Paleo Honey Mustard Grilled Chicken Mini Paninis - Lunch Version

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a mixing bowl, combine almond flour, tapioca flour, baking powder, and sea salt #1.
2. Add in eggs, applesauce, coconut oil #1, rosemary, garlic and sage. Mix well to combine, but do not overmix.
3. Grease muffin tin with coconut oil #2. Fill muffin tins 1/3 of the way with batter.
4. Bake at 350 degrees for 15 minutes or until a toothpick comes out clean.
5. While sandwich rolls are baking, butterfly chicken. Pat dry with a paper towel.
6. Season with salt #2 and pepper #1.
7. Lay butterflied chicken out on grill. Cook until no longer pink, flipping once.
8. In a bowl, whisk together olive oil, mustard, vinegar, honey, sea salt #3, and black pepper #2.
9. Slice chicken into 1/2 inch slices, slicing against the grain for maximum tenderness.
10. Slice bread in half horizontally. Flip bread so the insides are now facing down onto cutting board. (The outer crust should now be on the inside of the sandwich. This makes for better panini grilling results.)
11. Spread each slice of bread with generous amount of dressing.
12. Layer sliced chicken on bread and top with other half of bun.
13. Grill on panini press or indoor contact grill.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a mixing bowl, combine almond flour, tapioca flour, baking powder, and sea salt #1.
2. Add in eggs, applesauce, coconut oil #1, rosemary, garlic and sage. Mix well to combine, but do not overmix.
3. Grease muffin tin with coconut oil #2. Fill muffin tins 1/3 of the way with batter.
4. Bake at 350 degrees for 15 minutes or until a toothpick comes out clean.
5. While sandwich rolls are baking, butterfly chicken. Pat dry with a paper towel.
6. Season with salt #2 and pepper #1.
7. Lay butterflied chicken out on grill. Cook until no longer pink, flipping once.
8. In a bowl, whisk together olive oil, mustard, vinegar, honey, sea salt #3, and black pepper #2.
9. Slice chicken into 1/2 inch slices, slicing against the grain for maximum tenderness.
10. Slice bread in half horizontally. Flip bread so the insides are now facing down onto cutting board. (The outer crust should now be on the inside of the sandwich. This makes for better panini grilling results.)
11. Spread each slice of bread with generous amount of dressing.
12. Layer sliced chicken on bread and top with other half of bun.
13. Grill on panini press or indoor contact grill.
14. Allow paninis to cool.
15. Wrap each panini in plastic wrap and divide among indicated number of gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Reheat in microwave until warm, about 1 minute.