Congratulations to the winner, Redditor u/gr8mamuffins, for making the most palatable Peter Griffin Car Panini! And congratulations to the runners up: beatsme991, OhSnapVince, Lake Titus Productions, Michael Martin, IronheartTheRedeemed, and We Can't Cook.
- Pasilla dried chilis
- Guajillo dried chilis
- Ancho dried chilis
- 1 tsp whole cloves
- 1 tsp peppercorn
- 3 bay leaves, crumbled
- 1 cinnamon stick
- 1 corn tortilla
- 1 slice of white bread
- ⅓ cup peanuts
- ⅓ cup pumpkin seeds
- ⅓ cup almonds
- ⅓ cup raisins
- ¼ cup sesame seeds
- 1 large tomato, quartered
- 1 large onion
- 4 cloves of garlic
- ¼ tsp dried thyme
- ¼ tsp marjoram
- ¼ tsp aniseed
- 4 cups chicken stock, hot
- 4 ounces bittersweet chocolate, chopped
- Sugar (if necessary)
- Tomatillos (optional)
- Shredded mild cheddar cheese
Goat Cheese Cream
- 5 ounces goat cheese
- 1 Tbsp honey
- 2 Tbsp heavy cream
- 2 slices of white bread
- Start by stemming and seeding some dried pasilla, guajillo, and ancho chilis. Save a few tablespoons of the seeds.
- Heat a cast iron skillet to a medium heat and add chilis. Dry roast them for about 2 minutes. Place about 12 chilis into a blender and set aside. Remove any extra chilis from skillet.
- In the same skillet add 1 tsp whole cloves, 1 tsp peppercorns, 3 crumbled bay leaves, 1 cinnamon stick broken into a few pieces, and some of our reserved chili seeds. Dry roast for about 2 minutes or until the seeds darken. Remove from skillet and add to the blender.
- Add one corn tortilla that has been torn into smaller pieces to the skillet cook with a little bit of oil until they turn brown. Add them to the blender.
- Toast 1 piece of white bread and add that to the blender.
- Add some vegetable oil to the pan along with ⅓ cup each of peanuts, pumpkin seeds, almonds and raisins. Roast for about one minute before adding ¼ cup of sesame seeds. Let it go for one more minute before placing all of it into the blender.
- Add some oil to the skillet and turn to a medium high heat. Add 1 large quartered tomato, 1 large chopped onion, and 4 cloves of garlic (If you have tomatillos this is the time to add them). Let them sit undisturbed for about a minute, letting them get nice and brown. Add ¼ tsp each of dried thyme, marjoram, and aniseed. Cook for about a minute and then add to the blender.
- Heat up 4 cups of chicken stock and add that to the blender. Let everything sit in the blender for 10 minutes. Blend on medium for about 2 minutes or until smooth.
- Add blended sauce to a large saucepan and cook on medium-low heat for about an hour.
- Run the sauce through a mesh sieve until you have a thick paste in the sieve and a smooth puree below.
- Add the puree back to saucepan on a medium heat and add 4 ounces of chopped bittersweet chocolate. Taste and add sugar if necessary.
- Preheat oven to 425°F. Place a small handful of cheddar cheese in six piles on a cookie sheet lined with a silicon mat or parchment paper. Bake the cheese for about 10 minutes, checking constantly just until all cheese is melted and edges begin to brown. Remove from oven and let cool slightly. Transfer crisps to a wire rack to cool.
- In a blender combine 5 ounces of goat cheese with 1 Tbsp of honey and 2 Tbsp of heavy cream. Blend on high speed until you have a thick spreadable cream.
- In a skillet cook up one piece of chorizo until your preferred doneness. Cut into 4 pieces.
- Butter both slices of bread on the outside. On one piece of bread, slather some mole, top with cooked chorizo sausages, cheese crisps, and goat cheese cream. Top with other piece of bread. Place into your panini press/George Foreman grill. Serve and enjoy!