Buffalo Chicken Panini

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Buffalo Chicken Panini Recipe

Photo: Justin Walker; Styling: Carla Gonzalez-Hart

Serves 4 (serving size: 2 sandwich halves)


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1/4 cup fat-free sour cream
2 ounces crumbled blue cheese (about 1/2 cup)
2 tablespoons hot sauce
1 tablespoon butter, melted
1 teaspoon red wine vinegar
Cooking spray
1 pound skinless, boneless chicken breast halves, pounded to 1/2-inch thickness
1/3 cup thinly sliced celery
8 (1-ounce) whole-wheat sourdough bread slices


Hands-on: 23 Minutes
Total: 29 Minutes

Combine sour cream and blue cheese in a small bowl, mashing with a fork until smooth. Combine hot sauce, melted butter, and vinegar in a large bowl. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until done. Add chicken to hot sauce mixture; toss to coat. Stir in celery. Spread 1 side of each of bread slice with blue cheese mixture. Place 1 chicken breast half on each of 4 bread slices; spoon remaining hot sauce mixture evenly over chicken. Top chicken with remaining bread slices. Heat grill pan over medium heat. Coat with cooking spray. Arrange sandwiches in pan; top with a heavy skillet, pressing down slightly. Grill sandwiches 3 minutes on each side or until toasted. Cut sandwiches in half crosswise.

Created date

December 2014

Nutritional Information

Calories 387
Fat 11.3 g
Satfat 5.5 g
Sodium 684 mg