Original video by @feelgoodfoodie — all credit to the creator.
Juicy Grilled Chicken Panini with Toom
Garlic-marinated grilled chicken piled onto sourdough with peppery arugula and sweet sundried tomatoes, then pressed until the bread turns buttery and golden. The lemony garlic dip does double duty as marinade and spread, keeping the chicken tender instead of dry.
Ingredients
- 3 tablespoonstoom (garlic dip) · plus more for the bread
- 2 teaspoonspaprika
- 1 teaspoonoregano
- 1 teaspoononion powder
- 1/2 teaspoonsalt
- 1/4 teaspoonblack pepper
- 4boneless skinless chicken breasts · 6 ounces each
- 8 slicessourdough bread
- —arugula
- —sundried tomatoes
Steps
- 1
In a large bowl, whisk together the toom, paprika, oregano, onion powder, salt, and pepper.
- 2
Using a meat mallet, pound the chicken breasts to an even 1/2-inch thickness. Add the chicken to the bowl with the marinade and turn to coat. Marinate for at least 1 hour.
- 3
Preheat a grill to medium-high heat. Brush the grill grates with oil and grill the chicken for about 5-7 minutes per side, until cooked through but no hotter than 165F. Set aside.
- 4
Heat a panini press or skillet to medium-high heat.
- 5
Spread toom on both sides of the bread slices and lay them on a clean work surface. Place the chicken on one slice, followed by arugula and sundried tomatoes, then cover with another slice.
- 6
Transfer the sandwich to the panini press or hot skillet and press gently to hold it together. Cook until the bread is crisp and golden, about 3-4 minutes. Repeat with the remaining bread.
- 7
Slice the sandwich in half and serve.
Creator's notes
Keys to juicy chicken: pound it thin so it cooks evenly, marinate in toom (real garlic, oil, and lemon juice help it stay moist), and don't cook past 165F. Toom spread on the outside of the bread gives a buttery, crisp panini crust.
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