not do it justice. I loved the Cilantro Pesto which was perfect with the chicken and melted cheese and the spicy Chipotle Mayo added a delicious kick that put these sandwiches over the top. Another plus, this recipe uses a rotisserie chicken which makes them come together even quicker. I can't wait to try the leftover cilantro pesto with some pasta!
Southwestern Chicken Panini
slightly adapted from Cuisine At Home
For the cilantro pesto:
*This makes more pesto than you'll need for the sandwiches. Freeze leftovers to mix with pasta*
2 cups packed cilantro leaves and stems
4 cloves garlic
1 jalapeno pepper, seeded and chopped
Juice of 1/2 a lime
Pinch of Salt
2 tbsp. olive oil
For the Chipotle Mayonnaise
1/4 cup mayonnaise (I used light)
1 tbsp. minced canned chipotle chili pepper in adobo sauce (found in Mexican Isle)
1/2 tsp. sugar
4 slices white or wheat sourdough bread (I used wheat multi grain bread)
2 oz. pepper jack or Havarti Cheese ,thinly sliced (I used mozzarella because it's what I had on hand. I think Provolone would be delicious as well)
3 oz. rotisserie chicken, torn into large pieces
Directions:Pulse cilantro, garlic, jalapeno, lime juice, and salt for the pesto in a food processor until minced; scrape down sides of bowl. With machine running, drizzle in olive oil until paste forms.
Combine mayonnaise, chipotle, and sugar in a small bowl.
Spread butter on one side of each slice of bread; spread mayonnaise on the other sides of two slices and 1 Tbsp. pesto on the other two slices. Top pesto with cheese, then the chicken; place the other two sliced of bread on top, buttered sides up. toast sandwiches on both sides.
*If you don't have a panini press toast sandwiches using a heavy skillet on top to weight them as they cook over medium heat. When first side of sandwich is golden, flip it and repeat to cook second side..*
Posted by: Sallie