Ingredients:
5 tablespoons extra-virgin olive oil
3/4 pound skinless, boneless chicken thighs
Salt and pepper
2 onions, thinly sliced (about 3/4 pound)
1 pear, cored and thinly sliced
1 cup shredded monterey jack cheese
4 dinner rolls, preferably poppy seed, split
Directions:
1. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Season the chicken with salt and pepper. Add to the skillet and cook, turning occasionally, until golden, 6 to 8 minutes; transfer to a plate. Let cool slightly before thinly slicing.
2. In the same skillet, heat 1 1/2 tablespoons olive oil over medium-high heat. Add the onions, season with salt and pepper and cook until golden, about 7 minutes. Stir in the pear and cook until tender, 3 to 5 minutes. Remove from the heat and toss with the chicken and cheese.
3. Divide the chicken mixture among the rolls. Using a panini press, cook the sandwiches according to the manufacturer’s instructions.
Comments:
These were really good. A nice blend of flavor and texture. Adam didn't like that I cut the pear up a little to fit the buns. Other than that he was on board with these too. I'll definitely make these again.
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