Thursday, October 14, 2010

Chicken and Provolone Panini

Fun Fact: Fresh Rick's was originally going to be a gourmet sandwich shop in Hoboken, NJ.

That ended up not working out, but I still make some pretty awesome paninis. Here is my lunch from the other day.

Turkey and Provolone Panini

4 slices of Italian sandwich bread
1/2 lb sliced chicken breast from the deli
4 piece of deli provolone cheese
1/4 cup fresh basil
1 teaspoon olive oil mayo
1 teaspoon honey mustard
1 splash white balsamic vinegar

Mix the mayo, honey mustard and vinegar to make the sandwich dressing. Dress both side of the bread. On one side place the chicken, then lay out one layer of fresh basil. Now top it with the cheese. Place it on a hot panini grill that has been sprayed with a touch of olive oil. Also spray the top of the bread with some olive oil as well. Close the panini grill and press down lightly. After 3 minutes press down firmly. Remove from the grill and place on a cooling rack or it will get soggy on the bottom. Slice crosswise and serve.

I am still thinking about unleashing this sandwich shop on the general public, but down here in South Beach. All the leg work is done, now I just need $200k...

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