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Blackened Chicken Panini Recipe

Name: T-BONE PRIME STEAKHOUSEs Blackened Chicken Panini Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces boneless skinless chicken breasts; 1.5 tbs olive oil; 1 tsp paprika; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp dried oregano; 0.25 tsp dried thyme; 0.25 tsp cayenne pepper; 0.5 tsp ground black pepper; 0.5 tsp kosher salt; 1 head whole head garlic (roasted); 0.5 cups mayonnaise; 1 tbs lemon juice; 0.5 tsp Dijon mustard; 1 tsp olive oil; 0.25 tsp salt; 0.25 tsp freshly ground black pepper; 2 pieces ciabatta rolls or focaccia (halved); 4 slices sharp cheddar cheese (sliced); 1 pieces ripe tomato; 4 leaves romaine or butter lettuce leaves; 1 tbs unsalted butter (softened, for griddle); 4 slices optional: dill pickle slices

Inspired by T-BONE PRIME STEAKHOUSE

Time45m

Serves2

Grilled blackened chicken, cheddar cheese, lettuce, and tomato, with homemade roasted garlic aioli

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Ingredients

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Blackened Chicken

2 pieces boneless skinless chicken breasts

1 1/2 tbs olive oil

1 tsp Watkins paprika

1/2 tsp Smoked paprika

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Dried oregano

1/4 tsp dried thyme

1/4 tsp Cayenne pepper

1/2 tsp ground black pepper

1/2 tsp kosher salt

Roasted Garlic Aioli

1 head whole head garlic (roasted)

1/2 cups Mayonnaise

1 tbs ReaLemon lemon juice

1/2 tsp Dijon mustard

1 tsp olive oil

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Assembly & Sandwich

2 pieces ciabatta rolls or focaccia (halved)

4 slices sharp cheddar cheese (sliced)

1 pieces ripe tomato

4 leaves romaine or butter lettuce leaves

1 tbs unsalted butter (softened, for griddle)

4 slices optional: dill pickle slices

Method

Blackened Chicken

Prep

Pat chicken breasts dry. If breasts are thick, butterfly or pound to an even 3/4-inch thickness for even cooking.

Combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, black pepper, and kosher salt in a small bowl to make the blackening spice.

Brush both sides of the chicken with 1.5 tablespoons olive oil, then rub the spice blend onto both sides, pressing so it adheres. Let sit 10 minutes at room temperature to absorb flavors (or refrigerate up to 2 hours).

Cook

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Add a light drizzle of oil if pan looks dry.

Place chicken in the hot pan. Cook without moving for 3–4 minutes until a deep crust forms. Flip and cook 3–4 minutes more, or until internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then slice thinly against the grain.

Roasted Garlic Aioli

To roast garlic: preheat oven to 400°F (200°C). Slice the top 1/4 off the garlic head to expose cloves. Drizzle with a teaspoon of olive oil, wrap tightly in foil and roast 35–40 minutes until soft and caramelized. Let cool, then squeeze the roasted garlic cloves into a small bowl (about 1–2 tablespoons of paste).

Combine roasted garlic paste, mayonnaise, lemon juice, Dijon mustard, 1 teaspoon olive oil, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper in a bowl. Whisk until smooth. Taste and adjust salt or lemon as desired. Refrigerate until assembly.

Assembly & Grilling

Preheat a panini press or heavy skillet/griddle over medium heat. If using a skillet, you will press sandwiches with a heavy pan or foil-wrapped brick.

Slice ciabatta rolls and spread about 1–2 tablespoons roasted garlic aioli on both cut sides of each roll.

On the bottom halves, layer 2 slices of cheddar, a portion of sliced blackened chicken (about half a breast per sandwich), 2 tomato slices, and 2 lettuce leaves. Add optional pickle slices if desired. Top with remaining cheddar slice and top roll half.

Brush the outside of each sandwich lightly with softened butter (about 1/2 tbs per side) to promote browning.

Place sandwiches on the preheated panini press and grill for 3–5 minutes until bread is crisp and cheese is melted. If using a skillet, place sandwich in skillet, press with weight, and cook 3–4 minutes per side, checking to avoid burning.

Remove sandwiches, let rest 1 minute, then slice in half and serve immediately with extra aioli on the side.