Pizza Today - December 2018 - 36

ROAST PORK: Porcetta with smoked
scamorza and basil pesto: BBQ pulled
pork, chicken with ranch and cheddar;
Roast ham, capicola, pepperoni, lettuce and
tomato.
ROAST TURKEY: Bacon, turkey, avocado
and arugula with spicy mustard and mayo;
Turkey, mortadella, roast potato, pistachio
cream and provola cheese.

Piri Piri Chicken Panini
Piri Piri refers to the fiery African birds-eye
chili pepper which has been used in a garlicky
sauce and marinade since the 15th century.
This sauce is purportedly Portuguese in origin
but the people in South Africa, Namibia,
Mozambique and Angola have claims on
origin and recipes that vary widely. I just love
making this sauce for my heat-seeking customers because it is perfect on a vegetable and
chicken pizza. If the recent trend toward hot
chicken sandwiches continues, this panini is
bound to be a game changer. You can substitute red Cayenne, Arbol, Manzano or Serrano
and adjust the heat from there.

3 6 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 1 8

1 boneless, skinless chicken breast (13
ounces)
1 3- to 4-ounce yeast sub roll (or brat bun)
5 slices, (3.5 ounces) aged provolone
Butter as needed
Piri Piri Marinade (as follows)
½ lemon juice
3 medium garlic cloves
½ medium red onion, (2 ounces)
1 to 2 hot birds-eye chili, (or another hot
chili pepper) (1/4 ounce)
1/4 cup red wine vinegar
¾ cup fresh cilantro, (3 ounces)
1 tablespoon fresh ginger, (1/4 ounce)
1 ½ tablespoons sweet paprika
1 tablespoon dried oregano
½ cup extra virgin olive oil
1 teaspoon salt
Marinade Procedure:
Cut the chicken breast horizontally
into three slabs, then lengthwise four
times into long strips.
Place all Piri Piri marinade ingredients
in a blender or container with immersion
blender and blend on high until saucy.
Place the chicken breasts in the Piri
Piri marinade and refrigerate for at least

one hour.
Turn grill on high and place the marinated chicken on the grill 3 to 4 minutes
on each side until done. Because the
marinade has little sugar, the strips will
not char too much. Reserve the strips.
For the Piri Piri Chicken Panini:
Open the bun and place the provolone slices inside.
Place 6 to 8 strips of the chicken in
between the cheese.
Butter the top and bottom of the bun
and place in the panini grill on "melt"
setting. Do not press down too much as
these buns tend to shoot the meat out if
pressed too much. Cook for one minute,
then turn the bun around and melt on the
press again.
When the cheese is melted, the sandwich is ready. Garnish with cilantro,
tomato and/or more Piri Piri sauce. n
JOHN GUTEKANST owns

in Athens, Ohio.

Avalanche Pizza


http://hotrocksoven.com http://hotrocksoven.com http://www.PIZZATODAY.COM

Pizza Today - December 2018

Table of Contents for the Digital Edition of Pizza Today - December 2018

Pizza Today - December 2018
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
Road to Pizza Expo
Destinations
Knead to Know
Winter Beer Menus
Panini
Marketing Longevity
On The Road: Caliente Pizza & DraftHouse
2019 Menu Guide
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader's Resource
Mike's Monthly Tip
Pizza Today - December 2018 - CT1
Pizza Today - December 2018 - CT2
Pizza Today - December 2018 - Pizza Today - December 2018
Pizza Today - December 2018 - Cover2
Pizza Today - December 2018 - Commentary
Pizza Today - December 2018 - 4
Pizza Today - December 2018 - 5
Pizza Today - December 2018 - Contents
Pizza Today - December 2018 - 7
Pizza Today - December 2018 - 8
Pizza Today - December 2018 - 9
Pizza Today - December 2018 - Contributors
Pizza Today - December 2018 - 11
Pizza Today - December 2018 - Expo Spotlight
Pizza Today - December 2018 - 13
Pizza Today - December 2018 - Interact
Pizza Today - December 2018 - 15
Pizza Today - December 2018 - Conversation
Pizza Today - December 2018 - 17
Pizza Today - December 2018 - Man on the Street
Pizza Today - December 2018 - 19
Pizza Today - December 2018 - Tony’s Trending Recipe
Pizza Today - December 2018 - 21
Pizza Today - December 2018 - Road to Pizza Expo
Pizza Today - December 2018 - 23
Pizza Today - December 2018 - Destinations
Pizza Today - December 2018 - 25
Pizza Today - December 2018 - Knead to Know
Pizza Today - December 2018 - 27
Pizza Today - December 2018 - 28
Pizza Today - December 2018 - 29
Pizza Today - December 2018 - Winter Beer Menus
Pizza Today - December 2018 - 31
Pizza Today - December 2018 - 32
Pizza Today - December 2018 - 33
Pizza Today - December 2018 - Panini
Pizza Today - December 2018 - 35
Pizza Today - December 2018 - 36
Pizza Today - December 2018 - 37
Pizza Today - December 2018 - Marketing Longevity
Pizza Today - December 2018 - 39
Pizza Today - December 2018 - 40
Pizza Today - December 2018 - 41
Pizza Today - December 2018 - On The Road: Caliente Pizza & DraftHouse
Pizza Today - December 2018 - 43
Pizza Today - December 2018 - 44
Pizza Today - December 2018 - 45
Pizza Today - December 2018 - 2019 Menu Guide
Pizza Today - December 2018 - 47
Pizza Today - December 2018 - 48
Pizza Today - December 2018 - 49
Pizza Today - December 2018 - 50
Pizza Today - December 2018 - 51
Pizza Today - December 2018 - 52
Pizza Today - December 2018 - 53
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Pizza Today - December 2018 - 60
Pizza Today - December 2018 - 61
Pizza Today - December 2018 - Product Showcase
Pizza Today - December 2018 - 63
Pizza Today - December 2018 - 64
Pizza Today - December 2018 - Pizza Today Yellow Pages
Pizza Today - December 2018 - 66
Pizza Today - December 2018 - 67
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Pizza Today - December 2018 - 69
Pizza Today - December 2018 - 70
Pizza Today - December 2018 - 71
Pizza Today - December 2018 - The Marketplace
Pizza Today - December 2018 - 73
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Pizza Today - December 2018 - 76
Pizza Today - December 2018 - 77
Pizza Today - December 2018 - 78
Pizza Today - December 2018 - 79
Pizza Today - December 2018 - 80
Pizza Today - December 2018 - Reader's Resource
Pizza Today - December 2018 - Mike's Monthly Tip
Pizza Today - December 2018 - Cover3
Pizza Today - December 2018 - Cover4
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