Description
Like Lean Cuisine’s® panini sandwich, but don’t like the price? Here’s our homemade version.
Ingredients
- ¼ cup water
- ¼ cup vegetable oil
- 1 (1.06 ounce) package mesquite marinade
- 2 (4 ounce) skinless, boneless chicken breast halves
- 1 teaspoon olive oil
- ½ medium red bell pepper, sliced
- ½ medium green bell pepper, sliced
- ½ medium onion, sliced
- 2 teaspoons salted butter, softened
- 4 slices sourdough bread
- ¾ cup shredded Monterey Jack cheese
Instructions
- Whisk water
- vegetable oil
- and marinade mix together in a glass or ceramic bowl. Add chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 15 to 30 minutes
- or overnight.
- Preheat an electric grill (such as George Foreman®) for medium heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Place chicken on the preheated grill
- close the lid
- and cook until no longer pink in the center and the juices run clear
- about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- While chicken is cooking
- heat olive oil in a skillet over medium heat. Add bell peppers and onion and saute until tender
- 5 to 7 minutes.
- Butter one side of each slice of bread. Assemble 2 sandwiches by layering Monterey Jack cheese
- vegetables
- and chicken between the unbuttered sides of the bread.
- Place sandwiches on the grill
- close the lid
- and cook until bread is golden brown and cheese is melted
- about 3 minutes.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 2