- Defrost the panini at room temperature for 30 mins.
- Chop the chicken into cube size chunks.
- Marinate the chicken in jerk sauce overnight if possible however a couple of hours will do the job. Cook thoroughly and brush with additional jerk chicken sauce.
- Roughly chop the coriander.
- Slice the panini length-ways leaving the product with a hinge. Bar mark if required.
- Fill the panini with approximately 25g of chicken, 10g charred corn, 5g coriander.