Saturday, July 31, 2010

Southwest Chicken Panini

This sandwich has become a family favorite!  I made them for dinner on Wednesday, and my husband wanted one for lunch yesterday.  Next to my macaroni and cheese, this is one of the most requested meals in my house!

For aioli:
1 tsp lemon juice
2 tbs mayonnaise
1/2 cup Greek fage 0% yogurt
1 small can olives, diced (reserve 1 1/2 tbsp)
1 tsp ancho chili powder

For sandwich:
8 slices whole wheat bread (or your favorite)
2 tbs olive oil
2 cups organic baby spinach
1 1/2 tsp coarse salt
1 tsp pepper
2 tsp ancho chili powder

2 chicken organic breasts
1 organic avocado, sliced
1 cup grated pepper jack cheese

Combine all ingredients for aioli and set aside.

Heat panini press (or pan) to 375.

Wrap chicken in plastic wrap and pound with a mallet or other heavy object to flatten.  Season with salt, pepper, and chili powder.  Cook on panini press for 4-6 minutes until outside is crispy and inside is tender and cooked through.  Cut chicken into 1/4 inch slices width-wise.  Brush bread with olive oil.  Spread olive aioli on all slices of bread.

Layer bread with spinach leaves, chicken, avocado slices, cheese and reserved olives.  Toast on panini press for 3-4 minutes, until sandwich is crispy and toasted.

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