Shelly's Recipe

SOUTHWEST CHICKEN PANINI

Category: Sandwiches

For the filling:
2 tbsp. olive oil, divided
2 boneless, skinless chicken breasts pounded thin
1 cup chopped yellow onion
2 cloves garlic, minced
3/4 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. kosher salt
1 chipotle in adobo sauce, seeded and minced
1/2 cup tomato sauce*
Juice of 1 lime

To assemble:
Sliced sourdough bread
Olive oil
Shredded pepper jack or cheddar cheese
Chopped fresh cilantro

Heat 1 tablespoon of the olive oil in a medium skillet over medium heat. Place the chicken breasts in the pan and cook, turning, until golden brown on both sides and an instant read thermometer inserted in the center reads 160 degrees. Remove the chicken to a plate and set aside to cool slightly.

Meanwhile, heat the remaining tablespoon of oil. Add the onion, garlic, spices, and chipotle to the pan and cook, stirring occasionally, until the onion is tender, about 5 minutes. Stir in the tomato sauce. Shred the chicken into bite size pieces and return to the pan with the onion-spice mixture. Cook until warmed through and well blended. Off the heat, stir in the lime juice.

Heat a second skillet or grill pan over medium-high heat and coat lightly with oil. Lay out slices of bread for sandwiches, lightly oiling one side of each piece and facing that side outward from the filling. Assemble sandwiches with some of the chicken mixture, shredded cheese, and chopped cilantro as desired. Place sandwiches on the heated pan to cook briefly, turning once, until the outside is golden brown and the cheese is melted. Serve warm.