Grilled Chicken Fajita Panini
Ingredients
The spice rub
-
1
teaspoon
garlic powder
-
1
teaspoon
ground cumin
-
½
teaspoon
ground coriander
-
½
teaspoon
smoked paprika
-
½
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
The sandwich
-
2
pieces
chicken breasts
-
12
slices
fontina cheese
-
1
loaf
sourdough bread (8 slices)
-
1
piece
red pepper, thinly sliced
-
1
piece
orange pepper, thinly sliced
-
½
cup
red onion slices
-
1
tablespoon
olive oil
-
to taste
salt & pepper
Chimichurri sauce
-
to make
chimichurri sauce
Instructions
- Preheat the grill to medium-high heat.
- Mix the spice blend and season the chicken on both sides.
- Grill the chicken for 5-6 minutes on each side until cooked through, then let it rest and slice it thinly.
- Toss the sliced onions and peppers with olive oil, salt, and pepper.
- Grill the peppers and onions for 3-4 minutes in a grill basket.
- Assemble the sandwiches with chimichurri sauce, cheese, chicken, grilled veggies, and more cheese between slices of bread.
- Cook the assembled sandwiches in a panini press until the bread is browned and the cheese is melted.
- Cut in half and serve.
Nutrition Facts (estimated)
Servings
4 sandwiches
Calories
500
Total fat
20g
Total carbohydrates
40g
Total protein
35g
Sodium
600mg
Cholesterol
100mg
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