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Ingredients

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Step 1:

  • Chicken fillets 1 kg
  • Oil 50 g
  • Robertsons Chicken Spice
    Robertsons Chicken Spice
    15 g
    Added to cart: Robertsons Chicken Spice

Step 2:

  • Onion 300 g
  • Red pepper 300 g
  • Oil 30 g
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    10 g
    Added to cart: Robertsons Veggie Seasoning
  • Sugar 50 g
  • Balsamic vinegar 30 g

Step 3:

  • 10 Panini rolls
  • Rocket 150 g
  • Mozzarella cheese 400 g
  • Streaky bacon 600 g
  • Basil pesto 50 g
  • Hellmann's Tangy Mayonnaise 2.5kg
    Hellmann's Tangy Mayonnaise 2.5kg
    100 g
    Added to cart: Hellmann's Tangy Mayonnaise 2.5kg

Preparation

  1. Step 1:

    • Pre-heat the oven to 160 °C. Cut the chicken fillets in half lengthways. Mix together all ingredients and bake chicken for 15 min, remove and set aside.
  2. Step 2:

    • Thinly slice the onions and red peppers. Fry the onions, peppers and Robertsons Veggie Seasoning in oil until onions are soft. Add the sugar and balsamic vinegar, fry until caramelised. Allow to cool.
  3. Step 3:

    • Slice panini rolls in half. Wash rocket and grate mozzarella cheese. Crisp bacon at 160 °C. Combine pesto and mayonnaise and spread on panini halves.
    • To assemble the panini: spread each slice/side of the panini with basil pesto. Add the rocket followed by the mozzarella cheese. Top with fried peppers, onions, chicken, bacon strips and the top half of the panini. Package and serve.
  4. Hint:

    • Save time by pre-cooking all the recipe ingredients and follow the recipe to ensure a consistent product.
  5. Chef's Tip:

    • Replace the chicken with smoked chicken and a honey mustard mayo.