Lemongrass Chicken Panini Recipe

How to make it

1. Marinate the Chicken: In a bowl, mix together Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce, Lee Kum Kee Minced Ginger, Lee Kum Kee Panda Brand Cooking Soy Sauce, lime juice, olive oil, and honey. Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well-coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

2. Cook the Chicken: Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes per side, or until the chicken is cooked through and has nice grill marks. Internal temperature should reach 165°F (75°C). Let the chicken rest for a few minutes, then slice it thinly.
3. In a small bowl, mix the mayonnaise with 2 tablespoons of Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce. Set aside.
4. Assemble the Panini: Spread a thin layer of the prepared hoisin-mayo spread on the cut sides of the ciabatta rolls or one side of each sourdough bread slice. Layer the sliced chicken, provolone cheese, fresh spinach leaves, and red bell pepper slices on the bottom halves of the rolls or four of the bread slices. Top with the other halves or remaining slices.
5. Preheat a panini press or a skillet over medium heat. If using a skillet, you may need to press the sandwich down with another heavy skillet or a weight. Lightly butter the outside of the bread.
6. Grill the panini for about 3-4 minutes per side, or until the bread is golden and crispy and the cheese is melted. Cut in half and enjoy