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Recipes --> Main Courses --> Southwestern Chicken Panini With Cilantro-Chipotle Mayonnaise

Southwestern Chicken Panini With Cilantro-Chipotle Mayonnaise

Several years ago, on a whim, we bought a Panini maker. We wondered if we’d really use it all that much, and now it is one of the most used electric appliances in the house. We don’t know how a kitchen could be without one!

Serves 2

Ingredients:

1 cup packed fresh cilantro leaves
2 cloves minced garlic
1/2  jalapeno, seeded & chopped
Juice of 1/2 a lime
1/8 teaspoon salt
1 Tablespoon olive oil
1 Tablespoon minced chipotle chile in adobo sauce
1/4 teaspoon sugar
1/4 cup mayonnaise
4 slices thick white bread 3 to 4 slices
pepper jack cheese
Enough rotisserie chicken to make 2 sandwiches
butter

Preparation:

Pulse the first 9 ingredients in a food processor to make a cilantro-chipotle mayonnaise. Spread the mayonnaise on both slices of the inside of the bread. Layer with chicken and then cheese and lightly butter the bread.  Then toast sandwiches. If you don’t have a panini maker, grilling on a griddle will work too.  This can be pretty spicy, so you can control the heat with how much of Mayonnaise you use. 

We paired this at lunch with a lightly sweet Trimbach Alsatian Riesling that balanced the heat nicely.