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.