Zoysia Chicken Avocado Panini With Roasted Red Pepper Spread

 

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To prepare the paninis, spread two of the bread slices with the roasted red pepper mixture. Mash the avocado into the other two slices of bread. Divide chicken between two sandwiches and make sure each sandwich has one avocado bread slice and one roasted red pepper bread slice. Grill the panini until bread is toasted, about 3-5 minutes. Store leftover roasted red pepper spread in refrigerator.

DIRECTIONS. Heat panini press to medium. (Or can grill on skillet or George Foreman). Peel and remove pit of avocado. Coarsely mash avocado in bowl using fork (leave some chunks). Add lemon juice and stir.

Stir in onion, cilantro, chopped jalapeños, and tomatoes. Salt and pepper to taste. Spread thin layer of mayo on bread slices. To make the panini, spread generous amounts of the sundried tomato/pesto spread on one side of all the pieces of bread.

On four of the pieces, arrange 1/4 of the chicken slices, 1/4 of the pepper slices, and two pieces of provolone. To with the other four pieces of bread with the spread. Place California Avocados, chopped tomatoes, salt, olive oil and lemon juice in a small bowl.

Mash together until smooth. Assemble each sandwich by spreading an even amount of avocado mixture on 4 slices of bread. Next, layer red peppers, cooked chicken, cheese. Spread the pesto on the inside of the french bread.

Then layer the mozzarella cheese, tomatoes, shredded chicken, and avocado. Place the other half the french bread on top to close the sandwich. Mitch Mandel and Thomas MacDonald. Paninis are without a doubt one of our favorite easy recipes to throw together.

Keep it simple with this chicken panini recipe: A light, healthy spread like pesto, a low-calorie cheese like fresh mozz, and a layer of lean white meat chicken deliver all the same flavor and a tasty crunch for a fraction of the calories. roasted red peppers, baby spinach leaves, hellmann’s or best foods real mayonnaise and 2 more Veggie Panini Lil’ Luna butter, avocados, light mayo, sourdough bread, colby jack cheese and 2. Place the bottoms of the rolls onto the panini press, olive oil side down. Place a provolone cheese slice, half the spinach leaves, half the sliced turkey breast, and a sliced roasted red pepper on each sandwich. Spread half of the avocado.

Restaurant-Style Buffalo Chicken Wings (Spicy Calabrian Pepper Spread) Chef John’s versatile condiment made with hot and sweet bell peppers, onions, eggplant, and mushrooms can be spread on bread, tossed with pasta, or served on grilled fish. Cooked shrimp are chilled in a tomato-juice cocktail with avocado, red onion, and cilantro. The. Spread 1 T. of Chipotle Pepper Mayo on one slice of bread.

Spread 1/2 cup of cheese on other slice, place tomatoes, artichokes, and roasted red peppers on top of that. Place the slice with mayo on top of the slice with the goodies, press down and place sandwich on grill pan. Grill each side for 4 minutes, or until cheese is completely melted.

List of related literature:

1 Hass avocado 6 ounces Greek feta cheese 1 roasted red bell pepper (about 4 ounces) 2 tablespoons extra-virgin olive oil 1 or 2 garlic cloves, peeled Cut the avocado in half lengthwise.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

In the bowl of a food processor, combine the artichoke hearts, spinach, goat cheese, 1 cup [80 g] of the cheddar, the mayonnaise, lemon juice, 1 tsp salt, 1/4 tsp black pepper, smoked paprika, and red pepper flakes.

“The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy” by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
Chronicle Books LLC, 2016

In a small bowl combine the yogurt cheese, lemon juice, garlic, paprika, cayenne pepper, cinnamon, and cumin.

“The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!” by Connie Guttersen
from The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!
by Connie Guttersen
Meredith Books, 2005

* Spread 1 tablespoon of the salsa over half of each tortilla and sprinkle 2 tablespoons of the Cheddar on top.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

Avocado, sliced or spread, is excellent on sourdough French bread (or bread of your choice), plain or with lemon juice and salt and pepper.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

While the bell peppers are roasting, add the avocado, spinach, lemon juice, salt, garlic powder, and pepper to a food processor; process until smooth.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

Transfer the mixture to a mixing bowl and add the Pecorino cheese, parsley and sun-dried tomatoes.

“Delicious Under Pressure” by Meredith Laurence, Jessica Walker
from Delicious Under Pressure
by Meredith Laurence, Jessica Walker
Walah! LLC, 2015

I make a similar one at least once a week with cooked kale, collard greens, or chard instead of the spinach, which is expensive and cooks down too dramatically for me.

“An Everlasting Meal: Cooking with Economy and Grace” by Tamar Adler, Alice Waters
from An Everlasting Meal: Cooking with Economy and Grace
by Tamar Adler, Alice Waters
Scribner, 2012

Add the cheese, flour, eggs, garlic, salt, black pepper, and cayenne to the broccoli, and stir to combine.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

Substitute 4 ounces smoked shredded mozzarella cheese (about 1 cup) for the Monterey Jack, adding all 4 ounces to rice mixture in step 3, and substitute 2 tablespoons chopped fresh basil for parsley.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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142 comments

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  • I will be making it for our Xmas Eve.
    Thanks for the recipe, Natasha!
    I made your corn avocado salad for Thanksgiving and everyone really liked it.

  • When he was quoating the tootsie roll owl I was like: “where have I heard that before?”

    Babish: “in quoting the tootsie roll owl”
    Me: “oooh”

  • I ate this at an italian restaurant in a remote city a long time ago, and wanted to try it out again. This recipe is very good, and my shoulder doesnt feel stiff anymore!
    10/10 would recommend

  • I went to five different youtube channels for N.H.C. all you “cooks” changed up the recipe to satisfy your own freaking ego’s, go to Nashville and ask the people at Hattie B’s, they will tell you.

  • I made this the other day… It is so good! I ended up with enough stuff to make more than one. Which is fine because it is so awesome. Full of flavor. I’m eating one right now but for today I switched out the bacon with turkey instead. Still great.

  • “A sandwich is just a sandwich, but a panini is like awesome sandwich” -Words of Wisdom from that one guy that was on the Bachelor.

    But that panini looks soooo good. definitely gonna try 😉

  • I love the good place but I didnt know about its existence until it was too late and I couldnt find anywhere to watch the final season

  • Just made today for the first time and it’s a really great grilled sandwich and it’s meatless!  Substituted the Jack cheese with a peppered Havarti but kept to all the ingredients, including fresh sourdough bread.  Also, used a grill pan (not a panini grill) and pressed lightly with a fish spatula.  Probably best because a panini grill might have squeezed out some the guacamole.  Will definitely be a lunchtime “go to” sandwich.

  • Dude this recipe is awful and has nothing to do with the real Italian panini. Please Go find (Google can help) some basic knowledge about Italian Panini and real Pesto.

  • This is the one and only video that made me watch the good place. I had not heard of the show until this video (since I live in northern europe and also never watch tv) and the Nachos impressed me enough that I wanted to watch it. I also wanted to make a (smaller) potion of the Nachos, but I can’t really get like, half the stuff used, without spending a fortune. And even if I would be willing to spend that much money, I don’t think the ingredients would have a high quality, since they are from half way around the world, I just can’t do that on good concions.

  • NACHOS If you remove ‘S’ from NACHOS it becomes “NACHO”, and it means “Let’s Dance” in the Indian Hindi language.
    LOVE FROM INDIA❤️����

  • i feel so basic after watching this.. like all i do is put some cheese with some pulled pork and some doritos with no flavour (i cant remember name but its basically that) and then call it a day

  • heyyyyyyyyyyyyyy….what coulor you are using on your nails………..give me a break…..you are such a good lookin Lady, why kill your Image…. donttttttttttttttttttttttttt……………..

  • ugh i just love ina so so much!! i would love to meet her she’s been a big part of my life since i was a little girl and she just brings me so much joy and her recipes are amazing!!

  • HI Laura, finally find a chance to write this comment though I’ve watched this video during July and had watched it more than 5 times. My 8year old twins and I have tried the recipe and loved love loved it! So wanted to let you know that. You’re doing an awesome job!

  • Ok Laura ive had enough of this teasing lol you need to open up a restaurant and hopefully one specifically in Houston, Tx lmao you are beyond amazing and i cant wait for your cook book 😉 much love to you

  • I made this the other day… It is so good! I ended up with enough stuff to make more than one. Which is fine because it is so awesome. Full of flavor. I’m eating one right now but for today I switched out the bacon with turkey instead. Still great.

  • Dude this recipe is awful and has nothing to do with the real Italian panini. Please Go find (Google can help) some basic knowledge about Italian Panini and real Pesto.

  • I am 23 years old I remember the old Tootsie Roll Pop Owl

    I really loved that commercial

    Edit: I just became 23 years old on July 28th

  • I just did this tonight and loved it. Perfect first item to cook on my new Smart Grill! The video made it look so easy I just had to try it. Yummmmm. Awesome dog too:-)

  • first time i had pesto i fell in love with it i started putting it on sandwiches, pizza, bread and
    even in nachos. fresh pesto will be a nice add to any sandwich.

  • So sweet of you to share a bite with your Dog!Your panini looks really delicious!I also love panini, but since i m a vegetarian, so need to substitute bacon with some veggies:)

  • Thanks for the vid. Hate to be critical but why do some many cooks have to keep saying, “We’re gonna do this…” and “Now we’re gonna put this on here…” and “Now we’re gonna add some of this…” It begins to sound like a broken record.

    Can’t the cook just DO IT? For example, “Next, add the cheese…”. “Add the mushrooms spread evenly over the cheese like so…”

    It’s a video. We can see with our eyes the “Now we’re gonna just add this…” part. And who is “we” anyway? I only saw one person in the vid.

    I’ve seen so many of these Cuisinart Griddler recipe videos and hardly ANYBODY reveals what the temperature settings are.

    Apologies again for sounding so critical because your effort is greatly appreciated.

  • Laura you should participate in the food network star and get your own show 5
    Or part take in any food network show
    You have everything you need to be in the food network industry
    Even better if you went to culinary school,idk if you did so,
    Never the less you can get up there the top of the cooking industry with chef Alton brown, Giada de Laurentiis, iron chef Bobby flay, Alex guarnaschelli, masaharu morimoto, MARIO BATALI. If it’s a good idea reply to my suggestion

  • This salad is amazing! I just made it and it turned out perfect! Better than I expected! I thought it was just pretty but actually it tastes delicious! Thanks again Natasha for another beautiful recipe!

  • Try it with some cream cheese it’s really good, I was messing around one day and put it together with cream cheese like 3 years ago and I haven’t stopped making them

  • This woman is so good looking that when I watch this video I was specifically looking for a healthy panini but after looking at her the video finished and I learned absolutely nothing because I was too busy staring at her LOL so I had to watch it the second time and guess what. Didn’t learn nothing again. But I finally got it and I’m actually going to try it tomorrow.

  • Thanks for a great recipe. I just love the roasted veg panini with mozzarella… Can’t wait to try it but I would add some jalapeños to the panini for that extra kick ������

  • Any other kind of balsamic vinegar you recommend? I can’t seem to find the ortelli brand you have on your blog and the modena balsamics are like $100:(

  • That chicken looks fucking awesome, and another point to that silly woman who made that dumb comment about washing chicken. Any bacteria that could be on the chicken would be killed by the heat of deep frying the chicken anyway. Do research before shooting your mouth off next time.

  • So glad I discovered your channel!! I’ve watched a few of your videos and your recipes look delicious. I subscribed!! I hope you’ll get a chance to check out my channel too.:) -Emily

  • That’s not Mozzarella cheese, unfortunately!!! I think this would taste even better with real mozzarella cheese.. I love making these with sun-dried tomatoes.. yum

  • WRONG!!
    Caprese Salad
    “Caprese” literally means “from Capri”, an island off the coast of Naples, in southern Italy.
    This simple dish is often done “wrong” by adding too many ingredients. No need for bufala mozzarella or balsamic vinegar. If the tomato and the mozzarella are good, all you need is some basil, extra virgin olive oil, and a pinch of salt.
    I noticed only Americans do that. I respect the strong taste of basil and it’s really all the flavor you need with a touch of salt.

  • This has been my go to when I have a friend coming over for brunch or just fancy a lovely brunch myself. Absolutely love it! Thank you so much Laura! Xx

  • Omg sounds delicious! I recently ate my 1st panni, believe it or not, which was a jalapeno popper panni. It cannot be described in words now freaking delicious it was! Where has these amazing creations that I never knew about?! Got to try this one, I love avocado!

  • I need help with a recipe, im hosting a party of about 30-40 people and need a dish to make for all of them. What is something easy i can make in bulk for all my guests? I just finished watching your Chicken Alfredo vid because its pasta, cheap and looks great, is there anything you can better recommend? Or should i stick with the Alfredo? Any tips help Thanks!!

  • ‘…talking about the tootsie roll commercial, you’re probably too young…’ that one hurt. guess i’m officially old. oh well, at least i’m not going bald… [looks in mirror] AW, DAMN IT!!!

  • @Laura in the Kitchen i just made some for my parents, they loved it and so did I! Thank you for posting this recipe up! Will use this a lot now:)

  • Thanks, and don’t listen to the negative comments. I personally loved it as I always look for different sandwiches with different ingredients, and the quality if these videos is amazing.

  • So sweet of you to share a bite with your Dog!Your panini looks really delicious!I also love panini, but since i m a vegetarian, so need to substitute bacon with some veggies:)

  • So glad I discovered your channel!! I’ve watched a few of your videos and your recipes look delicious. I subscribed!! I hope you’ll get a chance to check out my channel too.:) -Emily

  • Wait, are we talking “regular” mozzarella (like the kind that looks more like provolone), or FRESH mozzarella…the super-white and more on the tasteless (not in a bad way) side kind that comes in a ball? I would think both would work fine, but I’m not sure how melty fresh mozzarella is (I just eat it as it. Sans heat). Also would work: brie or goat cheese. Oh, yum.

  • yes I agree, the dog does steal the show.. love labs here. looking forward to the new panini griller to arrive tomorrow! I’ve never had a panini ever.. so was youtubing vids for ideas and this video was just great..brought a smile to my old face! thx

  • It’d be funnier to see them handing out paninis on “The Bachelor” instead of roses. The show’s fake, yes, but the love between a man and his grilled sandwich is precious.

  • I just did this tonight and loved it. Perfect first item to cook on my new Smart Grill! The video made it look so easy I just had to try it. Yummmmm. Awesome dog too:-)

  • Hi Laura.. During my summer trip this year to Europe I have tried a smoked salmon club sandwich.. could you pleeeeeeeeeeez try making one… I guessed few of the ingredients but all of them and I trust your choice in creating your sandwiches… would really really appreciate it if you could try it.. it was the most yummiest yet light club sandwiches I have ever had..  thanx.. =)

  • So I’m 54 years old and I have been cooking in the kitchen with my mother since I was 8 years old and I wash everything that I cook.All the vegetables,, all the meat anything I take out of a package..I wash. Most things I brine and so sometimes you got a rinse off the brine.. and I have no problem with cleaning up after I cook which is what everybody should do.wash your hands you soap if you feel like it’s extra extra bacteria with a little bleach in the water bottle.I’ve worked in restaurants where people are buying expensive food 50 $60 $100 burgers is dropped on the floor and people pick it up and put it right back on the plate and I’m just like… ohhhhh noooo. Things fall on the floor.. people don’t wash their hands. Hair, pest droppings, and dirt get on raw meat. I’m gonna continue to rinse that off.

  • Why dont you try instead of dark Vinegar of Modena the white version of Modena….looks alot better is not that acid flawor…makes ist a bit rounder……

  • I want to ask, I pressure cook my marinated chicken before I fry it so that the chicken is partially cooked before frying it so it doesn’t burn. So I find it hard to fry chicken without burning it cuz most times I remove it and there are pink spots on the meat while the outside looks good. Any solutions

  • I really don’t care if anyone rinses their chicken or not. Do whatever makes you feel comfortable. However, please know that cold water doesn’t kill germs, but a 300 plus degrees of oil in a cast iron does.

  • This has been my go to when I have a friend coming over for brunch or just fancy a lovely brunch myself. Absolutely love it! Thank you so much Laura! Xx

  • yes..I went and got me the panini grill..that’s how good you made this sandwich look…and today is the day…veggie panini!!!!
    thanks sweet Laura!!��

  • @Laura in the Kitchen i just made some for my parents, they loved it and so did I! Thank you for posting this recipe up! Will use this a lot now:)

  • Hi Laura.. During my summer trip this year to Europe I have tried a smoked salmon club sandwich.. could you pleeeeeeeeeeez try making one… I guessed few of the ingredients but all of them and I trust your choice in creating your sandwiches… would really really appreciate it if you could try it.. it was the most yummiest yet light club sandwiches I have ever had..  thanx.. =)

  • Great recipe Laura! Personally, I would grill the veggies at once on that large panini maker to save time and clean up instead of the separate stovetop grill pan ❤️

  • There is only one way to properly execute a Panini sandwich, and this isn’t it. I guess you must be one of the delusional ones. Reply to this when you have a Michigan star.

  • yes..I went and got me the panini grill..that’s how good you made this sandwich look…and today is the day…veggie panini!!!!
    thanks sweet Laura!!��

  • These fucking dicks that cook with rings on their fingers, watches and bangle fucking things on their wrists are fucking moronic fucks………. there is that enough fucks, fucking, fucks in the sentence……. yeah fucking hope so, fuck it!!!!

  • Hi enjoy ur videos n subscribed. U mk lovely stuff but how do u stay so slim after eating such yummy high fat food…. Plz let me know. Thanks ��

  • I wouldn’t say wash it in that sense, My family and I put the chicken in a bowl of water and vinegar, Let it soak for a few minutes, then move on from there.

  • So i tried the sauce but i am not the market for it i realized, the sweetness from the BS is a nice complex flavor but to me masks a semi spicy concoction that could definitely be raised upon. There is a level of spiciness and flavor that does exist. I tried the sweetness and all it does is add an OK complexity to a spicy profile…but thats now how spicy works. Make it spicy but make it taste good is the goal and adding sugar is not the answer.

  • I rinse my chicken because an urban legend says washing makes the skin crispier. I vow to never wash my chicken again after watching this video!

  • hey laura, this is the most amazing thing i have eaten in my life, just added some stuff to it. with the tomatoes i added fresh basil leaves and sprinkled oregano on the buttered side of the bread and omg it tastes like heaven. this is my mums and my fav recipe and we make sure to make it every 2 weeks. thanks and much love.

  • I don’t get it. Why are you trying to sound so American? You are Russian. Geez… And pls keep your hair up. Its unhygienic…I don’t want to see hair in my salad. Brrr.

  • I have never washed my chicken & I’m not White, I’m ‘Merican! IDKWTF that broad was talking about (?).
    BTW, any Chicken should be grateful if you’re giving it Hot Love!

  • i have always loved a good panini, but the panini presses are too expensive for me to buy….i found an old “geoge foreman” grill in my basement, and it works amazing with paninis!!! lol so if you cant afford a panini press either, use a simple geoge foreman grill:D

  • He talks sense, when he is talking about washing the chicken. But to be honest, I would not believe the center of disease control of the United States, for anything

  • Laura. YOU should be using Portabella Mushrooms! White Cap Mushrooms are high in Purins, IE;Uric Acid! a Gout Activator!, Portobellos / Shiitake/ and Black fungas Mushrooms don’t do that!

  • Laura do you have a puff pastry video? I keep looking bit can never find it……. love love love your videos though watch everyday….:)

  • I love chicken, bacon, and avocado together! Might swap the chipotle aioli for some pesto aioli though. This looks killer!! Off to watch Eric’s video. haha:)

  • you are right that is a great sandwich I make it all the time
    there is something about the grill marks that make the sandwich taste better
    maybe its all in my head
    Richard in the tropics

  • Great recipe Laura! Personally, I would grill the veggies at once on that large panini maker to save time and clean up instead of the separate stovetop grill pan ❤️

  • If you are like me and do not have a panini press, you can use a George Foreman Grill, which leaves grill marks similar to the panini press on the bread, and the bread, of course, is just as crunchy and crispy as in the video.:)

  • What a horrible panini, i mean seriously. Whoever thinks this was executed anywhere near what it should be/taste like, must be delusional.

  • Well cookn kills all germs anyway but no one should be mean or make racist comments about FUCKN chicken or anything else for that matter

  • Oh my goodness wow!! Looks so delicious!! I want to make these chicken sandwiches! I would add a nice slice of tomato! How can I make the sauce for the buns a little thicker for my taste?!

  • first time i had pesto i fell in love with it i started putting it on sandwiches, pizza, bread and
    even in nachos. fresh pesto will be a nice add to any sandwich.

  • One of these days a creator of a show or movie or game will comment and say no Babish got the recipe wrong and not elaborate on the ACTUAL recipe, just to piss all of us off.

  • I’m black. I wash chicken. I also payed attention in high school so no I don’t think I’m getting rid of bacteria. I think I’m getting rid of that gross liquid/slime/ whatever that is that is on the chicken. My wife is Caribbean and she after washing uses lemon juice or vinegar to clean the chicken. Which I think does weird things to the texture. Different strokes, different folks.

  • Love your videos, couple comments about washing chicken

    1. Do what you want, it’s your food

    2. The thought of a piece of chicken sitting in its own juices slowly decaying in a package somewhere for how every long it takes from farm to me concerns me, which is why I wash my chicken.

    3. WE DO NOT ONLY USE WATER TO CLEAN. We use acidic liquids like lemon juice, lime juice, and vinegar to to clean the outer layer from any build up and/ or germs as well as to start breaking down the meat to make it more tender. And yes I know heat does that but my family raised me to be a bit more wary of salmonella and food poisoning.

    Again it’s your choice, you’re going to eat it in the end anyway.

  • so we just gonna ignore that Babby said he was fried. Which reminds me of that picture i cant seem to find of him holding a cart of girl scout cookies, and him saying his friends are stoned, but assuming he isnt is insane. But alas we never have gotten a 100% yes that he uses the good good. So sadly we can only assume…. for now.

  • I read panini sandwiches are suppose to be made with focaccia or ciabatta bread not regular sandwhich bread. but it looks delicious.

  • I have watched ur previous videos that are around seven years ago I have noticed one thing that you have become more active and cheerful than past the reason of this

  • I wash all my chicken and meat etc.

    He’s right about the bacteria spreading that’s why you wash everything in a certain way and wash the utensils that you used afterwards. Otherwise it will cause other problems and that’s one of the reasons don’t wash these things.

    It’s a cultural thing and when Carribbean restaurants wash food in this way it has to adhere to higene regulations.

    It’s not just water that you use, you use salt and lime.

  • Ok Laura ive had enough of this teasing lol you need to open up a restaurant and hopefully one specifically in Houston, Tx lmao you are beyond amazing and i cant wait for your cook book 😉 much love to you

  • hey laura, this is the most amazing thing i have eaten in my life, just added some stuff to it. with the tomatoes i added fresh basil leaves and sprinkled oregano on the buttered side of the bread and omg it tastes like heaven. this is my mums and my fav recipe and we make sure to make it every 2 weeks. thanks and much love.

  • When you put a garlic in an acid, allicin reacts with the amino acids in the garlic to produce rings of carbon-nitrogen called pyrroles. Pyrroles linked together form polypyrroles, which causes the change of colors. 😉

  • natasha im so happy to see you, i would like to know how to accompany this delicius salad, with beef, pork, chiken or pasta. my best wishes from México city ��‍♀️

  • Amy, I don’ t know if I enjoy more watching you cooking these recipes or seeing you testing those dishes at the end. You really bring a smile to my face, a true reminder of what cooking is all about. Congrats!!!

  • heyyyyyyyyyyyyyy….what coulor you are using on your nails………..give me a break…..you are such a good lookin Lady, why kill your Image…. donttttttttttttttttttttttttt……………..

  • There are Chinese recipes where the garlic is intentionally coloured this way. It’s called Laba garlic or Jade garlic I believe.
    There is a jade green dip/condiment made with it that is amazing.

  • don’t buy a panini maker, use your george forman grill that’s in the closet collecting dust, its all that piece of crap is good for.

  • Washing meats is huge in Caribbean and African communities…I think it has to do with more that sources of the meats don’t have have strict rules as the FDA and when they come to America tradition rules. I’m African-American and never wash meats…my wife is Caribbean and would wash water if she could ��

  • Hi enjoy ur videos n subscribed. U mk lovely stuff but how do u stay so slim after eating such yummy high fat food…. Plz let me know. Thanks ��

  • What do you mean nothing else goes into Guacamole? You forgot the TOMATOES!!! And the ¨taco beef¨ is the American version of making meet for tacos. The meet your supposed to add to your tacos is ¨carne asada¨ or other meet but not ground beef.

  • Just made today for the first time and it’s a really great grilled sandwich and it’s meatless!  Substituted the Jack cheese with a peppered Havarti but kept to all the ingredients, including fresh sourdough bread.  Also, used a grill pan (not a panini grill) and pressed lightly with a fish spatula.  Probably best because a panini grill might have squeezed out some the guacamole.  Will definitely be a lunchtime “go to” sandwich.

  • Thanks for the vid. Hate to be critical but why do some many cooks have to keep saying, “We’re gonna do this…” and “Now we’re gonna put this on here…” and “Now we’re gonna add some of this…” It begins to sound like a broken record.

    Can’t the cook just DO IT? For example, “Next, add the cheese…”. “Add the mushrooms spread evenly over the cheese like so…”

    It’s a video. We can see with our eyes the “Now we’re gonna just add this…” part. And who is “we” anyway? I only saw one person in the vid.

    I’ve seen so many of these Cuisinart Griddler recipe videos and hardly ANYBODY reveals what the temperature settings are.

    Apologies again for sounding so critical because your effort is greatly appreciated.

  • “A sandwich is just a sandwich, but a panini is like awesome sandwich” -Words of Wisdom from that one guy that was on the Bachelor.

    But that panini looks soooo good. definitely gonna try 😉

  • Best homemade chicken burgers ever! So delicious full of flavour. Love how you added pickles the whole burger is lifted with goodness. So easy to make winner winner chicken burgers. Thank you for sharing wonderful recipe. You bring happiness & joy in our homes❤��

  • Try it with some cream cheese it’s really good, I was messing around one day and put it together with cream cheese like 3 years ago and I haven’t stopped making them

  • This woman is so good looking that when I watch this video I was specifically looking for a healthy panini but after looking at her the video finished and I learned absolutely nothing because I was too busy staring at her LOL so I had to watch it the second time and guess what. Didn’t learn nothing again. But I finally got it and I’m actually going to try it tomorrow.

  • i make such delicious Panini sandwiches….I just end up throwing the Panini down on the floor take my pants off and screw the sandwich!

  • GOD THIS GUY IS ANNOYING… I am the 2 time Hot Chicken Champ here in Nashville to say I don’t wash my chicken but Jesus do you need to go through comments like a jerk?!? Also, DRAMA!!! There’s rain!!!! Jeez! This guy is too damn extra, just cook the damn chicken!

  • Sam you can wash Chicken but it has to meet a criteria and not be near other food and the liquid needs to be drained off. There’s more technical methods for washing meet too.

    If you do wash Chicken etc then it will help spread diseases if those procedures are not carried out.

    Why a lot of European countries do not get disease as far as I know throughout history is due to having fresh meat that is taken to high temperatures to kill bacteria etc.

    When I wash my chicken etc though I can assure you that I don’t spread diseases or infections.

    I’m not sure why she had to resort to mentioning your skin colour. That was uncalled for and not very nice.

    Washing meat and chicken is also due to getting rid of blood too and is the same idea behind Kosher and Halal food preparation. My Dad watches cooking programs but doesn’t like it that nobody washes meat, that’s why he will never eat in a restaurant. I think it’s a cultural thing. I like the show ����

  • Thanks for a great recipe. I just love the roasted veg panini with mozzarella… Can’t wait to try it but I would add some jalapeños to the panini for that extra kick ������

  • Hi Natasha. I love your recipes Bc they’re easy, low cost delish!!!! And I also love how straight to the point and quickly you provide instructions. Thanks!

  • i have always loved a good panini, but the panini presses are too expensive for me to buy….i found an old “geoge foreman” grill in my basement, and it works amazing with paninis!!! lol so if you cant afford a panini press either, use a simple geoge foreman grill:D

  • I’ve never pronounced that salad like you. It’s Ka pray zay…. right? Italian? I make this all the time at home. I use cherry tomatoes with the balls of mozzarella too…it works good as well.

  • No…I never wash chicken. Was never taught that and have never had food poisoning. You’re cooking the crap out of it. That kills everything.

  • i make such delicious Panini sandwiches….I just end up throwing the Panini down on the floor take my pants off and screw the sandwich!

  • HI Laura, finally find a chance to write this comment though I’ve watched this video during July and had watched it more than 5 times. My 8year old twins and I have tried the recipe and loved love loved it! So wanted to let you know that. You’re doing an awesome job!

  • Natashas not only do I love your recipes, but I just love your personality you are so sweet and very pretty too. Thanks for all the goodies you share

  • babish: you’re too young to know the tootsie roll commercial.
    *flashbacks to watching spongebob at 10 o’clock and seeing that commercial at least 100 times*
    me: ok:/

  • Laura. YOU should be using Portabella Mushrooms! White Cap Mushrooms are high in Purins, IE;Uric Acid! a Gout Activator!, Portobellos / Shiitake/ and Black fungas Mushrooms don’t do that!

  • Amy, I don’ t know if I enjoy more watching you cooking these recipes or seeing you testing those dishes at the end. You really bring a smile to my face, a true reminder of what cooking is all about. Congrats!!!

  • It’d be funnier to see them handing out paninis on “The Bachelor” instead of roses. The show’s fake, yes, but the love between a man and his grilled sandwich is precious.

  • yes I agree, the dog does steal the show.. love labs here. looking forward to the new panini griller to arrive tomorrow! I’ve never had a panini ever.. so was youtubing vids for ideas and this video was just great..brought a smile to my old face! thx

  • I read panini sandwiches are suppose to be made with focaccia or ciabatta bread not regular sandwhich bread. but it looks delicious.

  • Anytime this woman tastes her food, you can see it travel through her whole body �� she does the “happy dance” or “food dance” as I call it lmao shes so sweet!

  • Omg sounds delicious! I recently ate my 1st panni, believe it or not, which was a jalapeno popper panni. It cannot be described in words now freaking delicious it was! Where has these amazing creations that I never knew about?! Got to try this one, I love avocado!

  • Thanks, and don’t listen to the negative comments. I personally loved it as I always look for different sandwiches with different ingredients, and the quality if these videos is amazing.

  • you are right that is a great sandwich I make it all the time
    there is something about the grill marks that make the sandwich taste better
    maybe its all in my head
    Richard in the tropics

  • That’s not Mozzarella cheese, unfortunately!!! I think this would taste even better with real mozzarella cheese.. I love making these with sun-dried tomatoes.. yum

  • don’t buy a panini maker, use your george forman grill that’s in the closet collecting dust, its all that piece of crap is good for.

  • Laura do you have a puff pastry video? I keep looking bit can never find it……. love love love your videos though watch everyday….:)

  • LEARNED SOMETHING NEW NEVER KNEW THE PROFILE OF THE WAY YOU LAYER A SANDWICH..MAKES A DIFFERENCE IN HOW IT TASTE.( THE MORE YOU KNOW).

  • Why dont you try instead of dark Vinegar of Modena the white version of Modena….looks alot better is not that acid flawor…makes ist a bit rounder……

  • I ate this at an Italian restaurant one time. But when I went to thank the chef I saw a dog explode in the kitchen and immediately left.

  • Laura you should participate in the food network star and get your own show 5
    Or part take in any food network show
    You have everything you need to be in the food network industry
    Even better if you went to culinary school,idk if you did so,
    Never the less you can get up there the top of the cooking industry with chef Alton brown, Giada de Laurentiis, iron chef Bobby flay, Alex guarnaschelli, masaharu morimoto, MARIO BATALI. If it’s a good idea reply to my suggestion

  • And a chef who associates with habitual drug users -stoners, potheads, marijuana users is not worth watching, so unsubscribed.

    Winners don’t use drugs

  • I love chicken, bacon, and avocado together! Might swap the chipotle aioli for some pesto aioli though. This looks killer!! Off to watch Eric’s video. haha:)

  • Wait, are we talking “regular” mozzarella (like the kind that looks more like provolone), or FRESH mozzarella…the super-white and more on the tasteless (not in a bad way) side kind that comes in a ball? I would think both would work fine, but I’m not sure how melty fresh mozzarella is (I just eat it as it. Sans heat). Also would work: brie or goat cheese. Oh, yum.

  • If you don’t know the Lord Jesus Christ as your Savior, now is the day of salvation. While it is said, “To day if ye will hear his voice, harden not your hearts, as in the provocation (Hebrews 3:15).” “Behold, I stand at the door, and knock: if any man hear my voice, and open the door, I will come in to him, and will sup with him, and he with me (Revelation 3:20).
    Ask Him for forgiveness and repent (turn away from; change) of all your sins. For in John 6:37, Jesus says, “All that the Father giveth me shall come to me; and him that cometh to me I will in no wise cast out.” Be baptized in the name of Jesus Christ for the remission of sins (Acts 2:38) and seek Him to fill you with His Holy Spirit (Acts 1:4) (Acts 2:1-4). Now is the time. Tomorrow is promised to no man.

    Isaiah 55:6-9:
    “6 Seek ye the Lord while he may be found, call ye upon him while he is near:

    7 Let the wicked forsake his way, and the unrighteous man his thoughts: and let him return unto the Lord, and he will have mercy upon him; and to our God, for he will abundantly pardon.

    8 For my thoughts are not your thoughts, neither are your ways my ways, saith the Lord.

    9 For as the heavens are higher than the earth, so are my ways higher than your ways, and my thoughts than your thoughts.”

    May the Lord bless you

  • What a horrible panini, i mean seriously. Whoever thinks this was executed anywhere near what it should be/taste like, must be delusional.

  • Ok, so i did this, first off amazing just fucking amazing. Secondly, i put it between two brioche buns, two slices of some wonderful cheese, and some bacon and spicy mayo. Fucking best thing i have ever made.

  • Every tried a deep fried pickled jalapeños with Le calamari? No? Well guess what, you should. It is the tippedy toppedy of flavours and crunchy, chewy-ness.

  • Ok that don’t make sense so if you don’t wash your chicken Bacteria won’t splatter everywhere but still it be in the chicken washing chicken there’s nothing technical about it dude

  • The chicken washing thing is a Caribbean thing because they in some smaller towns they go to the market, buy the chicken, kill it at home and they have to wash off the blood (I have family in Belize that does this but it makes sense to me…they do the same to goat meat…they wash the goat meat because after butchering it’s full of blood.). I think it transferred to the Americas because we can sometimes see blood on the chicken we buy in the store, especially if it’s bone-in…but the two are not even remotely similar issues.

  • I think the racial comment was due to that in the Hispanic culture I know first hand its sinful not to wash your chicken/meat before cooking…but as harry soo taught me months ago I no longer wash my chicken!

  • Thank you. Best instruction ever. It’s hot and humid today in Houston.,went to buy some mozzarella and basil. Used tomatoes from my garden. Thank you. So easy yet so delicious. Viva Italia.

  • There is only one way to properly execute a Panini sandwich, and this isn’t it. I guess you must be one of the delusional ones. Reply to this when you have a Michigan star.

  • If you are like me and do not have a panini press, you can use a George Foreman Grill, which leaves grill marks similar to the panini press on the bread, and the bread, of course, is just as crunchy and crispy as in the video.:)