Chicken and Roasted Fennel Panini with Basil and Taleggio
| Serves | 8 |
|---|---|
| Ingredients | Poultry, Bread, Dairy |
| Day Part | Dinner, Lunch |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | American |
Taleggio is a semi-soft cheese from northern Italy, near Lombardy. It's characteristically aromatic, yet mild in flavor, and the texture is soft with a very pleasant melt-in-your-mouth feel. It's the perfect addition to this chicken, basil and fennel panini on ciabatta.
Ingredients
8 chicken breasts
Olive oil, as needed
2 fennel bulbs, sliced thin, roasted
24 leaves of fresh basil
1 lb. taleggio cheese, sliced
8 rolls of ciabatta bread
Steps
1. Season chicken breasts with salt and pepper. Brush with enough olive oil to lightly coat. Grill chicken until cooked through. Cool, and cut into thin slices.
2. Toss fennel slices in enough olive oil to lightly coat. Roast in oven until caramelized. Season to taste; reserve.
3. Per order: Layer one slice ciabatta bread with basil leaves. Top with one sliced chicken breast, caramelized fennel and 2 oz. taleggio cheese slices to cover. Drizzle with olive oil, place second slice of ciabatta over sandwich and grill until cheese is melted.