Chicken Fajita Paninis

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 2 Bell peppers
  • 2 Garlic cloves
  • 1 Onion, medium
  • 1/4 tsp Onion powder

• Condiments

  • 1/3 cup Lime juice
  • 1/2 tsp Liquid smoke
  • 1 Salsa
  • 1 tbsp Soy sauce

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Cayenne pepper
  • 1/2 tsp Chili powder
  • 1 tsp Salt

• Oils & Vinegars

  • 2 2/3 tbsp Olive oil
  • 2 tbsp Vegetable oil
  • 1 tbsp White vinegar

• Bread & Baked Goods

  • 4 Ciabatta rolls, large

• Dairy

  • 1 1/2 cups Monterey jack cheese

• Liquids

  • 1/3 cup Water

Found on spicedblog.com

Description

Ingredients

• 1/3 cup lime juice
• 1/3 cup water
• 2 Tbsp vegetable oil
• 2 garlic cloves, minced
• 1 Tbsp white vinegar
• 1 Tbsp soy sauce
• ½ tsp liquid smoke
• 1 tsp salt
• ½ tsp chili powder
• ½ tsp cayenne pepper
• ¼ tsp black pepper
• ¼ tsp onion powder
• 4 boneless, skinless chicken breasts
• 2 Tbsp + 2 tsp olive oil, divided
• 1 medium onion, sliced
• 2 bell peppers, sliced (I like to use 1 red and 1 green)
• 1 ½ cups Monterey Jack cheese, shredded
• 4 large Ciabatta rolls, halved
• salsa, for dipping (optional)

Directions

• In a small bowl, add all of the Marinade ingredients and whisk together until well combined. Use a fork to pierce each chicken breast in several places and then place the chicken breasts in a medium-sized glass baking dish. Pour Marinade over the chicken breasts; cover and refrigerate overnight.
• Place a large frying pan over medium-high heat. Once hot, add 2 Tbsp of olive oil and sliced peppers. Saute for 5-6 minutes, and then add the sliced onions. Continue sautéing over medium heat, stirring occasionally, for 15-18 more minutes or until peppers and onions are soft.
• Meanwhile, place another large frying pan or grill pan over medium-high heat. Remove chicken breasts from marinade and place in the pan. Discard marinade. Cook chicken until done (~15-18 minutes), flipping after 10 minutes.
• Once chicken is done, transfer to a cutting board and slice into ¾” strips.
• Place a grill pan or frying pan over medium heat and brush with the remaining 2 tsp of olive oil. Place the bottom half of each ciabatta roll in the pan. Top each sandwich with ¼ cup of Monterey Jack cheese, 1/3 cup of sautéed onions and peppers, and several strips of grilled chicken. Sprinkle a little more Monterey Jack cheese on top and then place the remaining half of the ciabatta roll on top. Cook over medium heat for 4-5 minutes per side, or until cheese is fully melted.
• Serve hot with a side of salsa for dipping (optional).