Grilled Cacciatore Panini
Serves: 4
Iva Padberg
1 January 1970
Based on User reviews:
45
Spice
44
Sweetness
53
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 large
Red Pepper1 cup
Red Wine (dry)2 tbsps
Dijon Mustard2 cup
Extra-Virgin Olive Oil1
Salt1 large
Sweet OnionDirections:
1
Watch how to make this recipe
2
Heat an outdoor grill or grill pan to high
3
If cooking indoors, char the peppers over an open gas flame on the stove top or under a hot broiler
4
Char the peppers until blackened all over, then put them in bowl and cover with plastic wrap to cool
5
If cooking outside, char peppers over the hot area of the grill
6
Meanwhile, in food processor combine the wine, rosemary, red pepper flakes, garlic and mustard
7
With the processor running, slowly stream in the extra-virgin olive oil to make a marinade
8
Season with salt and pepper, to taste
9
Add the chicken to a resealable plastic bag and pour in 1/3 of the marinade and turn to coat
10
Add the mushrooms and onions to a small bowl and pour in the remaining marinade
11
Remove the chicken from the marinade and grill for 12 minutes
12
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
13
Remove the chicken from the grill to a cutting board and slice on an angle
14
Serve 1 1/2 thighs per person or 1 breast per person
15
Pile the chicken on the roll bottoms
16
Top the chicken with smoked cheese and sliced grilled mushrooms and onions, and squished fire-charred tomato
17
Peel, seed and chop the peppers and put them on top of the tomato
18
Sprinkle with a little parsley and cover with the roll tops
19
If you're felling ambitious, you can puree the peppers in food processor to make them saucy
20
Serve the panini with olive oil potato chips alongside