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1
Begin by heating up your skillet to a medium high heat.
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2
A cast iron skillet and cast iron panini press worked fantastically here.
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Also heat your panini press on a separate burner to around the same heat.
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4
Slice your fajita meat, across the grain, into thin slices.
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5
You want to be able to bite through these suckers whilst theyre in your sandwich.
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Also, cut the onion and peppers into thin slices.
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These should sautee nicely after the meat has finished cooking.
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Prepare 8 slices of bread putting butter on what would be the outside of your sandwhich like a grilled cheese.
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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.
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10
I used Lemonaise Chipotle Mayo in this mix, it is perticularly warm.
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Saute meat in skillet.
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Prepare slightly underdone, since the heat of the panini press will finish the cooking process, and you wouldnt want chewy meat.
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13
Add in fajita mix, combine thoroughly and set aside.
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When meat is set aside, dump the veggies into your skillet and saute them.
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It will be yummy when they incorporate the meat drippings.
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When they are almost done (slightly translucent), add meat back in and mix together well.
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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.
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Flip over extra slice of bread to complete sandwich (butter side out).
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Drop nicely into heated iron skillet and top with hot panini press.
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Heat through until bread is golden brown and cheese is melted.
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Slice and serve!
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22
!
