My own "Chicken Tomesto" Panini (Like Panera's)
~Photos by me~
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- roma tomatoes, sliced into 8 slices each
- fresh cracked black pepper and salt to taste
- 1 1/2
- tsp. dried thyme, divided
- tsp. minced garlic
- tsp. evoo
- boneless skinless chicken thighs, trim off fat
- tbl. spicy brown mustard (i used french's)
- tbl. evoo
- fresh cracked black pepper
- cup sun-dried tomato pesto (i used classico's)
- tsp. chili powder
- ciabatta rolls, *see note at bottom
- cup field or spring greens that includes arugula (*don't use the baby spinach leaves though)
- thin slices of purple (red) onion
- thick slices fresh mozzarella
- tsp. fresh parmesan0/reggiano cheese, grated, or more to taste
- tsp. fresh asiago cheese, grated, or more to taste
- *evoo for brushing bread
FOR THE OVEN-ROASTED TOMATOES:
FOR THE MUSTARD-PEPPERED CHICKEN:
FOR THE SPICY SUN-DRIED TOMATO PESTO:
REST OF INGREDIENTS:
1For the Oven-Roasted Tomatoes:
Preheat oven to 275 degrees. Slice tomatoes into 16 slices (8 slices each.) Place onto parchment paper-lined baking sheet. Sprinkle with salt, pepper and half of the thyme. (Crush thyme between your fingers when adding to release their flavor and crush a bit finer.) Turn each slice over, and repeat. Sprinkle with the minced garlic. Drizzle with the EVOO.
4For the Chicken:
After you put the tomatoes into the oven, get the chicken going. In a small bowl, whisk together well the spicy brown mustard and EVOO. Trim chicken thighs of fat, place into a small ziplock baggie. Spoon half of the mustard mixture onto the thighs, flip bag over and spoon the rest onto the thighs. Close baggie removing the air. Squish around to coat the chicken entirely. Place in fridge to marinate while tomatoes are roasting.
5When tomatoes are done, remove chicken from fridge and turn oven up to 350 degrees. Place chicken onto parchment paper-lined baking sheet pretty side-up. Sprinkle with fresh cracked pepper to taste. Let rest while oven is heating up. (About 15 minutes.) Bake for about 30 minutes. Remove from oven and let rest and cool a bit.
7Now it's time to assemble! Put your panini together in the order as follows:
bottom piece of ciabatta
spread with spicy tomato pesto (about 2 Tbl. per side)
2-4 slices of roasted tomato (to your preference)
a little bit of field greens, not too much though
a few paper-thin slices of purple onion
slices of chicken
2 thick slices fresh mozzarella
spread inside top bread with more tomato pesto
place on top securely
8Preheat panini maker to 325 degrees. When heated, brush top of sandwich with EVOO and place, top side-down, onto hot panini grill. Brush bottom with EVOO and close lid adjusting to lay flat and pressing lightly. Cook til done, about 4-5 minutes. Remove with heavy plastic spatula flipping over onto cutting board. Slice on the bias and serve hot.
*Depending on what bread is being used and the size of it, 2 ciabatta rolls will fit on most panini makers. When 2 are done, place into warm oven on baking sheet to keep hot while grilling 1-2 more.
This first time making them I used plain ciabatta rolls, but will work on making a 3-cheese bread recipe for focaccia that I think will be even better!
***Note also, that this is my OWN recipe, not off of the internet, and is in no way Panera Bread Company's recipe. It is simply my own interpretation of their recipe.