Mushroom and Chicken Paninis With Avocado Mayo |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 5 |
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A quick savory panini. Chicken breast with portabella mushrooms on crispy ciabatta bread with a creamy avacado mayo. You can make these with any variation of meats and veggies. We sometimes use deli meat, leftover beef or leftover veggies. Sometimes we vary the sauce by using cranberry mustard or chili sauce with mayo. This is a great way to clean out that fridge! Ingredients:
1 loaf ciabatta |
3 chicken breasts |
3 large portabella mushroom caps, cleaned |
1 avocado |
1 tablespoon mayonnaise |
1 bermuda onion |
3 slices havarti cheese |
Directions:
1. Butterfly chicken breast, season with s+p and whatever you like for seasonings. Sometimes we add cayenne or cumin or sage,depending on mood.
2. Saute on large griddle pan, on medium until cooked through, set aside.
3. Saute whole mushroom caps 5 minutes each side, set aside.
4. Saute onions (and whatever other uncooked veggies you have).
5. If using leftover items, heat them through.
6. Slice ciabatta bread open and toast insides until browned and crispy.
7. Turn griddle to low.
8. Mash the avacado with 1 Tbls mayo, s+p.
9. Spread avacado on insides of sandwich, add chicken, mushrooms, onions, and cheese.
10. Top sandwich, cover with foil loosely and grill on low with a weighted pan about 8 minutes each side until warmed through and cheese melts.
11. Slice as little or as much as you like!
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