sounds delish

This recipe comes to you courtesy of the edible gardens website. As I've mentioned before, edible gardens makes delicious oils and vinegars, available in store. Sometimes you get stuck in a rut with oils and vinegars, and use them only for salad dressings or dipping bread. So, behold, a tasty recipe to try... perhaps we can even motivate Heather to put it on the Gingersnaps menu next week... Mmmm

Chipotle Chicken Panini

Tender Chicken breasts are seasoned with our smoky chipotle balsamic to give these gilled sandwiches a spicy Southwestern flair.

Ingredients

• 2 boneless skinless chicken breasts-8oz.each
• 8 tsp edible gardens Apricot Chipotle Balsamic
• 8 slices country style bread
• edible gardens Basil Oil for brushing
• 8 tsp mayonnaise
• 8 oz White Chedar/ Monterey Jack, shredded
• 1 avacado peeled, pitted and sliced

Instructions

Preheat Panini press.
Marinate each chicken breast 4-6 mins in the Apricot Chipotle Balsamic. Cook the chicken on the press until chicken is firm and nicely grillmarked on both sides.
Brush bread with Basil Oil, flip and spread mayo on other side. Top with cheese, chicken and avocado dividing evenly. Top with bread slice oiled side up. Place two sandwiches o panini press, close lid and cook until cheese is melted, 3-4 ins. Repeat with each sandwich. Cut in half and serve. Ahhhh! Heaven.