Fajita Panini

Begin by heating up your skillet to a medium high heat. A cast iron skillet and cast iron panini press worked fantastically here. Also heat your panini press on a separate burner to around the same heat.

Slice your fajita meat, across the grain, into thin slices. You want to be able to bite through these suckers whilst they’re in your sandwich.

Also, cut the onion and peppers into thin slices. These should sautee nicely after the meat has finished cooking.

Prepare 8 slices of bread putting butter on what would be the outside of your sandwhich – like a grilled cheese.

On opposite side of each slice of bread, apply a mix of equal parts of ranch dressing and chipotle mayo (use as much as you want), adding in some finely chopped cilantro. I used Lemonaise Chipotle “Mayo” in this mix, it is perticularly warm.

Saute meat in skillet. Prepare slightly underdone, since the heat of the panini press will finish the cooking process, and you wouldn’t want chewy meat. Add in fajita mix, combine thoroughly and set aside.

When meat is set aside, dump the veggies into your skillet and saute them. It will be yummy when they incorporate the meat drippings. When they are almost done (slightly translucent), add meat back in and mix together well.

Settle a nice bed of meat and veggies on top of the bread spread with the ranch chipotle sauce, add a slice or two of pepper jack cheese. Flip over extra slice of bread to complete sandwich (butter side out).

Drop nicely into heated iron skillet and top with hot panini press. Heat through until bread is golden brown and cheese is melted. Slice and serve!!