Southwestern Chicken Panini

Southwestern Chicken Panini

1/4 cup chopped red onion
2 tbsp olive oil
1/4 cup salsa verde
1/8 cup pine nuts
2 tbsp golden raisins
1 finely chopped chipotle chile in adobo + 1/2 tsp adobo sauce
1 tsp packed brown sugar
1 tsp white wine vinegar
1/4 tsp cinnamon
1 cup cooked, shredded chicken
4 slices Italian country-style bread
1/2 cup shredded colby cheese

1. In a large skillet, cook the onion in 1 tbsp oil for 3-4 minutes, or until softened. Stir in salsa verde, nuts, raisins, chipotel chili and sauce, sugar, vinegar and cinnamon. Stir in chicken; heat through.
2. Preheat panini press or cast-iron skillet (or George Foreman Grill!). Brush one side of each piece of bread with remaining oil. Place one slice oil side down on the grill, followed by half the chicken mixture, half the cheese, and top it with another slice of bread. Repeat for the second sandwich. Cook for 3-5 minutes or until golden .

Notes: This recipe makes enough for 2 people, but it can easily be doubled for more. We've found that the old George Foreman grill from college makes a great panini, though you can toast it any way you want.

Recipe Origination: "Better Homes and Gardens" with a few tweaks