Chef Tim's Portobello & Chicken Panini

Chef Tim's Caprese Panini

A new and delicious way to enjoy my Sweet Balsamic Vinaigrette! 

Portobello & Chicken Panini Ingredients:

  • Portobello Mushroom (stems removed)
  • Chicken - Skinless boneless chicken breast or thighs
  • Mozzarella and/or Aged Provolone (shredded)
  • Ciabatta Bread
  • 6 oz. Chef Tim's Sweet Balsamic Vinaigrette

Marinade mushroom cap upside down for 15 minutes in Sweet Balsamic Vinaigrette.  Marinade Chicken in separate bowl for 15 minutes in Sweet Balsamic Vinaigrette

Bake Mushroom caps in preheated oven at 350 degrees for 15 to 20 minutes.  On separate sheet, bake Chicken or grill (until internal temperature is 165 degrees).  Slice Mushrooms and Chicken.

Slice Ciabatta in half lengthwise.  Put shredded/sliced Mozzarella and/or Aged Provolone on bottom of bread.  (This prevents your bread from becoming soggy).  Put Sliced Mushrooms and Sliced chicken inside sandwich, top with more mozzarella/provolone and finish with top piece of bread.

Press in Panini Grill until cheese is melted and grill marks are visible (approximately 5-10 minutes).

Caprese Panini: 

Slice Baguette in half lengthwise.  Put sliced Mozzarella on both tom and bottom of bread.  (This prevents your bread from becoming soggy).  Put Sliced Tomato and Fresh Basil inside sandwich.

 Press in Panini Grill until cheese is melted and grill marks are visible (approximately 5-10 minutes).

Serve Sweet Balsamic Vinaigrette on the side for dipping.  My Vinaigrette is a wonderful complement to this sandwich!