It is Saturday again! What does that mean in our house? Family Night!
I have posted about Family Night before. It has always been our favorite night of the week!
Over the holidays, my Mom, my daughter, Big and I played a game of Guesstures. We were cracking up! If you have never played it, I would suggest you try it! You do have to have at least 4 players, so that is something to consider!
My Mother is back in Texas and my daughter is back in school, so tonight will be a quiet movie night. I am not sure what we will watch. I think something funny! I could use a good laugh!
For dinner, I am making Southwestern Chicken Panini. The recipe calls for rotisserie chicken, but we had some leftover Pecan Crusted Chicken breast, so I decided to use them! Hey, waste not, want not!
Southwestern Chicken Panini
Adapted from Cuisine at Home Magazine
Makes 2 sandwiches
2 cups packed fresh cilantro, leaves and stems
4 cloves garlic
1 jalapeno, seeded and chopped
Juice of 1/2 a lime
Pinch of salt
2 TBL olive oil
1/4 cup mayonnaise
1 TBL minced chipotle chile in adobo sauce
1/2 tsp sugar
4 slices white or wheat bread, 1/2-inch thick
2 oz. pepper Jack or Havarti cheese, thinly sliced
3 rotisserie chicken, torn into large pieces
Pulse cilantro, garlic, jalapeno, lime juice and salt for the cilantro pesto in a food processor until minced; scrape down sides of bowl. With machine running, drizzle in oil until paste forms.
Combine mayonnaise, chipotle, and a sugar in a small bowl.
Spread butter on one side of each slice of bread; spread mayonnaise mix on the other side of two slices and 1 TBL pesto on the other two slices. Top pesto with cheese, then chicken; place the other two slices of bread on top, buttered side up.
Toast sandwiches on both sides over medium heat. Serve immediately.
Note: I used my George Foreman grill as a Panini press. You can also use a heavy skillet on top of the sandwich as a weight. One day I will purchase a Panini Press! It is on my long list of things to own.