Bridget's Recipe Corner

The boys are back in town so I'm back in the kitchen. Though sometimes I might struggle coming up with new recipes, it is a pleasure to cook for people who enjoy it and who are happy to try just about anything. That said, I was in the mood for paninis. Crunchy, chewy bread with cheese, it doesn't get much better than that for me. Here's my version with some of my very favorite ingredients. As usual, I made a few extras and grabbed half a sandwich the next morning. Though I ate it cold, it was still very tasty... hope you enjoy them too.

B's Grilled Paninis

For the chicken:

1 package skinless/boneless chicken breasts

1/2 packet Good Seasons Italian dressing (dry)

olive oil

dash McCormick's Garlic & Onion seasoning

Generously coat the chicken with olive oil, sprinkle with seasonings, mixing well. Let sit approximately 15-20 minutes. Preheat grill. Cook chicken until done, remove from heat and let sit about 5 minutes. Cut the chicken into 1/4" slices. Set aside for the panini.

For the aioli:

1 c. low fat mayo

1/4 c. sun-dried tomatoes

2 roasted red peppers (I buy these at Sunflower Market)

3 fresh basil leaves (can use more)

dash Kosher salt

dash freshly ground pepper

1/2 t. red pepper flakes

Place all ingredients in an food processor, pulse until smooth. Adjust seasonings as necessary.

For the sandwich:

1 loaf Private Selection Semolina bread (Purchased at King Soopers), but you can use any artisan-style bread

butter/olive oil

fresh mozzarella, cut into 1/4" slices (I used about 3-4 balls)

2 roasted red peppers, cut into strips

Cut bread into 1/2 " slices, spread butter or brush with olive oil on one side. Generously spread aioli on the other side of both pieces. Place buttered side on grill, add two small pieces of cheese, a generous amount of chicken and two small slices of roasted red pepper. Top with the other slice. Over low grill heat, cook approximately 4 minutes before flipping to the other side. When both sides are nicely brown, remove from heat, cut in half and serve. We enjoyed these with some fresh Colorado corn and a green salad... yummy!

Enjoy with your favorite beverage. I might suggest Bella Costa Pinot Grigio... crisp, light and refreshing.