This is something that I like to make on a day when I don’t have a lot of time. It is not the simplest recipe but it definitely isn’t complicated either. It is also very cost effective which is always a positive. I grew up eating hot sandwiches and actually prefer them to cold ones especially if they have cheese, which this does. Something many people may not associate with hot sandwiches or hot food in general is avocados. They often are added to a dish cold to add something refreshing but when heated they offer a creamy, fatty (the good kind), addition.
Ingredients
- 6-8 slices of crusty Italian bread $2-4
- 2 chicken breasts (skinless) (boneless) $4-6
- 2-4 ripe avocados $2-4
- 1 package of goat cheese crumbles (can be substituted) $3-4
- 1 medium sized tomato (sliced) $1-2
- 1 bottle of your favorite hot sauce or southwest dressing (optional) $2-4
- 1/4 stick of butter $2-4
- 1 jar favorite marinara sauce $2-4
Servings: 4-6
Cost: $15-20
Directions
- Boil chicken breasts until no longer pink in the center (about 15-20 minutes).
- Shred chicken breasts with forks.
- Score avocados in half and take pit out, and scoop out insides with a large spoon.
- Slice avocado into strips.
- Put butter on one side of the slices of bread.
- Assemble panini on panini maker or pan without heat on, I like to do it in this order (bread slice, avocado slices, chicken, tomato slices, cheese crumbles or slice, hot sauce or dressing, top piece of bread).
- Once panini is assembled, turn on medium heat or put down panini press.
- If making in pan, push down on panini with spatula or set a heavy plate on top.
- Cook on each side for about 3 minutes or until bread is golden.
- If using a panini press, keep down for about 5 minutes or until golden.
- Serve with marinara sauce or without.
The Quiet Chef 