The past two days have been extremely relaxing and comforting for me. Nothing beats being home. As much as I enjoy my city life, I was ready to get a break from the craziness of it all. Going back to Cali for a few days is just what I needed. I have spent a lot of time lying around the house, catching up with old friends, and running in the fresh mountain air.
Another thing I have been doing a lot of is eating. Whenever I come home, my parents spoil me with a smorgasbord of food. My dad cooks every Persian meal I could ever imagine, and some I did not even know existed. My mom is currently into make meals using the fresh produce in her vegetable garden. We are talking lots of fresh tomatoes, peppers, herbs, and eggplant. Every meal in this household is a feast. And you thought Thanksgiving was only one day in November.
Anyways, with leftovers from dinner comes creative food options for lunch. And my brother Marco and I were craving Thai.
I never could have anticipated my infatuation with Thai food. I was first introduced to this lovely cuisine on a family trip to Thailand. I was in the eighth grade at the time, and my initial fear of the spicy, sweet, and unique dishes gave way to an adoration of all things Thai. My love for Thai cuisine has led to regular visits at Thai restaurants and frequent cooking experiments with Thai ingredients.
That’s where this sandwich comes in. I took the usual suspects found in Thai cuisine (sweet chili sauce, peanuts, scallions) and incorporated them into the cheesiest, gooiest, most delectable sandwich that has even come out of the family panini press. Let’s put it this way, my chatterbox of the brother said not a word as he devoured his Thai panini. Yep, this panini is that good. It comes highly recommended, from my household to yours!
Thai Chicken Panini (serves 2)
Ingredients for Panini
- 2 chicken breasts
- 1/2 mozzarella ball
- 1/2 cup chopped scallions
- 1/4 cup shredded carrots
- 4 Tbsp Thai Peanut Sauce (see below)
- 4 large slices Sourdough bread
- 2 Tbsp butter
- 1 medium tomato (optional)
Thai Peanut Sauce
- 1/4 cup peanut butter
- 1/2 tsp fish sauce
- 2-3 Tbsp soy sauce
- 2 Tbsp water
- 3/4 cup coconut milk
- 2-3 Tbsp ground fresh chili paste
- 2 Tbsp sweet chili sauce
- 1/2 tsp garlic powder
- salt and pepper, to taste
- Grill and slice the chicken breasts. Set aside.
- Heat panini press to medium heat. Butter one side of each sourdough slice.
- For the Thai Peanut Sauce (which I will warn you is irresistibly good), combine all the ingredients for the sauce and mix well.
- Place one sourdough slice butter side down on panini press. Spread 1 tablespoon of the Thai Peanut Sauce on sourdough. Next, layer the mozzarella and chicken on top. drizzle another tablespoon of Thai Peanut Sauce over the chicken. Top with shredded carrot, scallions, and tomatoes (optional ingredient). Place another layer of mozzarella and the other slice of sourdough on top.
- Close panini press and warm the sandwich on medium heat until the cheese is nice and melty (the trick is to go low and slow…be patient!)
- Repeat with the rest of the ingredients for the other sandwich. Serve with fresh cilantro and extra peanut sauce.