Some combinations, no matter how simple they may seem, always surprise. Chicken with pineapple is one of them, and in this panini, it’s simply spectacular: The chicken stays juicy, the grilled pineapple enhances its sweetness, and the pomegranate seeds add a fresh and crunchy touch that makes it even more special.
I have to admit that I’m becoming more and more of a fan of making hot sandwiches. I used to stick to classic, simple flavors – a good drizzle of olive oil and some cured meat, and my sandwich was done. But making more filling and creative sandwiches can be just as easy! How hard is it to grill a piece of meat? Or to add some fresh lettuce leaves to the bread? I’ll tell you: it’s easier than saying it! Ever since I discovered hot sandwiches and the endless possibilities they offer, there’s no turning back. Plus, kids love them, and they make for a complete and delicious meal.
I must say that the WMF Contact Grill Perfection makes it incredibly easy. I love how simple it is to use: you just select the right program, and it automatically adjusts the time and temperature based on the thickness of the ingredients.
So in this case, while the chicken grills to perfection and the pineapple gets that irresistible golden caramelization, you can prepare the rest without worrying. Then, all that's left to do is assemble the panini, give it a final heat-up in the specific program, and voilà—a crispy, flavorful, and perfect bite in just a few minutes. One of those recipes you’ll want to make again and again! I hope you give it a try, or share your favorite hot sandwich recipe in the comments—I’d love to try your version!
Ingredients:
- 4 panini rolls
- 2 chicken breasts (300 g each)
- 8 thin slices of fresh pineapple
- Lettuce (oak leaf and romaine lettuce)
- 1 pomegranate
- 150 g cream cheese (or fresh cheese as an alternative)
- Fresh chopped herbs (chives, parsley, basil, and dill)
- Olive oil
- Salt
- Black pepper
Preparation:
- Preheat the WMF Contact Grill Perfection, select the “Poultry” program, place the chicken breasts on the grill plate, and cook them until the acoustic signal indicates the "done" level and the LED light turns white.
- Then, select the “Manual” program for the pineapple slices, place them on the grill, and cook them until they develop a golden color (with visible grill marks and a slight color change).
- Meanwhile, mix the cream cheese with the chopped herbs, a drizzle of olive oil, salt, and black pepper.
- Spread this creamy mixture on the panini rolls and add the lettuce.
- Place the grilled pineapple slices and sliced grilled chicken on top of the lettuce, sprinkle with pomegranate seeds, and cover with the other half of the panini roll.
- Select the "Panini" program on the grill and toast the sandwich until golden brown and crispy.
Good to know:
- If you like a spicy kick, you can spread a bit of chili and tomato sauce on the other half of the bread.
