Sandwiches. Quite possibly the most versatile of all dishes, and one of my favorite things in the entire world (notice I seem to say that a lot on here?). I know, I know, I’ve said breakfast is my favorite thing in the world (breakfast sandwiches being my favorite brekkie item, though!) but seriously, sandwiches are one of my biggest passions.  They can be dirt cheap, ridiculously expensive, cold, hot, room temp, sweet (Nutella and PB, drool), savory, and everything in between. I simply love sandwiches, and one of my many far-fetched dreams is to eventually open a small sandwich shop that seats a a few dozen people and is known for our awesome in-house made everything and great flavor profiles.  So coming up with sandwiches is not only something my stomach adores, but my heart is also very attached to it as well.

And that’s another reason why I love sandwiches – they’re really almost recipe-less.  Sure, you can cook ingredients that go inside them, but in the end it’s mostly just assembly and if you want to, grilling or pressing it.  Anyone can make a sandwich and what’s even better, anyone can make a sandwich exactly how they want, regardless of how weird the flavor combination may seem to someone else.  I’ve heard and seen some truly bizarre sandwich preferences in my life (my favorite being my sister’s penchant for mixing shredded colby jack cheese with A1 steaksauce and putting it between two pieces of white Wonder bread when she was young) but the sandwich I whipped up last night was a little more along the ordinary lines.

Most of the time when I come up with sandwich ideas it’s trying to incorporate multiple things I’m craving.  I used to work at Quizno’s Subs many, many moons ago and quickly became addicted to their red pepper sauce, which was simply mayo blended with roasted red peppers.  I’ve recreated it many times since, and the idea of it with some smokey chicken breast and tangy goat cheese was making my mind wander and mouth water all day yesterday.  So in the midst of packing and getting ready to fly to Charleston for a mini vacation with my best friend from Cornell, I threw this together with things I had in my fridge and pantry and welcome you to do the same, but with whatever you may have lying around.

Smoked chicken panini

Ingredients

• 1 5-inch portion of French baguette, or a split hoagie roll
• ¼ cup mayonnaise
• ½ roasted red pepper, either jarred or freshly roasted
• 1 tablespoon fresh basil leaves (mine were very tiny)
• 1 ounce fresh soft goat cheese
• ¼ cup thick sliced red onion
• 2 tablespoons balsamic vinegar (Note: do not use your most expensive, 15-year aged stuff here. Cheap balsamic is fine since you’re going to cook it down anyway).
• ¼ lb shaved smoked chicken breast
• Salt
• Pepper
• Pinch of sugar
• Butter

Directions

1. Preheat your panini press, Griddler, or a sauté pan over medium high heat.
2. In the bowl of a small food processor, add the mayo, red pepper, and basil.  Whiz until smooth and taste for seasoning, adding salt and pepper as needed.  Set aside.
3. In a small sauté pan, heat a half tablespoon of butter (more if you’re feeling indulgent) over medium heat and add the onions.  Season well with salt and cook for 15-20 minutes unless you have precooked your onions like I outlined above, in which you only need to cook them for about 7-10 minutes.  At the halfway point, add the balsamic vinegar and a pinch of sugar.  Cook for a few minutes and then taste for seasoning.  You want the onions soft and to have a nice color, but not be burnt.
4. Assemble the sandwich.  Spread a tablespoon of the red pepper mayo across the bread of your choice and then top with the chicken, onions, and goat cheese.  Press the top on firmly.
5. Spray your press, Griddler or sauté pan with some nonstick cooking spray and add your sandwich.  If using a sauté pan, press the sandwich down using either another heavy pan, cast iron skillet, clean brick, large can of tomatoes, or whatever you may have lying around that will work.  Grill the sandwich for about 6 minutes, turning halfway through if using a pan.
6. Serve piping hot with your side of choice (I prefer just a plain old dill pickle).

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