Grilled Cacciatore Panini

Name: Grilled Cacciatore Panini
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 4 ciabatta rolls, split; 2 Tbsps Dijon mustard; 79 milliliters dry red wine; 1 handful A flat-leaf parsley; 8 slices thin slices smoked fresh mozzarella cheese; 2 large cloves garlic, grated or finely chopped; 158 milliliters extra-virgin olive oil; 4 servings Olive oil potato chips; 4 plum tomatoes; 4 mediums large or portobello mushroom caps; 1 large sweet onion or red onion, thickly sliced; 1 teaspoon crushed red pepper flakes; 2 larges red peppers; 3 to 4 stems rosemary, leaves finely chopped; 4 servings Salt and freshly ground black pepper; 6 boneless, skinless chicken thighs or 4 pieces boneless, skinless chicken breasts

You can never have too many main course recipes, so give Grilled Cacciatore Panini a try. This recipe serves 4. One portion of this dish contains about 54g of protein, 71g of fat, and a total of 1027 calories. This recipe covers 41% of your daily requirements of vitamins and minerals. Head to the store and pick up mozzarella cheese, a flat-leaf parsley, wine, and a few other things to make it today. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Watch how to make this recipe.

Heat an outdoor grill or grill pan to high. If cooking indoors, char the peppers over an open gas flame on the stove top or under a hot broiler. Char the peppers until blackened all over, then put them in bowl and cover with plastic wrap to cool. If cooking outside, char peppers over the hot area of the grill.

Ingredients you will need

Peppers

Wrap

Equipment you will use

Plastic Wrap

Grill Pan

Broiler

Grill

Bowl

Meanwhile, in food processor combine the wine, rosemary, red pepper flakes, garlic and mustard. With the processor running, slowly stream in the extra-virgin olive oil to make a marinade. Season with salt and pepper, to taste.

Ingredients you will need

Extra Virgin Olive Oil

Red Pepper Flakes

Salt And Pepper

Marinade

Rosemary

Mustard

Garlic

Wine

Equipment you will use

Food Processor

Add the chicken to a resealable plastic bag and pour in 1/3 of the marinade and turn to coat.

Ingredients you will need

Marinade

Whole Chicken

Equipment you will use

Ziploc Bags

Add the mushrooms and onions to a small bowl and pour in the remaining marinade.

Ingredients you will need

Mushrooms

Marinade

Onion

Equipment you will use

Bowl

Remove the chicken from the marinade and grill for 12 minutes. Grill the mushrooms and onions until tender, about 8 to 10 minutes and char the tomatoes the last 3 to 4 minutes of cook time.

Ingredients you will need

Mushrooms

Marinade

Tomato

Whole Chicken

Onion

Equipment you will use

Grill

Remove the chicken from the grill to a cutting board and slice on an angle.

Ingredients you will need

Whole Chicken

Equipment you will use

Cutting Board

Grill

Serve 1 1/2 thighs per person or 1 breast per person. Pile the chicken on the roll bottoms.

Ingredients you will need

Whole Chicken

Roll

Top the chicken with smoked cheese and sliced grilled mushrooms and onions, and squished fire-charred tomato. Peel, seed and chop the peppers and put them on top of the tomato.

Ingredients you will need

Smoked Cheese

Mushrooms

Whole Chicken

Peppers

Onion

Tomato

Sprinkle with a little parsley and cover with the roll tops.

Ingredients you will need

Parsley

Roll

If you're felling ambitious, you can puree the peppers in food processor to make them saucy.

Ingredients you will need

Peppers

Equipment you will use

Food Processor

Serve the panini with olive oil potato chips alongside.

Ingredients you will need

Potato Chips

Olive Oil

Equipment

Ingredients

Servings:

ciabatta rolls, split 2Tbsps

Dijon mustard 79milliliters

dry red wine 1handful

A flat-leaf parsley 8slices

thin slices smoked fresh mozzarella cheese 2large cloves

garlic, grated or finely chopped 158milliliters

extra-virgin olive oil 4servings

Olive oil potato chips 4

plum tomatoes 4mediums

large or portobello mushroom caps 1large

sweet onion or red onion, thickly sliced 1teaspoon

crushed red pepper flakes 2larges

red peppers 3

to 4 stems rosemary, leaves finely chopped 4servings

Salt and freshly ground black pepper 6

boneless, skinless chicken thighs or 4 pieces boneless, skinless chicken breasts

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Badian a Coltibuono Cultusboni RS Chianti Classico ( half-bottle). It has 4.3 out of 5 stars and a bottle costs about 11 dollars.