Chicken Arugula Provolone Panini With Chipotle Mayo Food

SHEET-PAN CHICKEN WITH POTATOES, ARUGULA AND GARLIC YOGURT

Steps:

• Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
• Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
• Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
• While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
• To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.

CHICKEN AND BACON PANINI WITH SPICY CHIPOTLE MAYO

Steps:

• For the Spicy Chipotle Mayo: Add all ingredients into a food processor and puree until smooth. Add salt and pepper to taste, if needed.
• For the Panini: Turn the oven to broil. Place the tomato slices on a lined baking sheet. Drizzle with a little olive oil and sprinkle with salt. Place into the oven and roast the tomatoes until the top is slightly charred. Remove from the oven and set aside. (Note: This step may be skipped and replaced with slices of avocado.).
• Heat a panini grill or grill pan on medium heat. Spread a little bit of butter on one side of each piece of the bread.
• Evenly distribute the chicken, cheese, bacon and tomatoes (or avocado slices) on top of two slices, butter side down.
• On the other pieces of bread, spread some of the chipotle mayonnaise on the side that is not buttered. Place on top of the sandwich. Place the sandwiches on the grill. If you are using a grill pan, place a heavy pan on top of each sandwich.
• Cook for about 2-3 minutes until the bread is golden brown. Gently flip the sandwich over and cook for another 2-3 minutes until the other side is golden brown.