Friday, June 10, 2011

Greek Isles Panini

Like I said yesterday, we had some left over greek chicken, feta cheese, & tzatziki sauce, so we made some greek paninis. I mean you can't really get more greek than marinated chicken, feta, tzatziki, roasted red pepper, red onions, and hummus. The only thing they we chose to leave out was olives, and well that's because we just hate olives. So feel free to add those if you like them. I also decided to put provolone on the sandwich because feta just doesn't melt the way you want it on a grilled cheese. So I figured I would add a mild cheese to achieve that "goo" factor. The paninis were really good, and it's so nice when you can repurpose a dinner into a lunch the next day, so that no ingredients go to waste.
Look at that Melty Cheese 
Lots of Crunchy Veggies 
Greek Isles Panini
For the Panini:
2 Slices of Rustic Bread
2T Olive Oil
4T Homemade Tzatziki
¼C Crumbled Feta
2 Marinated Greek Chicken Thighs, Sliced Thinly & Warmed Slightly
2T Greek Hummus
1 Marinated Roasted Red Pepper, Split in Half
4 Red Onion Rings
2 Slices of Provolone

1. Heat up your Panini press, electric grill, or a skillet to high heat.
2. To Assemble the Sandwich: Spread 2T of the homemade tzatzki sauce on each slice of bread, then designate one slice of bread to be the bottom piece. Sprinkle the crumbled feta on top of the bottom slice of bread, then layer on the sliced Greek Chicken. Slather with the hummus and top with the red peppers & red onions. Lay the slices of provolone on top of the onions (this will help keep all of the fillings from falling out). Top with the other slice of bread and brush on 1T of olive oil on each outside of the bread slices.
3. Grill or fry the sandwich for 2-3 minutes on each side until the bread is perfectly golden brown and extremely crunchy, while also making sure that all of the ingredients inside are warmed thoroughly and the cheeses are melted.
4. Cut into halves and serve immediately.

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