Ingredients
FOR THE CURRY DRESSING:
Cream cheese 3 oz.
Ranch Dressing ¼ cup
Brown sugar 1 tbsp
Curry powder 1 ½ tbsp.
Black pepper, crushed 1 tsp.
FOR THE FIG PESTO
dried figs, chopped 4 tbsp.
water 1 cup
brown sugar 2 tsp.
Pine nuts 2 tsp.
Cilantro, chopped 1 tsp.
TO FINISH THE PANINIS:
Organic Chicken breasts 2 breasts
Sea salt 1 tsp.
Rosemary, chopped 2 tsp.
Olive oil 1 tbsp.
Butter, melted 3 tbsp
Sourdough bread 4 slices
Salad greens 1 cup
Fresh tomato slices 4 slices ¼ " thick
Cilantro, chopped 1 ½ tbsp.
Red onion rings, sliced thin 4 slices
Preparation
Combine the first five ingredients in a food processor and process until smooth. Set aside to refrigerate.
combine the figs, the water and the brown sugar in a coffee cup. Microwave on high for 1 minute. Process until smooth in a coffee grinder. Add the pine nuts and cilantro and pulse for 1-2 more seconds. Scrape into a bowl and set aside.
Preheat a oven to 475 degrees. Season the chicken breasts with the salt and rosemary. Heat half of the olive oil and 1 tbsp. of the butter in a small saute pan. Cook for 1 mintue on each side until golden. Immediately put the pan in the oven and continue cooking for7-8 more minutes until cooked through. let chicken rest 3 minute then chop into 1/4 inch pieces. Toss together with the curry dressing and salad greens. In the same pan, heat remaining butter and toast the sourdough bread slices for 1 -2 minutes on each side until golden.
Stack sandwiches by spreading the fig pesto on one side of the bread, then top with chicken salad mix, 2 tomatoes, cilantro and red onion. Cut on a bias and serve with fries or a small salad.
