Jalapeño Garlic Tilapia Panini - cooking recipe

Ingredients

4 tilapia fillets
1 cup Club crackers, finely crushed
1/4 teaspoon fresh ground black pepper
1 egg, beaten
1 tablespoon butter
1 small jalapeno, finely diced
1 garlic clove, minced
1 1/2 tablespoons flour
1 cup chicken broth
1/4 cup sour cream
8 slices hearty country Italian bread
2 tablespoons olive oil or 2 tablespoons butter
2 roma tomatoes, sliced thinly
8 slices provolone cheese

Preparation

Fish:
Crush crackers and combine with pepper.
Dip fish fillets into beaten egg, and then coat with cracker crumbs.
Fry in 350 degree oil until breading is golden and fish flakes easily.
Remove to an oven-proof plate in a warm oven.
Sauce:
Melt butter on low heat. Add jalapeno and garlic. Saute until jalapeno is softened, but be careful not to burn garlic.
Add flour and stir while heating about a minute.
Add chicken broth and cook stirring until sauce thickens. Stir in sour cream.
Set aside until ready to assemble the panini's.
Panini:
Brush one side of each slice of bread with olive oil or spread with butter.
Assemble sandwiches with oiled/buttered side of bread to the outside, layering provolone cheese, sliced tomatoes, tilapia fillet, cream sauce and final slice of bread.
Spray a cast iron grill pan with cooking spray and heat to sizzling. Reduce heat to medium.
Place sandwich in grill pan and top with second cast iron skillet. Press down lightly. (You want to smush the sandwich lightly, but not squash it completely.).
Cook for 1-2 minutes, depending on the heat of your pan, until the sandwich is browned and grill marks are evident.
Flip sandwich and again top with second cast iron skillet. Cook for another minute or so, until fully browned.
Serve warm with fresh salad or crunchy kettle-cooked chips.