Cajun Chicken Panini with Spicy Dipping Sauce

By Dottiejk

from Fine Cooking

Ingredients

• 1/2 cup plain yogurt
• 1/4 cup sour cream
• 1/4 cup fresh cilantro sprigs
• 2 tablespoon light brown sugar
• 1 medium jalapeno peppers with seeds; coarsely chopped
• kosher salt
• freshly ground pepper
• 3 tablespoon olive oil
• 2 tablespoon cajun seasoning
• 1-1/2 pound chicken breast; thin cut
• 8 3/4 inch slices sourdough bread
• 1 small sweet onion; halved, thinly sliced
• 4 ounces monterey jack cheese; coarsely grated

Preparation

Step 1

In a food processor, blend the yogurt, sourcream, cilantro, two tablespoons
of the lime juice, the brown sugar, half of the jalapeno, 1/2 teaspoon
salt, and 1/4 teaspoon white pepper until smooth (there will be some green
flecks). Blend in more of the jalapeno, salt, and white pepper to taste,

In a large bowl, combine the remaining two tablespoons lime juice, two
tablespoons of the oil, and the Cajun seasoning. Add the chicken and toss
to coat.

Heat 1-1/2 teaspoon of the oil in a 12 inch nonstick skillet over medium
heat. Cook half of the chicken, flipping once, until golden brown, 4 to 6
minutes total. Transfer to a plate and wipe out the skillet. Repeat with
the remaining 1-1/2 teaspoon oil and chicken. Cut the chicken crosswise
into 1/4 inch strips. Make four sandwiches with the bread, onion, cheese
and chicken.

Heat a panini press over medium-high heat. Brush the outsides of each
sandwich with olive oil. Press or grill two of the sandwiches until golden
and toasted, 6 to 8 minutes. Repeat with the two remaining sandwiches. Let
the panini rest for a few minutes, and then cut into quarters and serve
with the sauce.