Oh man the panini maker has been collecting dust. I realized that I go through phases of using a gadget or cooking technique for weeks together before moving on to the next thing. Along with convenience (I get quicker at prepping, cleaning, and cooking a particular way), this has the added benefit of allowing me to troubleshoot that gadget and become more confident with how it works. Then, although I can go weeks without using it, I pick up where I left off.
That's all to say that the panini maker was in heavy rotation a few weeks ago during sandwich week. I didn't document every sandwich, but here's one that was a hit.
- 1 Baguette, sliced in half crosswise, then lengthwise for 2 sandwiches
- 1 tbsp truffle oil
- 2 tbsp vegetable oil
- 2 tsp smoked paprika
- 1 tbsp garam masala
- 2 tsp curry powder
- 1 tsp garlic powder
- 1 tbsp dried basil
- 6 boneless skinless chicken thighs
- Cheddar cheese slices
- 1 apple, thinly sliced
Heat panini maker to medium. Brush baguette slices with truffle oil, cover panini maker, and grill for 4-5 minutes. Combine paprika, garam masala, curry powder, garlic powder, basil, salt, and pepper in a bowl. Heat oil in a skillet.Rub mixture on chicken thighs and place in hot skillet until one side is seared. Then flip and cook through until chicken is no longer pink. Slice chicken into thin strips and assemble on one slice of baguette. Top with truffle oil, arugula, cheddar, and apple slices.