Santa Fe Panini Grilled Sandwich


A pocket-full of miracles... A Greek style pita pocket is filled with tender chunks of chicken roasted in a blend of two magical sauces -- a beautifully balanced teriyaki, with its warm notes of soya, garlic, ginger and a classic Cajun that fuses traditional spices and ripe tomatoes. Topped with oven-roasted onions, peppers, creamy avocado, Mozzarella and fresh coriander. Need we say more?


YIELD: 2 Sandwiches


Ingredients: Imperial Metric
Chicken Thighs, skinless and boneless 4 4
Saucemaker Teriyaki Sauce cup 125 mL
Saucemaker Cajun Sauce cup 125 mL
Saucemaker Northern Heat Sauce 1 Tbsp 15 mL
Onion roasted 1 1
Red pepper, roasted 1 1
Avocado, sliced 2-Jan 2-Jan
Mozzarella or Havarti cheese 2 slices 2 slices
Coriander parsley or fresh chives, minced cup 125 mL
Greek style pita breads 4 4
Olive oil 1 Tbsp 15 mL

Method:

  1. Preheat oven to 350F degrees. Add chicken to ovenproof casserole dish, pour over Teriyaki, Cajun and Northern Heat Sauces. Cover and bake until chicken falls off the bone, about an hour depending on the size of chicken thighs. Remove from the oven and le
  2. Shred chicken and place in clean bowl add other ingredients except for avocado and cheese. Add more of Saucemaker Teriyaki and Saucemaker Cajun Sauce to moisten the filling.
  3. Place pita on work surface add half the filling and top with slices of avocado and cheese. Place second pita on top and brush both sides with olive oil.
  4. Place in preheated Panini grill and cook for 3 to 4 minutes till outside is brown and inside is warm. Cut and serve with dipping sauce of combination of Saucemaker Teriyaki and Cajun.

TIP: To make it even more creamy filling add 1 Tbsp of Mayonnaise to the filling before grilling.