Sometimes the original dinner plan just doesn't happen.
Sometimes I'm trying a new recipe and it turns out to be a total bomb. I usually try my hardest to salvage it into something edible, but sometimes you have to listen to the words of the immortal Kenny Rogers and know when to fold'em.
Sometimes I just don't prepare well enough. Key ingredients are still frozen or sitting at the grocery store waiting for me to buy them.
Sometimes I'm just tired.
Sometimes I question why I would have ever planned such an elaborate dinner for a worknight anyway.
Whatever the reason, sometimes you need a back up dinner plan. Or an easy meal for when you are tired. Or an easy meal so you won't be tired. Or a Something-Other-Than-Pasta dinner plan.
This Southwestern chicken panini is the latest to join the Dinners-To-Make-When-Super-Hungry, Meals-For-When-The-Original-Plan-Fails and 30-Minute-Or-Less sections of my recipe binder. It uses ingredients that I often have on hand, and is even a good way to use up leftover Italian bread that may or may not have been bought in a moment of weakness at the grocery store because it was still warm and smelled a little like heaven. It combines cooked chicken with a quick from-scratch enchilada sauce and melted cheese in a warm toasty sandwich. It's like a chicken enchilada met a grilled cheese sandwich and decided to become a quick dinner. If you don't have a panini pan, you could always toast this like a grilled cheese sandwich or even apply pressure with a spatula to get some of that panini flavor fusion going on. As the recipe is written it has a little bit of a kick, but if you like your sandwiches more spicy you can include more chipotle chilis (or chipotle chili powder) or use Pepperjack cheese instead of Moneterey Jack.
Feel free to eat it every night this week. That's the plan at our house.
Southwestern Chicken Panini
Ingredients
- 2 cups chopped, cooked chicken breasts
- 1 cup minced onion
- 2 cloves garlic, minced
- 1/4 tsp kosher salt
- 3/4 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp chipotle chili powder (can substitute 1 canned chipotle chile, minced, or 1 tsp regular chili powder)
- 1/3 cup water
- 1/2 cup tomato sauce
- 1 tsp lime juice
- 12 1/2 inch slices Italian bread
- 1 1/2 cups shredded Colby or Monterey Jack cheese
- 2 T olive oil
- 1/4 cup chopped cilantro
Directions
- Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 3 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, water and tomato sauce, and cook 4 to 5 minutes. Remove from heat. Season to taste with more salt and stir in lime juice.
- Preheat panini press or cast iron skillet. Brush one side of 6 bread slices with olive oil. Turn over; place about 1/2 cup filling on each. Top with 1/4 cup cheese, 2 tsp chopped cilantro and bread slices; brush top slice of bread with oil.
- Place sandwich(es) in panini press and cook for 3 to 5 minutes or until bread is golden and cheese is melted. If using a skillet, toast both sides until golden. Serve.
Prep Time: 15 min Cook Time: 10 min Ready in: 25 min Yield: 6 Servings
Recipe Source:
