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Categories:
red peppers red wine rosemary red pepper garlic mustard extra-virgin olive oil salt chicken portobello mushroom sweet onion tomatoes Mozzarella cheese ciabatta rolls parsley olive oil
Viewed: 9 - Published at: 9 years agoIngredients
- 2 large red peppers
- 1/3 cup dry red wine
- 3 to 4 stems rosemary, leaves finely chopped
- 1 teaspoon crushed red pepper flakes
- 2 large cloves garlic, grated or finely chopped
- 2 tablespoons Dijon mustard
- 2/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 6 boneless, skinless chicken thighs or 4 pieces boneless, skinless chicken breasts
- 2 large or 4 medium portobello mushroom caps
- 1 large sweet onion or red onion, thickly sliced
- 4 plum tomatoes
- 8 thin slices smoked fresh mozzarella cheese
- 4 ciabatta rolls, split
- A handful flat-leaf parsley
- Olive oil potato chips
Method
- Heat an outdoor grill or grill pan to high.
- If cooking indoors, char the peppers over an open gas flame on the stove top or under a hot broiler.
- Char the peppers until blackened all over, then put them in bowl and cover with plastic wrap to cool.
- If cooking outside, char peppers over the hot area of the grill.
- Meanwhile, in food processor combine the wine, rosemary, red pepper flakes, garlic and mustard.
- With the processor running, slowly stream in the extra-virgin olive oil to make a marinade.
- Season with salt and pepper, to taste.
- Add the chicken to a resealable plastic bag and pour in 1/3 of the marinade and turn to coat.
- Add the mushrooms and onions to a small bowl and pour in the remaining marinade.
- Remove the chicken from the marinade and grill for 12 minutes.
- Grill the mushrooms and onions until tender, about 8 to 10 minutes and char the tomatoes the last 3 to 4 minutes of cook time.
- Remove the chicken from the grill to a cutting board and slice on an angle.
- Serve 1 1/2 thighs per person or 1 breast per person.
- Pile the chicken on the roll bottoms.
- Top the chicken with smoked cheese and sliced grilled mushrooms and onions, and squished fire-charred tomato.
- Peel, seed and chop the peppers and put them on top of the tomato.
- Sprinkle with a little parsley and cover with the roll tops.
- If you're felling ambitious, you can puree the peppers in food processor to make them saucy.
- Serve the panini with olive oil potato chips alongside.
