Sometimes the original dinner plan just doesn't happen.
Sometimes I'm trying a new recipe and it turns out to be a total bomb. I usually try my hardest to salvage it into something edible, but sometimes you have to listen to the words of the immortal Kenny Rogers and know when to fold'em.
Sometimes I just don't prepare well enough. Key ingredients are still frozen or sitting at the grocery store waiting for me to buy them.
Sometimes I'm just tired.
Sometimes I question why I would have ever planned such an elaborate dinner for a worknight anyway.
Whatever the reason, sometimes you need a back up dinner plan. Or an easy meal for when you are tired. Or an easy meal so you won't be tired. Or a Something-Other-Than-Pasta dinner plan.
This Southwestern chicken panini is the latest to join the Dinners-To-Make-When-Super-Hungry, Meals-For-When-The-Original-Plan-Fails and 30-Minute-Or-Less sections of my recipe binder. It uses ingredients that I often have on hand, and is even a good way to use up leftover Italian bread that may or may not have been bought in a moment of weakness at the grocery store because it was still warm and smelled a little like heaven. It combines cooked chicken with a quick from-scratch enchilada sauce and melted cheese in a warm toasty sandwich. It's like a chicken enchilada met a grilled cheese sandwich and decided to become a quick dinner. If you don't have a panini pan, you could always toast this like a grilled cheese sandwich or even apply pressure with a spatula to get some of that panini flavor fusion going on. As the recipe is written it has a little bit of a kick, but if you like your sandwiches more spicy you can include more chipotle chilis (or chipotle chili powder) or use Pepperjack cheese instead of Moneterey Jack.
Feel free to eat it every night this week. That's the plan at our house.
Prep Time: 15 min Cook Time: 10 min Ready in: 25 min Yield: 6 Servings