Tuesday, November 18, 2014

Balsamic Chicken Panini Sandwich with Roasted Fingerling Potatoes


Sometimes I make an attempt to copycat recipes from my favorite restaurants. They usually don't end up well. I hate to toot my own horn but this one turned out pretty good. There's a restaurant near us called The Blue Lemon, they serve "clean food with a twist." It's one of my favorite places to eat and I always get the same dish. The Balsamic Chicken sandwich with a side of fingerling potatoes. Tonight I decided to recreate the recipe off the top of my head. It doesn't taste exactly like The Blue Lemon's but it's super tasty. Here's the recipe, let me know what you think!


Balsamic Chicken Panini Sandwich w/ Roasted Fingerling Potatoes

chicken sandwich:
1.5 lbs boneless skinless chicken breast- cut into bite sizes pieces
1 tbsp olive oil
1 tbsp balsamic vinegar
1 medium onion cut into strips
1 red pepper cut into strips
2 cloves minced garlic
1 1/2 tsp salt
1/4 tsp pepper
slices of fontina cheese
whole wheat artisan bread
butter

balsamic ailoi
1 garlic clove minced
4 tbsp mayonaise
2 tsp balsamic vinegar
pinch salt

fingerling potatoes
1.5 lbs fingerling potatoes
1 tbsp salt + 1 tsp salt divided
1 sprig of fresh thyme minced
1 sprig of fresh rosemary minced
1 tbsp olive oil

1.  Heat olive oil in a large skillet over medium high heat. Add onion, red pepper and garlic until soft, about 5 minutes. Add chicken and saute until no longer pink. Turn down heat to medium low and add salt, pepper and balsamic vinegar. Cook until chicken and veggies start to brown and onions begin to carmelize. Remove from heat and set aside.

2. If you have a panini press, now would be the time to plug it in. Assemble the sandwiches, add a couple spoonfuls of chicken mixture to bread slice, spread aioli sauce on top then top with fontina cheese slices. Add top of bread and spread butter on top and bottom bread slices. Place in panini press until cheese is melted and bread is browned. Or you can place the panini in a skillet over medium heat and brown both sides and melt cheese. Press down frequently throughout cooking with a spatula.

2. Boil fingerling potatoes and tbsp of salt (preferably while chicken and veggie mixture is cooking)  in large saucepan until knife is easily inserted. Drain potatoes then cut in half. Heat olive oil in large skillet over medium high heat then add potatoes, 1 tsp salt, thyme and rosemary. Let sit so the potatoes brown then give a quick mix to let other sides brown. Once they start to char lightly remove from heat. Serve alongside chicken panini and enjoy!



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