Recipe courtesy of BrainWash
Total:
9 hr 30 min
Prep:
1 hr
Inactive:
8 hr
Cook:
30 min
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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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