Krups PG70 Manuel page 56

English
Paris Texas Panini
Makes 4 sandwiches
1 baguette, 170 g boneless, skinless chicken breasts, 1 (170 g) can green
enchilada sauce or Mexican chilli sauce, 1 tsp cumin, 1/4 tsp dried
oregano, 1 tsp coarse ground black pepper, 3 tbsp chopped fresh garlic,
225 g sliced Dutch cheese (Edam type), 170 g sliced goat's cheese,
1 green pepper, 1 thinly sliced large white onion, olive oil.
Preheat grill to high. Combine enchilada sauce, hot sauce, cumin, oregano,
pepper, and garlic in a large bowl, and stir to combine. Add chicken, toss to
coat, then cover and refrigerate for at least 30 minutes. Brush with olive oil
peppers and onions, then put them on the grill. Close. Rub pepper and
onions with olive oil and place on hot grill. Grill onions about 4 minutes on
each side until browned. Remove and set aside. Grill peppers, charring all
sides until skin is black and blistered, about 15 minutes. Transfer to a paper
bag and seal, then leave for about 5 minutes. Remove peppers from bag
and peel away charred skin. Remove stem, seeds, and pulp, then set aside.
Remove chicken from refrigerator and grill for about 3 minutes, until cooked
through and browned (the internal temperature should reach 165°F – 75°C).
Remove from grill and set aside. Cut baguette into four equal pieces, then
slice each piece horizontally, taking care not to cut all the way through. Fold
bread open and with inside facing up, press down to flatten. Turn bread to
side that would be the outside of the loaf (crusty side). On bottom half of
bread, layer the Dutch cheese (Edam type) and the goat's cheese. Close
bread inside out. Spread butter on top and bottom and grill until browned
and cheese is melted through, about 5 minutes. Meanwhile, slice chicken
in thin strips along the grain and set aside. Remove sandwiches from grill.
Open up and layer with poblano peppers, onion, and chicken. Close
sandwich and slice in half. Repeat process with remaining ingredients to
make additional sandwiches. Serve warm.
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