On a steamy summer day, one can close her eyes and imagine that instead of being in a small New England town she is on a tropical island. The air is hot and humid with the sun high overhead. To make the day end on this same tropical note, a meal with an island-like feel is required. However, it should be a simple meal so as not to produce any more heat on a day such as this.
I found the perfect meal for my imaginary tropics day in a panini. I started with the basic thought of using a jerk marinade. I decided to keep it simple yet worthy of an island, so some fresh produce was needed. Add a little cheese to hold it all together, and it was perfection. A simple side of fresh watermelon completed the meal as a sweet, light side dish.
- 1 pound uncooked chicken tenders
- 1 bottle jerk marinade
- 1 artisan boule, cut into 3/4 inch slices
- 1 tomato, thinly sliced
- 1 papaya, peeled and sliced with seeds removed
- shredded cheddar cheese
- Several hours before you plan to eat, place the chicken tenders in a resealable gallon bag.
- Add enough jerk marinade to cover and refrigerate.
- Heat a large nonstick skillet over medium high heat and place a small amount of olive oil in the pan. Add marinated chicken to the pan, turning when brown, approximately 3-4 minutes.
- Turn and cook the other side, making sure that the chicken is fully cooked, approximately 3-4 minutes. Remove pan from heat.
- Heat a second nonstick frying pan over medium low heat. To assemble panini, take 1 piece of bread and place 3 chicken tenders on the bread.
- Top with tomato slices, papaya, and cheddar cheese. Place other slice of bread on top and coat topside with a thin layer of butter. Place panini in frying pan, butter side down. While the first side is cooking, place butter on the other side.
- Cook each side until golden brown and cheese is melted, about 2 minutes per side.
- Remove sandwich from skillet, cut in half, and serve.
- This recipe makes 4-5 panini.