Recipe

Panini di Sant'Antonio with a Caribbean Twist

Caribbean-Inspired Panini di Sant'Antonio: A Fusion of Italian and Dominica Flavors

4.6 out of 5

Indulge in the vibrant flavors of Dominica with this unique twist on the classic Italian Panini di Sant'Antonio. This recipe combines the traditional elements of the Italian dish with the bold and tropical ingredients of Dominica cuisine, resulting in a mouthwatering fusion that will transport your taste buds to the Caribbean.

Sweet Bread› Panini di Sant'Antonio

European cuisine› Mediterranean cuisine› Italian cuisine

Cuisine of the Americas› Caribbean cuisine› Dominica cuisine

Preparation time

15 minutes

Cooking time

4 minutes

Total time

19 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Pescatarian, Gluten-free (if using gluten-free bread), Dairy-free (if omitting cheese), Nut-free, Low-carb (if using lettuce wraps instead of bread)

Allergens

Dairy (if using cheese), Gluten (if using regular bread)

Not suitable for

Vegan, Vegetarian (due to the use of jerk chicken)

Ingredients

In this Caribbean adaptation, we replace the traditional cured meats with jerk chicken, a staple in Dominica cuisine. The addition of mango chutney and avocado adds a tropical twist to the panini, enhancing the flavors and giving it a unique Caribbean flair. We alse have the original recipe for Panini di Sant'Antonio, so you can check it out.

4 panini bread rolls 4 panini bread rolls
2 cups (300g) jerk chicken, shredded 2 cups (300g) jerk chicken, shredded
1 cup (240ml) mango chutney 1 cup (240ml) mango chutney
2 avocados, sliced 2 avocados, sliced
4 slices of cheese (cheddar or provolone) 4 slices of cheese (cheddar or provolone)
2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil

Nutrition

Calories: 450 kcal / 1880 KJ
Fat: 18g (Saturated Fat: 5g)
Carbohydrates: 55g (Sugars: 25g)
Protein: 20g
Fiber: 8g
Salt: 1.5g

Preparation

1.
Preheat a panini press or grill pan.
2.
Slice the panini bread rolls in half horizontally.
3.
Spread a generous amount of mango chutney on the bottom half of each roll.
4.
Layer the shredded jerk chicken on top of the chutney.
5.
Place the avocado slices on top of the chicken.
6.
Add a slice of cheese on top of the avocado.
7.
Place the top half of the roll on the cheese.
8.
Brush the outer sides of the panini with olive oil.
9.
Place the panini in the preheated panini press or grill pan and cook until the bread is toasted and the cheese is melted, about 3-4 minutes.
10.
Remove the panini from the press or pan, slice in half, and serve hot.

Treat your ingredients with care...

Avocado — Choose ripe avocados that are slightly soft to the touch. To prevent browning, drizzle the avocado slices with lemon or lime juice before assembling the panini.

Tips & Tricks

If you prefer a spicier panini, add a few slices of fresh chili pepper to the jerk chicken.
For a vegetarian version, substitute the jerk chicken with grilled plantains or roasted vegetables.
Experiment with different types of bread, such as ciabatta or focaccia, to add variety to your panini.
If you don't have a panini press, you can use a regular skillet and press the sandwich down with a spatula while cooking.
Serve the panini with a side of tropical coleslaw for a complete Caribbean meal.

Serving advice

Serve the Panini di Sant'Antonio with a side of plantain chips or sweet potato fries for a delicious and satisfying meal.

Presentation advice

To enhance the presentation, cut the panini diagonally and serve on a wooden cutting board or a colorful plate. Garnish with fresh cilantro or parsley for an added touch of freshness.