Learn how to make Ri RI’s easy-peasy panini!
Friday nights can be crazy and trying to fit in a nice meal can sometimes be even crazier.
Recently, Kris and I were brainstorming ideas for a quick and delicious Friday night meal. After putting our heads together, we decided on a grilled chicken panini and some crockpot minestrone soup (more on this later).
As always, we bought all of the ingredients in advance and prepped anything that we could beforehand. We’re big advocates for food prepping. It makes life easier and cooking more enjoyable when all of your ingredients are ready and raring to go when it comes time to cook.
We took two frozen chicken breasts and let them thaw a bit. From there, I cut the chicken breasts into two thin halves. A great tip is to handle the chicken when it’s still a bit frozen; it makes slicing much easier!
Once I cut both breasts in two, I threw them in a non-stick spray-covered skillet. From there I kind of just went with what I had. So, we dressed the chicken up with some fresh lemon juice, pepper, garlic salt and of course ranch seasoning (I never said I was a Le Cordon Bleu chef now did I?)
As a side note, Kris and I love ranch seasoning. It gives flavor to chicken, veggies, and a quick and easy crudité dip.
So, I cooked the chicken breasts through until the thickest part of the breast was white in color inside. When it comes to chicken, you never ever want to see any traces of pink in the meat!
After the chicken was good to go, it was panini-making time!
Here’s what we used:
- Grilled chicken
- Trader Joe’s crumbled goat cheese
- Trader Joe’s multi-grain bread
- Trader Joe’s organic spinach
If you couldn’t figure out, we love Trader Joe’s but, that’s another discussion for another blog!
Here’s how to make it:
- Take two slices of bread. Butter each piece on one side with the butter spread of your choice (Smart Balance is a personal favorite).
- Take both pieces of buttered bread and flip them over so that the buttered-side is face down on a plate.
- Add the cheese on one side, a layer of spinach and the chicken.
- Take the other piece of bread and close the sandwich so that both buttered-sides are outward facing.
- Place in the panini maker and close.
- Wait a few minute and voila! You’re done…seriously that’s it.
We paired our delicious and moderately nutritious easy-peasy chicken paninis with our homemade crockpot minestrone (stay tuned in the coming weeks for the recipe) and of course a nice bottle of Wattle Creek Pinot Grigio!