Chicken & Eggplant Panini Recipe
Chicken, grilled eggplant, smoked gouda, roasted red bell peppers
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Ingredients
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Main Ingredients
Seasoning and Oil
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds. Sprinkle with salt and let sit for about 20 minutes to draw out excess moisture. Rinse and pat dry.
- 2
- 3
Cook the Chicken
If not pre-cooked, season the chicken breasts with salt, pepper, and basil leaves. Grill the chicken on medium heat for about 6-7 minutes on each side or until fully cooked. Remove from the grill and let rest.
- 4
Slice the Chicken
Once the chicken has rested, slice it into thin strips.
Assembling the Panini
- 5
- 6
Add Ingredients
On the bottom half of each ciabatta roll, layer the grilled eggplant, sliced chicken, roasted red bell peppers, and smoked gouda cheese.
- 7
Close the Panini
Place the top half of the ciabatta roll on the layered ingredients to close the panini.
Grilling the Panini
- 8
Grill the Paninis
Heat a panini press or a skillet over medium heat. Place the assembled paninis in the press or skillet. If using a skillet, press down with a heavy pan. Grill for about 4-5 minutes on each side until the bread is crisp and the cheese is melted.
- 9
Serve
Remove the paninis from the heat and let cool for a minute. Cut in half and serve warm.