1 tablespoon olive oil
1 1/4 cup Mexican red chile sauce (e.g., Las Palmas brand)
2 tablespoons white or cider vinegar
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 teaspoon cinnamon
1/4 teaspoon ground cumin
A pinch of dried oregano, crushed
A couple of turns on a black pepper grinder
1 teaspoon minced garlic
6 boneless, skinless chicken breasts
8 slices sourdough bread
Mayonnaise
2 tablespoons melted butter
1 red onion, sliced thinly
1 avocado, sliced thinly
4-6 oz. Monterey Jack or Mexican blend cheese, shredded
1 1/4 cup Mexican red chile sauce (e.g., Las Palmas brand)
2 tablespoons white or cider vinegar
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 teaspoon cinnamon
1/4 teaspoon ground cumin
A pinch of dried oregano, crushed
A couple of turns on a black pepper grinder
1 teaspoon minced garlic
6 boneless, skinless chicken breasts
8 slices sourdough bread
Mayonnaise
2 tablespoons melted butter
1 red onion, sliced thinly
1 avocado, sliced thinly
4-6 oz. Monterey Jack or Mexican blend cheese, shredded
DIRECTIONS:
(NOTE: Remember to allow about an hour for the marinade to cool down as well as another hour – or overnight – for the chicken to chill in the marinade.)
Heat oil in a medium sized saucepan on medium heat. Add the chile sauce. Add vinegar, cloves, allspice, cinnamon, cumin, black pepper, oregano and garlic. Bring to a simmer and let simmer for 5 minutes. Remove pan from heat and let cool.
Sprinkle salt over all the chicken breasts on both sides. Put chicken thighs in a non-reactive bowl or a large freezer bag. Add the marinade, make sure all pieces are coated well with the marinade. Marinate in the refrigerator at least one hour, preferably overnight.
Remove the chicken breasts from the refrigerator. Preheat the panini grill* to medium-high heat (375 degrees). Grill the chicken breasts with the lid closed for 7-8 minutes until cooked through. Unplug the grill and carefully clean the grates.
Reheat the panini grill to medium-high heat (375 degrees).
For each sandwich: Brush melted butter onto the outer sides of each slice of bread. Spread a thin layer of mayonnaise inside the bottom slice of bread. Add onions, avocado, 1-2 chicken breasts and cheese and close the sandwich with the other slice of bread (buttered side up). Grill the sandwich for 4-5 minutes until the cheese is melted and bread is toasted with nice golden grill marks. Serve immediately and enjoy!
* No Panini grill? You can also use a George Foreman Grill.
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