Recipe courtesy of BrainWash
Print
Total:
9 hr 30 min
Active:
1 hr
Yield:
4 sandwiches
Level:
Intermediate

Ingredients

  • 4 chicken breasts, trimmed of fat
  • 4 cups Chicken Marinade, recipe follows
  • 4 tablespoons Walnut Pesto, recipe follows
  • 4 fresh panini rolls, sliced
  • 8 tablespoons Chipotle Aioli, recipe follows
  • 4 slices tomato
  • 8 slices Monterey Jack Cheese
  • 4 tablespoons Three-Onion Marmalade, recipe follows
Chicken Marinade:
  • 2 jalapeno peppers
  • 2 limes, juiced
  • 1/8 cup chopped Italian parsley leaves
  • 1 1/2 tablespoons minced garlic
  • 1 cup olive oil
Walnut Pesto:
  • 1/4 cup walnuts
  • 1/4 cup packed fresh basil leaves
  • 1/4 teaspoon minced garlic
  • 1 1/2 tablespoons Parmesan
  • 1/8 teaspoon kosher salt
  • 1/4 cup olive oil
Chipotle Aioli:
  • 1/2 cup good-quality mayonnaise
  • 1/4 teaspoon crushed garlic
  • 1 tablespoon chipotle puree, see Cook's Note*
Three-Onion Marmalade:
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1/4 yellow onion, julienned
  • 1/4 red onion, julienned
  • 1/2 tablespoon chopped jalapeno pepper
  • 1 tablespoon brown sugar
  • 1 1/2 tablespoons balsamic vinegar
  • 2 green onions, thinly sliced

Directions

Marinate chicken overnight in the refrigerator in the Chicken Marinade. Prepare a grill for cooking or heat a saute pan over medium heat. Grill or saute chicken breasts over medium heat until cooked through. While chicken is cooking, spread 1 tablespoon Walnut Pesto on each of 4 slices of the panini rolls and 2 tablespoons Chipotle Aioli on each of the other 4 slices. Remove chicken from grill and build each sandwich by placing a chicken breast on top of the bread with Walnut Pesto, then a tomato slice and 2 pieces of cheese, 1 tablespoon Three-Onion Marmalade, and topped with the bread with Chipotle Aioli.

Chicken Marinade:

Place all ingredients in a food processor or blender and combine on high for 2 minutes or until smooth. Transfer to a 13 by 9-inch non-reactive baking dish or other flat container. Add chicken breasts to dish, cover, and marinate in the refrigerator overnight.

Walnut Pesto:

Preheat oven to 350 degrees F. Spread walnuts on a small sheet pan and toast in the oven for 5 to 7 minutes. Place all ingredients, except oil, in a blender and process until smooth. Slowly add the oil and continue to puree for 1 minute. Set aside.

Chipotle Aioli:

Mix mayonnaise, garlic, and chipotle puree in a small bowl until well combined. Set aside. Refrigerate if not using immediately.

Three-Onion Marmalade:

In a large skillet, heat the oil over a medium-high flame and lightly brown the garlic, about 1 to 2 minutes. Add the yellow and red onions and cook until wilted. Add the pepper, sugar, and vinegar, lower the heat to medium, and cook until the onions are translucent, about 5 minutes. Add the green onions and cook for 2 minutes. Remove from the heat and set aside.

Cook's Note

Chipotle puree can be found in small cans, sold as "chipotle peppers in adobo sauce" at major supermakets.

cook-warnings:restaurant-recipe

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