1 Video | Photo: Grilled Cacciatore Panini Recipe
Ingredients
- 2 large red peppers
- 1/3 cup dry red wine
- 3 to 4 stems rosemary, leaves finely chopped
- 1 teaspoon crushed red pepper flakes
- 2 large cloves garlic, grated or finely chopped
- 2 tablespoons Dijon mustard
- 2/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 6 boneless, skinless chicken thighs or 4 pieces boneless, skinless chicken breasts
- 2 large or 4 medium portobello mushroom caps
- 1 large sweet onion or red onion, thickly sliced
- 4 plum tomatoes
- 8 thin slices smoked fresh mozzarella cheese
- 4 ciabatta rolls, split
- A handful flat-leaf parsley
- Olive oil potato chips
Directions
Heat an outdoor grill or grill pan to high. If cooking indoors, char the peppers over an open gas flame on the stove top or under a hot broiler. Char the peppers until blackened all over, then put them in bowl and cover with plastic wrap to cool. If cooking outside, char peppers over the hot area of the grill.
Meanwhile, in food processor combine the wine, rosemary, red pepper flakes, garlic and mustard. With the processor running, slowly stream in the extra-virgin olive oil to make a marinade. Season with salt and pepper, to taste. Add the chicken to a resealable plastic bag and pour in 1/3 of the marinade and turn to coat. Add the mushrooms and onions to a small bowl and pour in the remaining marinade.
Remove the chicken from the marinade and grill for 12 minutes. Grill the mushrooms and onions until tender, about 8 to 10 minutes and char the tomatoes the last 3 to 4 minutes of cook time.
Remove the chicken from the grill to a cutting board and slice on an angle. Serve 1 1/2 thighs per person or 1 breast per person. Pile the chicken on the roll bottoms.
Top the chicken with smoked cheese and sliced grilled mushrooms and onions, and squished fire-charred tomato. Peel, seed and chop the peppers and put them on top of the tomato. Sprinkle with a little parsley and cover with the roll tops.
If you're felling ambitious, you can puree the peppers in food processor to make them saucy. Serve the panini with olive oil potato chips alongside.
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By sparklepink
on February 20, 2011
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My daughter and I fixed this sandwich. We left off the tomatos simply because tomatos are so expensive now and the sandwich was big enough. Its wierd when tomatoes are one of the most expensive items on a sandwich, huh? Anyway, we just Loved this !! Next time we will scoop out some of the bread and possibly pop the sandwich back in the broiler for a few seconds just to get the cheese extra "melty", but other than that, we just loved this sandwich and the smells coming from the kitchen were just awesome !!! We will definitely make this again.
By Magnolia08
Magnolia, TX
on February 12, 2011
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This was a really good sandwich. If you don't like how big it is then don't put as much on the bread and get a few more sandwiches out of the recipe. As for the negative comments, just because she mentions John doesn't mean she's insecure. Has it occurred to you that she loves him and is proud to talk about him? And taking off the rings, you try to keep the conversation flowing when being filmed. I'm sure it's not as easy at it looks. She explained on an episode why she pronounces endive differently now. Regarding the accent she has an italian background and it could be that she's getting more interested in the italian language and her heritage. It doesn't mean she's fake. I agree with everyone else, rate the recipe and keep the personal attacks to yourself.
The bottom line: Don't be so quick to judge someone that you don't know personally. Ask yourself what impression are you giving people who don't know you personally and would you want them judging you so quickly?
By woodkid40_8706163
West Hempstead, NY
on February 02, 2011
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Absolutely wonderful. Would make it again and again. I also agree; review the recipe, not the show. I never watch the show; don't have time. I just come on here to get recipes. This one didn't disappoint me at all.
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