Grilled Chicken, Red Pepper, and Smoked Gouda Panini, Revisited

Hello, September. You've always been one of my favorite months. Sadly, you signal the impending end of summer. But you bring with you cooler days (and warmer clothes), apple-picking, and the first colors of fall. Squeezed into September you get the best of both seasons... lingering summer produce (I'm not yet ready to part with you, berries and corn) with relief from the blazing summer heat. Life slows down a little. And the outside world is changing, turning right before my eyes.

I wrote quite the lengthy post the first time I shared this recipe, so today I'll be brief. This grilled sandwich is as good as ever. And arriving just in time to take advantage of those red peppers popping up in your backyard (or farmer's market). Serve it for lunch or dinner- perhaps with a bowl of soup or tossed salad.

10/1/10: Before now I've never associated peppers with fall. But this year I planted my own mini garden and have experienced the growing season first hand. I grew zucchinis (which got so big we had to mount a counterattack and hack them back), tomatoes (which were rather unsuccessful- lots of vines, little fruit), and herbs (my basil, rosemary, oregano, and chives are still alive). I also planted peppers- red and green bells and jalapenos. The peppers just started popping up at the end of the summer. And now that it's Fall, they're growing strong. The farmers markets are full of them as well.

I learned my lesson about jalapenos. I was so excited when I found out I could grow my own (I really love salsa), that we planted four. One bush would have been enough. It's raining jalapenos around here. There's no way I can use up a dozen (or more) fiery little peppers every week. (Dustin pointed out that the bugs residing in our backyard must have a low heat tolerance, because the peppers are the only plants they're leaving alone. That explains the success!) So many jalapenos and not enough uses for them. Perhaps I could set up a roadside pepper stand.

But back to the bell peppers. This recipe uses my favorite red peppers, which are ripe as ever night now. They're charred on the grill alongside mustardy smoked paprika marinated chicken and then layered with smoked gouda and fresh basil between two pieces of flatbread. The sandwiches go back on the grill until the cheese is oozing out the edges. Because it was storming outside, I employed my panini press which did the job just as well.

Grilled Chicken, Red Pepper, and Smoked Gouda Panini

INGREDIENTS
2 large boneless skinless chicken breast halves (I pounded them thin for even grilling)
1 Tbsp. Dijon mustard
1/2 lemon, juiced
1/4 tsp. smoked paprika
salt and freshly ground black pepper
2 red bell peppers
extra virgin olive oil
4 pieces whole wheat flatbread or naan
12 fresh basil leaves
smoked gouda, thinly sliced or shredded

DIRECTIONS

1. In a medium bowl, whisk together the mustard, lemon juice, paprika and salt and pepper. Add the chicken breasts and massage the marinade into the chicken. Allow to marinate in the refrigerator for about 30 minutes.

2. Preheat outdoor grill or indoor grill pan to medium-high heat. Rub the red pepper halves with olive oil and sprinkle with salt and pepper. Grill the chicken breasts (until cooked through) and the red pepper (until softened and blackened in spots). Do not turn the grill off. Allow the chicken and the peppers to rest so they are cool enough to handle. Once cooled, slice the red peppers and chicken breasts into thin strips.

3. Working with a pair of naan halves, pile on several slices of gouda, three basil leaves ,a quarter of the red peppers and a quarter of the chicken. Top with several more slices of gouda and the other naan halves. Repeat with the remaining three pairs of naan halves.

4. Once the sandwiches are assembled, return them to the grill for a couple minutes per side, until the gouda has melted and the naan has toasted. Serve warm.

Makes 4 paninis.

(Adapted from The Kitchen Sink via Lahatchita Eats)