0.0 – 0 reviews • Grilling
| Level: |
Intermediate |
| Total: |
9 hr 30 min |
| Prep: |
1 hr |
| Inactive: |
8 hr |
| Cook: |
30 min |
| Yield: |
4 sandwiches |
| Level: |
Intermediate |
| Total: |
9 hr 30 min |
| Prep: |
1 hr |
| Inactive: |
8 hr |
| Cook: |
30 min |
| Yield: |
4 sandwiches |
Ingredients
- 4 chicken breasts, trimmed of fat
- 4 cups Chicken Marinade, recipe follows
- 4 tablespoons Walnut Pesto, recipe follows
- 4 fresh panini rolls, sliced
- 8 tablespoons Chipotle Aioli, recipe follows
- 4 slices tomato
- 8 slices Monterey Jack Cheese
- 4 tablespoons Three-Onion Marmalade, recipe follows
- 2 jalapeno peppers
- 2 limes, juiced
- 1/8 cup chopped Italian parsley leaves
- 1 1/2 tablespoons minced garlic
- 1 cup olive oil
- 1/4 cup walnuts
- 1/4 cup packed fresh basil leaves
- 1/4 teaspoon minced garlic
- 1 1/2 tablespoons Parmesan
- 1/8 teaspoon kosher salt
- 1/4 cup olive oil
- Preheat oven to 350 degrees F.
- 1/2 cup good-quality mayonnaise
- 1/4 teaspoon crushed garlic
- 1 tablespoon chipotle puree, see Cook’s Note*
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1/4 yellow onion, julienned
- 1/4 red onion, julienned
- 1/2 tablespoon chopped jalapeno pepper
- 1 tablespoon brown sugar
- 1 1/2 tablespoons balsamic vinegar
- 2 green onions, thinly sliced
Instructions
- Marinate chicken overnight in the refrigerator in the Chicken Marinade.
- Prepare a grill for cooking or heat a saute pan over medium heat. Grill or saute chicken breasts over medium heat until cooked through.
- While chicken is cooking, spread 1 tablespoon Walnut Pesto on each of 4 slices of the panini rolls and 2 tablespoons Chipotle Aioli on each of the other 4 slices.
- Remove chicken from grill and build each sandwich by placing a chicken breast on top of the bread with Walnut Pesto, then a tomato slice and 2 pieces of cheese, 1 tablespoon Three-Onion Marmalade, and topped with the bread with Chipotle Aioli.
- Place all ingredients in a food processor or blender and combine on high for 2 minutes or until smooth. Transfer to a 13 by 9-inch non-reactive baking dish or other flat container. Add chicken breasts to dish, cover, and marinate in the refrigerator overnight.
- Spread walnuts on a small sheet pan and toast in the oven for 5 to 7 minutes. Place all ingredients, except oil, in a blender and process until smooth. Slowly add the oil and continue to puree for 1 minute. Set aside.
- Mix mayonnaise, garlic, and chipotle puree in a small bowl until well combined. Set aside. Refrigerate if not using immediately.
- In a large skillet, heat the oil over a medium-high flame and lightly brown the garlic, about 1 to 2 minutes. Add the yellow and red onions and cook until wilted. Add the pepper, sugar, and vinegar, lower the heat to medium, and cook until the onions are translucent, about 5 minutes. Add the green onions and cook for 2 minutes. Remove from the heat and set aside.
