This recipe is taken from LCBO's Food and Drink magazine Autumn 2012. The recipe for the Tomato Chili Jam is also on this blog. If you do not have a panini pan, use a skillet and press sandwiches down with a spatula. I used the food processor to make the avocado mayo with great results. I also used demi-baguettes. I do not have a panini press, so i just pressed my sandwiches down with a smaller skillet, I found the spatula too small.
CHICKEN
4 boneless, skinless chicken breasts, about 6 oz (175 g) each
2 tbsp (30 ml) olive oil
Salt and freshly ground pepper
1 tsp (5 ml) grated lemon rind
1 tsp (5 ml) paprika
AVOCADO MAYONNAISE
1 large ripe avocado
1/2 cup (125 ml) mayonnaise
1/2 cup (125 ml) chopped coriander
1/4 cup (60 ml) finely chopped green onions
1 tbsp (15 ml) lemon juice
1/2 tsp (2 ml) sambal oelek or other Asian chili sauce
3 tbsp (45 ml) olive oil
4 ciabatta, Demi-baguette or buns
1/2 cup (125 ml) Tomato Chili Jam (recipe on blog)
1. Preheat oven to 450F.
2. Toss chicken with 1 tbsp (15 ml) olive oil and season well with salt and pepper, grated lemon rind and paprika. Heat remaining 1 tbsp (15 ml) of oil in skillet over high heat, add chicken and sear for 2 minutes a side or until golden. Place in oven and cook for 5 to 8 minutes or until juices run clear. Set aside.
3. Mash avocado in a bowl. Add mayonnaise, coriander, green onions, lemon juice and sambal oelek. Stir in olive oil and season with salt and pepper to taste. Alternatively, place all ingredients in a food processor and combine.
4. To assemble: slice ciabatta open and generously spread 1 cut side with avocado mayonnaise and the other with Tomato Chili Jam. Slice chicken and pile into the middle of the sandwich. Repeat with remaining ingredients.
5. Heat a panini or grill pan and grill sandwiches for 5 minutes, pressing down on the sandwich, or until warmed through.
Makes 4 sandwiches
This recipe took a lot of time, but it was well worth it! I took this recipe from "Food" by Guy Fieri. I highly suggest making the Grilled Ketchup. The recipe is on this blog as well.
SHRIMP
1 Tablespoon dried oregano
1 Tablespoon cumin seeds
1 garlic clove, crushed
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
1 Tablespoon olive oil
1 teaspoon hot sauce
1 pound shrimp (21/25 count), peeled, deveined, and butterflied
COCKTAIL MIXTURE
1 1/2 cups Grilled Ketchup (recipe on blog) or regular ketchup
12 ounces orange soda
1/3 cup fresh lime juice
3 Tablespoons hot sauce
1 English cucumber, peeled and cut into 1/2-inch dice (about 2 cups)
2 avocados, pitted, peeled, and cut into 1/2-inch dice
1 cup 1/2-inch-diced red onion
3 Tablespoons chopped cilantro
Lime and saltine crackers for garnish
1. FOR THE SHRIMP, mix all the ingredients except the shrimp in a resealable 1-gallon plastic bag. Add the shrimp and marinate in the refrigerator for at least 1 hour or up to 6 hours.
2. Preheat the grill to medium-high. Remove the shrimp from the marinade and drain well. Discard the marinade. Grill the shrimp until opaque, about 3 to 5 minutes. Remove from the heat and refrigerate immediately.
3. FOR THE COCKTAIL MIXTURE, combine the ketchup, soda, lime juice, and hot sauce in a large bowl and mix until blended. Gently mix in the cucumber, avocado, onion, and cilantro.
4. Cut each shrimp into 4 pieces (in half, then each half in half). Stir the shrimp into the cocktail mixture.
5. Serve in martini glasses with slices of lime and saltine crackers.
