The trick is to smoke the meat and not make the meat smoke

CHICKEN CORDON BLEU PANINI

  Date: April 15, 2010
  Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show.
  Learn More: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
This was the first recipe I tried from a new Weber cookbook called WEBER ON THE GRILL: CHICKEN & SIDES. A boneless skinless chicken breast was marinated for 30 minutes at room temperature and then direct grilled. The chicken was given a brief rest and was cut into 3/8” thick slices. The sandwich was assembled using sourdough bread covered with dijon mustard on one side and EVOO on the other. The bread was topped with Swiss cheese, imported ham, the sliced chicken and the top slice of bread. The sandwiches were placed on the grill and covered with a 1/4 sheet pan topped with a brick. They were grilled using direct Medium-Low heat. The brick did a nice job of compressing the sandwich and I plan on using this new to me technique a lot more. The sandwiches were very tasty and this is one of the best paninis I have made to date.
Recipe Source:
Alt image
Americas Hometown Favorites
Weber on the Grill: Chicken & Sides:
Chicken Cordon Bleu Panini - Page 80
Grill:
Alt image
Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs
  • 1/4 Sheet Pan
  • Foil Wrapped Fire Brick