SINK YOUR TEETH INTO A GRILLED CHICKEN PANINI THAT’S LOADED WITH TENDER, SEASONED CHICKEN, GOOEY MELTED CHEESE, AND AN ARRAY OF DELICIOUS TOPPINGS. WITH ITS CRISPY BREAD AND IRRESISTIBLE FLAVORS, THIS SANDWICH IS A TRUE DELIGHT FOR YOUR TASTE BUDS.
Contents
INGREDIENTS
- ▢1 LBS BONELESS, SKINLESS CHICKEN BREAST CHOPPED
- ▢SALT AND PEPPER TO TASTE
- ▢OIL FOR GRILL GRATE
- ▢1 TBSP BUTTER
- ▢1/4 ONION SLICED
- ▢1/2 RED PEPPER SEEDED AND SLICED
- ▢1 GRANNY SMITH APPLE SLICED
- ▢2 TBSP MAYO
- ▢2-4 OZ CHEDDAR CHEESE SLICED THIN
- ▢4 CIABATTA ROLLS
INSTRUCTIONS
- Heat your grill for indirect cooking and clean and oil the grate.
- When ready to cook (I used charcoal), pat the chicken dry and pound to 1/2″ thick.
- This can be done ahead of time, and stored in ziplock bags until ready to cook if hiking in, just make sure to keep the chicken at a safe temperature on ice.
- Season the chicken with salt and pepper and toss onto the grill.
- Cover and cook, turning as needed for epic grill marks (and to make sure the heat is evenly distributed) until the chicken reads 160 degrees on an instant thermometer.
- Wrap in foil and let rest another 5 degrees.
- Meanwhile, toss the sliced peppers and onion in the oil, sprinkle with a little salt and toss onto a campfire safe pan or griddle, and cook until soft.
- Slice the chicken and toss with the onion and pepper.
- Slather the rolls in mayo, arrange the sliced apples, chicken, onions, peppers and cheese over the rolls and top with the other half of the roll.
- Wrap tightly in foil and press onto the campfire until the bread is warmed through and the cheese is melty.
- This can be done by tossing the foil directly onto the campfire if you have a safe means to retrieve your sandwiches, no need to make sacrifices to the camping gods. Or make a panini by pressing the wrapped sandwiches with the previously used griddle for pressed delicious grill marks.
- Unwrap and serve hot.
