Chicken, Goat Cheese, Roasted Red Peppers and Arugula Sandwiches

This is so good for a concert or picnic.  I had these at a to go eatery and they were fabulous.  Amounts depend on how many you want to make.  



Boneless, skinless chicken breasts, washed and trimmed (I use thin cutlets)
Italian spices, oregano, basil, parsley, your choice
A log of goat cheese
Salt and Pepper
I guess a couple of cups of arugula, washed and dried
A nice lemon Vinaigrette ( 1/2 cup lemon juice, 1/2 cup olive oil, 1/4 tsp. salt, 1/8 tsp. sugar, 1/8 tsp. pepper.  Put in a jar and shake, rattle and roll.  Adjust to your taste)
4 red bell peppers, roasted with skin removed and macerated in a little EVOO, sea salt and cracked red pepper to taste, each pepper cut into half or torn into thin strips
Ciabatta rolls, cut in two


Salt and pepper  the chicken breasts then sprinkle with Italian spices and either grill or saute until done. Don't over cook.  These things are dry enough as it is. Toss the arugula with the lemon vinaigrette.  (Go light on the dressing.) Toast the ciabatta rolls to your liking. Spread the goat cheese on the uncut portions of the ciabatta (top and bottom).  Then,  top with a chicken breast, a slice of the roasted peppers,  and then with the arugula salad.  Top with other piece of bread. Serve right away or wrap and you're on your way to the concert. 


 "One of these nights, one of these crazy old nights, we're gonna find out pretty mama what turns on your lights..." 

Grilled Vegetable Paninis

Here's another great picnic or concert dish.  I've been making them for years and I haven't found anyone who dislikes them.  It's also vegetarian.  They can be made ahead and refrigerated.  Makes 4 sandwiches. Here ya' go:
Grilled Vegetable Paninis
2 med. zucchini, sliced lengthwise about 1/4 inch thick
2 med. yellow squash, sliced lengthwise also 1/4 inch thick
1 med. eggplant, peeled and sliced lengthwise 1/4 inch thick
1 med. sweet onion, sliced  1/4 inch thick
4 med. portobello mushrooms, cleaned
1/2 cup olive oil to brush vegetables
2 red or yellow peppers that have been roasted and peeled and quartered
1/2 cup sundried tomato and olive spread
4 ciabatta rolls cut in half or 1 large loaf ciabatta cut into 4ths and each piece halved
1 cup grated white cheese of your liking i.e. provolone
2 tbls unsalted butter, softened

Heat your grill to high.  Brush all of the vegetables with the olive oil and sprinkle with salt and pepper.  Grill until charred and tender. Cut mushrooms into 1/4 inch slices. Heat your panini maker or cast iron skillet.  Brush the uncut portions of the bread with the butter.  On the other side, spread the sundried tomato spread and then on one piece, equally layer the vegetables on the bread. Put the grated cheese on the other slice.  Put the halves together and grill until the bread is toasted and the cheese somewhat melted.  If using a cast iron skillet, just place the sandwiches on the hot skillet and place something heavy on top.  When that side is toasted, flip and toast the other side and cheese is somewhat melted. 

Sun Dried Tomato and Olive Spread
3 cloves garlic
1/2 cup chopped sundried tomatoes (not in olive oil)
3 tbls. tapenade (black olive spread)
1/4 cup EVOO
2 tbls good quality balsamic vinegar
2 tbls finely minced chives
salt and pepper to taste

In a blender or food processor, add all ingredients and pulse until just combined.

Ligurian Panini

One of my favorite places to look for discounts is the Tuesday Morning retail stores.  If I'm in the market for high thread count sheets made in Italy or France, I always try there first.  But, I also try there first for home appliances.  I recently picked up a panini maker.  Not that I really needed it because using a stove top griddle with a cast iron skillet as a press, usually worked fine.  But, I often have golf luncheons and host couples' pre-tournament brunches at our house.  So, with the panini maker I can make a greater quantity more quickly.  I found this recipe at a Williams Sonoma store.  It's delicious.  Serves 6

Ligurian Panini

6 pieces focaccia, each 4 inches square
2 tbls olive oil
4 tbls black olive tapenade
6 oz fontina cheese, thinly sliced
18 thin slices salami
3 oz prosciutto, thinly sliced
2 roasted red bell peppers, peeled, seeded and thinly sliced
2 oz arugula

Preheat the panini maker according to instructions.  Slice through the middle of each focaccia square to make a top and bottom piece.  Lay the pieces, cut side down, on a work surface and brush the outside with the olive oil.  Turn the pieces, cut side up, and spread 2 tsp. of the tapenade on the top half of each piece.  On the bottom half, arrange the cheese slices, dividing evenly.  Top each with 3 slices of the salami and 1-2 pieces of the prosciutto.  Arrange the bell peppers and the arugula on top, dividing evenly.  Top each with one of the remaining focaccia pieces, oiled side up.  Place the sandwiches on the preheated panini maker and cook according to manufacturing instructions until the bread is golden and the cheese is melted, 3-4 minutes.  Transfer to a cutting board and cut in half.  Serve immediately.  Bon Appetito!