Vito Marcello’s Spring Panini
Here’s a new spin on one of my favorite’s! Made with a tangy Lime Vinaigrette these paninis are easy & delicious, made with Lobster or Chicken or both you’ll have a meal to please everyone including vegetarians, just leave out the meat and you have a wonderful Veggie panini.
Vinaigrette ¼ cup fresh lime juice ¼ cup white balsamic vinegar 3 tbsp. honey 1 garlic clove, pressed ½ tsp salt ¼ tsp white pepper 1/3 cup olive oil
Whisk together first 6 ingredients. Gradually whisk in 1/3 cup olive oil until blended.
Panini /Makes 2 large panini’s
2 chicken breasts brushed lightly with oil, salt & pepper and grilled. Cut into ½ inch strips. Or 2 Lobster tails cooked and cut into large pieces. 4 cups fresh baby Arugula (less or more to your liking) 1 Avocado sliced thin 2 green onions sliced 1 loaf ciabatta bread grilled or ciabatta rolls 1 cup grape tomatoes cut in half Toss arugula in 3 tbsp vinaigrette set aside. Lightly grill Ciabatta bread. Plate ciabatta and top with Arugula, chicken or lobster. Now place avocado slices on top of meat garnish with sliced grape tomatoes, green onions and drizzle with vinaigrette. **For vegetarian panini omit meat
Buon Appetito, Chef Vito www.vitofoods.com