Santa was kind enough to give me a Cuisinart Griddler for Christmas and for the past week, Mr. CereusArt and I have been trying out various panini recipes. I found this recipe on food.com and thought I’d share it with you. We are definitely going to give this one a try!.
4 tilapia fillets
1 cup club crackers – crushed
14 tsp black pepper
1 beaten eggs
1 tbsp butter
1 jalapeno – finely diced
1 garlic clove – minced
1 1/2 tbsps flour
1 cup chicken broth
14 cup sour cream
8 slices italian bread
2 tbsps olive oil or butter
2 roma tomatoes thinly sliced
8 slices provolone cheese
Combine crushed crackers with pepper. Dip fish fillets into beaten egg, and then coat with cracker crumbs.
Fry in 350 degree oil until breading is golden and fish flakes easily.
To make the sauce – Melt butter on low heat. Add jalapeño and garlic. Sauté until jalapeño is softened, but be careful not to burn garlic.
Add flour and stir while heating about a minute. Add chicken broth and cook stirring until sauce thickens. Stir in sour cream.
Brush one side of each slice of bread with olive oil or spread with butter. Assemble sandwiches with oiled/buttered side of bread to the outside, layering provolone cheese, sliced tomatoes, tilapia fillet, cream sauce and final slice of bread.
Spray your panini press with cooking spray and heat to sizzling. Reduce heat to medium. Place sandwich on the press and press down lightly. (You want to smush the sandwich lightly, but not squash it completely.).
Cook until the sandwich is browned and grill marks are evident.