Rustic Wild Yeast Paninis

When we got married we invested in a panini maker. It was a wise investment because it has yielded many delicious dinners! The menu for our date night last week were these rustic wild yeast paninis with herb and parmesan fries. It did not disappoint!

Rustic Chicken Whole Wheat Panini

Here’s what you need for them:

  1. 4 slices of wild yeast loaf
  2. 6 grilled chicken breast tenderloins
  3. organic spinach & lettuce
  4. caramelized onion
  5. organic swiss cheese
  6. organic mayonnaise and a little olive oil
  7. dijon mustard
  8. basil, parsley and oregano
  9. large russet potato (2 per person)
  10. coconut oil
  11. Himalayan pink salt
  12. freshly grated parmesan
  13. fresh organic basil

Heres what you do:

Assemble panini starting with bread (obviously). Spread mayonnaise on the outside of each slice and dijon mustard on the inside. Slice at an angle and add chicken, spinach, onion and top with cheese then lettuce. Press slices together and grill in the panini press 5-7 minutes or until the cheese is melted and you have nice grill marks on the bread (the time will vary depending on the panini maker. We use a Hamilton Beach). The mayo helps prevent the bread from burning and causes and nice crispy sear to form.

Julienne the potato into french fry shape pieces. On medium-high heat coconut oil and fry potatoes until golden brown. Whilst still hot, sprinkle with salt, parmesan and chopped basil, oregano and parsley.

Seriously, it’s that easy.

On my bread making journey I am still learning about the intricate process and biochemistry of leavening. While reading Exodus last night, we came to this verse about the passover:

“Seven days shall there be no leaven found in your houses: for whosoever eateth that which is leavened, even that soul shall be cut off from the congregation of Israel, whether he be a stranger, or born in the land. Ye shall eat nothing leavened; in all your habitations shall ye eat unleavened bread.” (Exodus 12:19-20). 

I wondered why leaven was so offensive and forbidden to the Israelites during this time. Leaven is the yeast and other microorganisms needed to make dough rise and it’s found naturally in the air. The Passover was a special time in Israelite history. It was the final plague brought upon Egypt for keeping God’s people in bondage. The Lord literally passed over the land and the angel of death took the lives of the firstborn children whose houses did not have lamb’s blood on the door posts. This is well known, we can read it for ourselves.

But what does leavened bread have anything to do with it? The blood commanded to be put on the door is a picture of Christ’s blood because God’s wrath was about to come into the world. As He visited the city He looked upon the blood smeared doors and passed over them. So it is when God looks upon His people now, He sees the blood of Christ on those whom believe in Him and His wrath has passed over them. Since the Passover is a picture of Christ, leavened bread was forbidden because leaven is a picture of sin:

“Then Jesus said unto them, Take heed and beware of the leaven of the Pharisees and of the Sadducees.” (Matthew 16:6)

“A little leaven leaveneth the whole lump.” (Galatians 5:9)

Unleavened bread was a picture of Christ who gave His body which was sinless to redeem those He came to die for. Unleavened bread is only used during The Passover and The Lord’s Supper. Other times leavened bread is acceptable and even encouraged as an offering to God:

“Besides the cakes, he shall offer for his offering leavened bread with the sacrifice of thanksgiving of his peace offerings.” (Leviticus 7:13)

So make yourself a warm and satisfying panini tonight. If you are on a bread making journey like me you will appreciate it a little more because leavening bread the natural way is a challenge that yields great reward.

Selah, my friends.

7 Comments Add yours

  1. kalpanasheth says:

    Both look delicious. Will try it without the chicken (me being vegetarian). The potatoes sound delicious too!

    Liked by 1 person

    1. Vegetarian option does sound good… I like avocado so maybe substitute avocado slices for chicken breasts…but please post pictures and let me know how they turn out! 🙂


  2. Sheryl says:

    mmm. . . this looks yummy. I’m intrigued by how bread can be made with wild yeast. I went back and read several of your previous posts on wild yeast.

    Liked by 1 person

    1. It is a complicated process…and I am still trying to figure it out after a month! There is a lot of literature on the subject..I am at the point now where I am trying to get a fluffy bread..not so dense. But these homemade breads that don’t use commercial yeast tend to be dense and crusty. Start experimenting and let’s share the findings! I’d love to hear someone else’s experience with it 🙂


      1. Sheryl says:

        I think that I’ve seen recipes for making yeast in old cookbooks. I’ll have to pay attention to them the next time I’m browsing through the cookbooks.

        Liked by 1 person

      2. create a bread batter and capture the wild yeast in the air, then set in a warm dark place and it will start to ferment on its own! once fermented you add more flour and turn it into characteristic bread dough. It’ll be interesting to see the methods in the old timey cookbooks.

        Liked by 1 person

  3. Kiki says:

    This looks absolutely delicious! Beautiful pic too – want-to-grab-off-the-screen-like 🙂

    Liked by 1 person

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