Chicken and Roasted Red Pepper Panini

 This is a Farmers Wife Original.

Have you ever gotten an idea stuck in your head that just won't go away? I get that ALL the time, typically it's food related. (I really think about food way too much... haha!) Recently I got this idea stuck in my head to make a panini using Roasted Red Peppers. Some of you may know that my obsession with Roasted Red Peppers has been fairly recent, not that I've never had them before now, just didn't obsess about them until recently. lol! When I made my Hoagies a few months ago, the obsession started, I'd forgotten just how delicious these babies were. And ever since then I've been keeping either a jar of them around, or fresh to roast myself (recently though it's been jarred only as our peppers have been looking kinda gross...) and not long ago I made Pasta with Roasted Red Pepper Sauce, which I've now made a few times and have gotten rave reviews from family. But I couldn't end there, I knew there had to be more recipes that show cased how amazing red peppers are. Finally it hit me, really early one morning while I was sipping my first cup of coffee... Panini's... How I hadn't thought of it sooner still boggles me. But I was determined, so I invited my Sister In Law over for lunch, and decided she could be my guinea pig! (hehe! Aren't sister's the best?) The panini's came off the grill right as she walked in the door, we sat down at the table, and next thing I know the sandwich's had disappeared!! (ok not really, we scarfed them down as if we'd never seen food before, but that's beside the point.) They were AWESOME! I made them again this week for my wonderful Hubby, and he loved it too! So to end a lengthy post, that has quite frankly made me very hungry, I recommend you try these, and soon!

Ingredients: makes 4 sandwich's
Sauce:
1 whole Roasted Red Pepper
1 Green Onion
2 1/2 Tablespoons Mayo (more or less depending on consistency)
Dash of Oregano
Pinch of Freshly Ground Pepper
Pinch of Salt
Drizzle of Olive Oil

Sandwich:
8 Slices of Bread (I used White, but Italian, Wheat, Sourdough, would all be great!)
4 Slices Provolone Cheese (or cheddar)
Sliced Chicken Breast Lunch meat (I used roughly 4 slices per sandwich, but use how much you want)
Sliced Tomatoes
1 Roasted Red Peppers, thinly sliced
Olive Oil

Directions:
In a food processor, or blender, combine the sauce ingredients. Puree until mostly smooth, and easy to spread. You can make this ahead of time and keep covered in the fridge. Heat your Panini maker or grill pan, and spray with cooking spray. Brush Olive Oil on one side of each slice of bread. Then spread a layer of sauce on the opposite side. Layer your chicken, cheese, tomato and peppers. Top with another slice of bread, sauce side down. Repeat with remaining sandwich's. Cook until golden and the cheese is melted. Serve Warm.

Review:
This was simple and yet pretty light sandwich, one that was exploding with flavor! The sauce stays fresh in the fridge for up to 2 weeks in an airtight container. 4 stars.

The Farmers Wife

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