Peri Peri Panini
Recipe: Jean Heimann
Ingredients
panini ingredients
- 1 lb. thinly sliced Peri Peri Chicken
- 4 Slices Swiss Cheese
- 4 Slices Halloumi, ¼ inch thick
- Peri Peri Oil
- Peri Peri Salsa
- 4 Italian Split Buns
peri peri oil
- ½ Cup Olive Oil
- ¼ Cup Peri Peri Seasoning
peri peri salsa
- 1 Bunch Cilantro
- 6 Cloves Garlic, chopped
- 10 Peri Peri chilies, from a bottle
- 1/3 Cup Lemon Juice
- ¼ Cup Red Wine Vinegar
- Pinch Salt
Method
peri peri oil
- Whisk together seasoning and oil and set aside.
peri peri salsa
- Blend all ingredients together.
panini
Heat a panini press to 325F, or heat a grill pan and a heavy cast iron pan on medium-high heat.
Slice the rolls in half, drizzle both the top and bottom with peri peri oil. Place a slice of swiss cheese on the bottom and a slice of halloumi on top.
Pile a ¼ lb. of peri peri chicken on the bottom bun and spoon peri peri salsa on top of the chicken. Press the top and bottom bun together, squishing the two sides together, helping to flatten the sandwich.
Cook the sandwich in the panini press for 2-4 minutes or until the swiss cheese is nice and melty. Or place sandwich on the grill pan, and while wearing hot pads, top with the heavy cast iron pan and press down.
Cook for 2 minutes, then flip and cook for 1-2 minutes more, or until the cheese has melted. Slice sandwich in half and serve.
