Chicken Apricot Paninis
#39: Buying local, fresh bread can sometimes mean holes. #SCP
By holes, I mean HOLES. Huge yeast bubbles in the loaf we bought, it was kind of crazy! We ended up using most of the loaf (we made three sandwiches), because some slices you could see through!
This recipe is from Pioneer Woman, from the Food From My Frontier cookbook. I got it as a graduation gift, and I love it so far. There are tons of recipes flagged to try!
The only adjustments we made:
1. Gotta have cheese on a Panini.
2. Who needs raw onions?
3. We don’t exactly stock up on sage leaves…
Other than that, we stayed pretty true to the recipe. They were so tasty, the preserves will caramelize on the bread if they smoosh out a little, making the sandwich just perfect!
Serving: This recipe is entirely adjustable, just scale up or down on your apricot sauce!
Chicken tenderloins, 1 per sandwich, halved (oh yeah, we used these instead of whole chicken breasts)
Frying oil (we used safflower)
¼ C. apricot preserves
¼ C. mayonnaise
French bread, thick cut
Salt and Pepper
1. Heat pan on medium heat with butter and oil.
2. Cut chicken in half to make very thin pieces. Salt, pepper and thyme it!
3. Fry each chicken piece until slightly browned. This won’t take long at all!
4. Mix marmalade/preserves together with the mayonnaise, well.
5. Compose sandwich with cheese on one bread panel, spread on the other. Chicken goes on top of the cheese to begin the melt.
6. Press the sandwich together in a Panini press or between two cast iron skillets. We have a big and small skillet set, so Justin covered the bottom of the small one in foil to prevent having to wash it 😀
7. Press to perfection! You may have to grill both sides.