Defrost the panini at room temperature for 30 mins.
2
Step 2
Chop the chicken into cube size chunks.
3
Step 3
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.
4
Step 4
Roughly chop the coriander.
5
Step 5
Slice the panini length-ways leaving the product with a hinge. Bar mark if required.
6
Step 6
Fill the panini with approximately 25g of chicken, 10g charred corn, 5g coriander.