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Category: Sandwiches
Prep Time: Cook Time: Total Time:
2 pkgs flat bread
2 Chicken Breasts
4 tbsp Olive oil
2 tsp chopped fresh basil
4 clove garlic, finely chopped
Sea salt and ground black pepper
4 red onions, thinly sliced
1 tsp brown sugar
4 tbsp olive oil
2tbsp whole grain mustard
2tbsp Dijon mustard
2tbsp Mayonnaise
8 slice of Provolone cheese
Cut your chicken into thin strips and place into a bowl. Add 4 tbsp olive oil, chopped basil, garlic, salt and pepper. Mix well and set aside while you prepare the rest of the Panini.
To prepare the caramelized onions, heat olive oil, over medium heat, in a large pan. Add onion and cook, stirring, until onion is tender and starting to brown, add the brown sugar. Continue to cook until onions are dark brown and soft. Set aside.
To prepare your mustard aioli, combine the whole grain mustard, Dijon mustard and mayonnaise mix well.
When the onions are ready and you are ready to serve the sandwich, cook the chicken in a saute pan with a little oil until done.
To construct the sandwiches, cover one flat side (bubble side down) of the flat bread with the mustard aioli. Top with the chicken, caramelized onions, and provolone.
Place the remaining piece of bread on top and press together. Place in a warmed Panini press and cook until the cheese has melted and the bread on the outside has a crispy exterior. Cut into quarters and cut alongside fresh salad. Serves 4
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CARAMALIZED ONION, GRILLED CHICKEN AND PROVOLONE FLAT BREAD PANINI
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
2 pkgs flat bread
2 Chicken Breasts
4 tbsp Olive oil
2 tsp chopped fresh basil
4 clove garlic, finely chopped
Sea salt and ground black pepper
4 red onions, thinly sliced
1 tsp brown sugar
4 tbsp olive oil
2tbsp whole grain mustard
2tbsp Dijon mustard
2tbsp Mayonnaise
8 slice of Provolone cheese
Cut your chicken into thin strips and place into a bowl. Add 4 tbsp olive oil, chopped basil, garlic, salt and pepper. Mix well and set aside while you prepare the rest of the Panini.
To prepare the caramelized onions, heat olive oil, over medium heat, in a large pan. Add onion and cook, stirring, until onion is tender and starting to brown, add the brown sugar. Continue to cook until onions are dark brown and soft. Set aside.
To prepare your mustard aioli, combine the whole grain mustard, Dijon mustard and mayonnaise mix well.
When the onions are ready and you are ready to serve the sandwich, cook the chicken in a saute pan with a little oil until done.
To construct the sandwiches, cover one flat side (bubble side down) of the flat bread with the mustard aioli. Top with the chicken, caramelized onions, and provolone.
Place the remaining piece of bread on top and press together. Place in a warmed Panini press and cook until the cheese has melted and the bread on the outside has a crispy exterior. Cut into quarters and cut alongside fresh salad. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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