One of the pieces of equipment that does live in a drawer in our house and gets used fairly frequently with growing boys is our panini press. We tend to get our chicken from our local butcher Andrew Gordon Butchery and Fine Foods nowadays, so I know it’s all good stuff. I buy the lighter mayonnaise and add some herbs to make it more interesting, and a favourite standby food is always a panini.
My Kenwood panini maker actually reminds me a lot of a George Foreman grill, and if I had one of those, I’d be tempted to try making paninis with one of those.
I often make my own bread, but in emergencies, it has been known to be a shop bought loaf, or even the ready made panini bread from Costco, which I’ve used for this chicken and mayonnaise panini.
We were out of much in the way of vegetables, and with only a sad lettuce in the salad drawer, it just had to be added for the health option.
Chicken and Mayonnaise Panini with Lettuce
- 4 Chicken Breast Fillets
- 3 heaped tablespoons Mayonnaise
- Salt and Pepper
Set the panini maker on to heat up.
Simply cut open the panini bread and butter the inside. You don't need to butter the outside of the bread with a panini maker, but I know some people still do. My eldest doesn't like butter, so his is made without any butter at all.
Dice the chicken breasts and cook them fully, whether in a frying pan, in the oven, or steamed. This is also a good recipe for left over chicken from the previous day.
Mix the cooked chicken breast with the mayonnaise and fill the opened panini. Add salt and pepper if you wish. Top it with the lettuce and close as you would a sandwich.
Pop into the panini maker, close the lid and leave for approximately 5 - 10 minutes.
Garnish and serve.
Princes sent the Scottish Mum household a box of Alaskan salmon with the request to create our own recipe and report back.
They also kindly sent us a lovely salmon recipes book, and a couple of our tins of Wild Pink Salmon are going to be made into salmon fish cakes as the recipe in the book looks so absolutely and deliciously tasty. Having salmon in a can is handy for those meals where the kitchen cupboard is looking a little bare and we struggle for something good, nutritious and filling to feed our families.
Inspired by the Wild Alaskan Salmon French Toast Sandwiches in the recipe book, I went to work.
Princes Wild Alaskan Pink Salmon Toasted Sandwiches
Serve as a snack, or a main meal. I use a panini press, but you could use a regular sandwich maker, or make them under the grill.
- 2 x 213g can pink wild Alaska salmon
- 4 heaped tablespoons of mayonnaise
- 12 slices bread
- salt and pepper
- cherry tomatoes
Drain the can of wild Alaskan salmon.
I removed skin and bones from the can as I know my kids won't eat these, but you can choose to keep them in.
Mash the salmon and add the mayonnaise. Use a fork to mix the mayonnaise thoroughly with the salmon.
Add a pinch of salt and pepper and mix that in gently.
Lay out bread for making the sandwiches. I butter on one side only.
Spread the salmon and mayonnaise mix on the buttered side of the bread, and top with lettuce and sliced cherry tomatoes.
Place the top piece of bread on and put in the panini press to cook.
After approximately 4 - 5 minutes, or when the bread is a lovely golden colour, remove from panini press, slice, and serve with cherry tomatoes and coleslaw on the side.
A simple lemon chicken recipe for using in a toasted sandwich or panini is a lovely, light and zingy taste. The mix also qualifies under quick chicken recipes, and can be sued with rice, potatoes, nan bread or polento to mix up the meal a little.
Lemon Chicken Toasted Panini Style Sandwich
Quick and easy, we use toasted chicken panini recipes for sandwiches when I'm in a hurry and don't have enough time to make a full meal.
- 500 g chicken fillets / breasts
- 1 lemon
- 2 tablespoons caramelised onions
- 2 tablespoons mango chutney
- 1 teaspoon black peppercorns
- 100 g lettuce
- salt to taste
- rapeseed oil to cook chicken
I use a heavy and very large cast iron saute pan for cooking frying pan style. If you only have a small frying pan, it might be easier to cook the caramelised onions and chicken separately. Add rapeseed oil to your pan. I add the full sized pieces of chicken and cook both sides for a few minutes before taking them out of the pan and cutting them into smaller pieces.
When the chicken is cooked through, add the mango chutney, black peppercorns and caramelised onions. Allow the mix to cook slowly for five minutes, turning frequently to stop it burning.
While the mix is cooking, squeeze the lemon and add the juice to the pan.
Prepare the bread for the filling by buttering one side if you spreads (I have a Kenwood panini maker which gets used for lots of different things, but doesn’t need butter on the outside of the bread in the way that some sandwich makers do).
Top the bread with sandwich filling and simply add the second slice of bread.
Toast in the panini maker for a few minutes until ready. (you might use a sandwich maker or simply put it under the grill, but grilling will mean you need to turn it over half way through).
Garnish and serve.