Let me tell you about last weekend. And maybe the chicken feta paninis. You know, if we have time.
So last weekend was the Gazelle Girl Half Marathon. It’s a women-only race in Grand Rapids and my friend had decided earlier in the year that she wanted the Gazelle Girl to be her first half marathon. I’m that annoying runner in your life that will 1) convince you to sign up for anything running related and 2) make sure you see it through. Some call it irritating and “too much pressure” (thanks, mom), but I prefer to think of it as motivating. Running your first long distance race is a rightfully terrifying experience, especially to a new runner. But embracing that fear and doing it anyway tends to have some incredible, possible life-changing results. It’s my personal mission to get any willing or semi-willing participants to that point.
This whole arrangement worked out really well for me because running a half marathon together meant running long training runs together. That meant on most Saturdays I got to spend a few hours with this girl, which never failed to be the highlight of my week. A quick note to any of you out there thinking of helping someone train for a race – make sure you like the person. It makes the whole process a whole heck of a lot more enjoyable.
We had the crappiest weather to train in. Honestly, every Saturday it was either a snowstorm or a Michigan hurricane. But my friend never complained and always showed up. She’s a natural at this whole running thing, which made my job ridiculously easy. It was so exciting to see her run a little further than she had ever run before each weekend, that wonderful, reoccurring realization that we are capable of incredible things.
We were rewarded for dealing with months of terrible training weather with the most perfect racing conditions imaginable. The air was cool, but nowhere near frostbite levels. The sky was clear, and there wasn’t more than a slight breeze. We had to start WAY in the back, which resulted in us sprinting out in front of the 12-minute pace group and owning the course like a couple of knuckleheads for a good half mile. It was an awesome start, and the rest of the race followed suit.
We finished the race below her goal pace, looking and feeling strong. My friend deserved a victory like that more than anyone I know and I am so happy I was able to be there to witness it. One of the first things she said after finishing, “I guess I need to run a marathon now!” She’s been converted. There’s no going back.
Anyway, later that night my brother came for dinner and requested these chicken feta paninis. They’ve been his favorites ever since I started making them way back in high school. Shredded chicken, feta spread, fresh mozzarella, caramelized onions, and mushrooms. It doesn’t get much better than that. And I happily obliged his request. After all, there was so much to celebrate.
Chicken feta paninis
Ingredients
- 4 ciabatta sandwich rolls
- 4 tbsp olive oil, plus more for brushing
- 2 small yellow onions, thinly sliced
- 1 tbsp honey
- 10 oz baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 3/4 cup crumbled feta cheese
- juice from 1/2 lemon
- 2 chicken breasts, cooked and shredded
- 6 oz fresh mozzarella cheese, sliced
- salt and pepper, to taste
Instructions
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Heat 1 tbsp oil in a large pan over medium heat. Add onion slices and cook until slightly transparent. Add honey and a sprinkle of salt and cook until a dark caramel color, stirring often.
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Remove onions from pan and heat another 1 tbsp of oil. Add mushrooms and garlic and cook until mushrooms have a golden sear.
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In a food processor, combine feta, 2 tbsp olive oil, lemon juice, and salt and pepper. Pulse until smooth.
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Slice ciabatta rolls lengthwise and brush the outside of each side with oil. Spread the feta spread on one slice of each roll then top with 1/4 of the chicken, onions, mushrooms, and mozzarella. Repeat with remaining three sandwiches.
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Cook sandwiches on panini press on in a skillet until cheese is melted. Cut each sandwich in half and serve warm.
