My panini pan is way in the back of a cabinet, so I don’t often think to get it out to preheat on the stove for the ten minutes this takes, but when I do . . . oh, my – what deliciousness!
The picture above looks pretty plain, but hiding inside that beautifully grilled bun is a trio of international cheeses: Swiss, Mexican Hot Pepper, and Provolone. I grilled the buns and cheeses on part of the grill, and browned up the roasted chicken breast on the other part. This gave the chicken a bit of a flavor boost, rather than just plain, cold chicken inside the cheese. I could have maybe marinated the pieces in a little something first, but I didn’t think of that until just now.
This time, instead of just toasting the panini on a dry grill, and since I had just made a new batch of ghee last night, I tried brushing a bit of the ghee on the panini grill before putting the buns on there. I turned the buns over right away, so that some of the ghee would be on the top part of the grill, and that turned out to have been a good thing.
Once the cheese was melted and incredibly gooey, I put the sandwiches out onto plates as you see above, with plenty of choices of things to add. Note that we used both of the new-found pestos – tomato and basil.
The picture below shows what it looked like after I started making a mess with it. This had to have been one of THE most delicious sandwiches we have ever enjoyed.
Note the “cheese hinge” between the two pieces of the bun! ;->