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 condiment goes with the Chicken Panini with Avocado Mayonnaise recipe on this blog. This recipe was taken from the LCBO's Food and Drink magazine Autumn 2012. The magazine also suggests that you can use this as topping for hamburgers or serve with French fries. If fresh tomatoes are not available then use 1 can (798 ml) chopped tomatoes with juice.
1 jalapeño or Serrano chili, seeded and finely chopped
1 tsp chopped garlic
2 tbsp ginger, chopped
2 tbsp fish sauce
1/3 cup brown sugar
1/3 cup red-wine vinegar
2 lbs (1 kg) Roma tomatoes, seeded and diced
Asian chili sauce, to taste
1. Place jalapeño, garlic, ginger, fish sauce, brown sugar, and vinegar in a saucepan
2. Bring to boil slowly, stirring constantly. When it reaches a boil, lower heat to a simmer and add diced tomatoes.
3. Simmer gently for 40 to 50 minutes or until dark red and jam-like. If jam is too sweet add Asian chili sauce to taste.
4. Pour into a bowl, cool and place in jars. Refrigerate for up to a month.
Makes about 1 1/2 to 2 cups
I treated myself to this wonderful sandwich today at lunch. I only wish I knew of this sandwich when I was in Banff with the girls. Terri I could have used your last-minute-decision-can-of-salmon to make you guys this great lunch! This recipe was taken from Food and Drink magazine (compliments of the LCBO) Autumn 2007.
2 tbsp mayonnaise
2 tsp lemon juice
2 tbsp finely diced red or green onion
1 tsp drained and rinsed capers, chopped
160g can salmon, drained well
1 tbsp fresh dill
3 tbsp spreadable cream cheese
2 of your favorite buns such as panini or focaccia or 4 slices of sourdough
Arugula leaves
1. Place mayo, lemon juice, red onion, and capers in a bowl. Stir. Using a fork, mix in salmon.
2. In a separate bowl, stir dill into cream cheese. Slice buns in half horizontally. Spread bottom half of each with cream cheese. Top with salmon mixture then Arugula. Top with other half of buns to make sandwiches.
