There are combinations that, simple as they may seem, always surprise. The pineapple chicken is one of them, and in this panini it is spectacular: the chicken stays juicy, the grilled pineapple enhances its sweetness and the pomegranate adds that fresh and crunchy touch that makes it even more special.
The truth is I'm more and more a fan of making hot sandwiches —before I always stuck to classic, simple flavors, the ease of grabbing a good oil and some cured meat, and sandwich ready... But making more filled and different sandwiches can be just as easy! What does it cost to grill a bit of meat? And to put some lettuce sprouts in the bread? I tell you: it costs less than saying it, just take, put and done! And since I started exploring hot sandwiches and discovered the multitude of possibilities they offer, there's no turning back. Plus, kids love them and they result in a complete and delicious dinner.
I must say that the electric grill WMF Contact grill pan Perfection makes it really easy. I love how easy it is to use: you choose the right program and it adjusts the time and temperature according to the thickness of the ingredients.
So in this case, while the chicken roasts to perfection and the pineapple gets that irresistible golden color, you can prepare the rest without worrying. Then just assemble the panini, give it a final heat boost on the specific program and done, a crispy, tasty and perfect bite in a few minutes. One of those recipes you repeat again and again! I hope you’re encouraged to try it, or share your favorite hot sandwich recipe in the comments, I’d love to try your suggestion!
Ingredients:
- 4 panini rolls
- 2 chicken breasts (300 g each)
- 8 thin slices of fresh pineapple
- Lettuce (tender oak leaf and romaine lettuce sprouts)
- 1 pomegranate
- 150 g cream cheese (spreadable, otherwise fresh cheese)
- Chopped fresh herbs (chives, parsley, basil and dill)
- Olive oil
- Salt
- Pepper
Preparation:
- Preheat the electric grill Contact grill pan Perfection WMF, select the “Poultry” program, place the chicken breasts on the grill plate and grill them until the beep sounds indicating the “done” level and the LED lights up white.
- Next, select the “Manual” program for the pineapple slices, place them on the grill and grill them until they take on an appetizing color (you can see grill marks and the color has changed).
- While the food is cooking on the griddle, mix the cream cheese with the chopped herbs, a splash of olive oil, salt, and pepper.
- Spread this creamy mixture over the panini rolls and add the lettuce.
- Add the grilled pineapple slices and the roasted chicken breast cut into strips over the lettuce, sprinkle with pomegranate seeds and cover with the other half of the roll.
- Select the “Panini” program on the grill, and grill the closed panini until it is golden and crispy.
You might be interested in:
- If you like heat, you can spread the other half of the roll with a chili and tomato sauce.
