Grilled Cacciatore Panini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Marinade:1/4 cup dry red wine3-4 sprigs rosemary, leaves finely chopped1 teaspoon crushed red pepper flakes2 large cloves garlic, grated or finely chopped2 tablespoons Dijon mustard1/4 cup extra virgin olive oil (EVOO)Salt and freshly ground black pepperPanini:2 large red peppers4 thin-sliced boneless, skinless chicken breasts or 2 breasts halved2 large or 4 medium portobello mushroom caps1 large sweet onion or red onion, thickly sliced2 tomatoes, halved4 slices of smoked Provolone cheeseTop your favorite bread with all this yumminess!***Recipe does not contain nutrition content for bread.
Heat an outdoor grill or grill pan to high. If cooking indoors, char the peppers over an open gas flame on the stovetop 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 the peppers over the hot area of the grill.
Meanwhile, in a food processor, combine the wine, rosemary, red pepper flakes, garlic and mustard. With the processor running, slowly stream in the EVOO to make a marinade. Season with salt and pepper, to taste. Add the chicken to a resealable plastic bag and pour in a third 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 8-10 minutes, and char the tomatoes during the last 3-4 minutes of cooking time.
Remove the chicken from and pile the chicken on the roll bottoms.
Top the chicken with the smoked cheese, sliced grilled mushrooms and onions and the squished fire-charred tomatoes. Peel, seed and chop the peppers, then put them on top of the tomatoes. 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. You can also press the panini in a panini grill or on your already-heated grill with a heavy press.
Serving Size: Makes 4 panini (italian for "sandwiches")
Meanwhile, in a food processor, combine the wine, rosemary, red pepper flakes, garlic and mustard. With the processor running, slowly stream in the EVOO to make a marinade. Season with salt and pepper, to taste. Add the chicken to a resealable plastic bag and pour in a third 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 8-10 minutes, and char the tomatoes during the last 3-4 minutes of cooking time.
Remove the chicken from and pile the chicken on the roll bottoms.
Top the chicken with the smoked cheese, sliced grilled mushrooms and onions and the squished fire-charred tomatoes. Peel, seed and chop the peppers, then put them on top of the tomatoes. 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. You can also press the panini in a panini grill or on your already-heated grill with a heavy press.
Serving Size: Makes 4 panini (italian for "sandwiches")
Nutritional Info Amount Per Serving
- Calories: 394.6
- Total Fat: 20.3 g
- Cholesterol: 85.7 mg
- Sodium: 465.6 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 3.6 g
- Protein: 37.2 g
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