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Buffalo Chicken Panini

Photo: Randy Mayor; Styling: Cindy Barr
Total time 36 mins
Yield 4 servings (serving size: 1 sandwich)
You don’t need a panini maker for this easy, 5-ingredient hot chicken sandwich. This Buffalo Chicken toasted sandwich delivers classic bar-food taste in a healthier package.

Ingredients

  • 1/4 cup hot pepper sauce, divided
  • 1 pound chicken breast tenders
  • 1/2 cup (2 ounces) crumbled blue cheese
  • 6 tablespoons canola mayonnaise
  • 8 (1-ounce) slices white or sourdough bread

Nutrition Information

  • calories 402
  • fat 16.2 g
  • satfat 4.9 g
  • monofat 6 g
  • polyfat 3.5 g
  • protein 32.4 g
  • carbohydrate 29.1 g
  • fiber 3 g
  • cholesterol 75 mg
  • iron 0.8 mg
  • sodium 724 mg
  • calcium 100 mg

How to Make It

  1. Preheat broiler; coat broiler pan with cooking spray. Combine 2 tablespoons sauce and chicken in a medium bowl, tossing to coat. Arrange chicken in a single layer on broiler pan; broil 4 minutes on each side or until done. Place chicken in a bowl; toss with remaining 2 tablespoons sauce. Combine cheese and mayonnaise. Spread 3 tablespoons cheese mixture on each of 4 bread slices; top each with one-fourth of cooked chicken and 1 bread slice. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange 2 sandwiches in pan. Place a cast-iron or heavy skillet on top of sandwiches; press gently. Cook for 3 minutes on each side or until bread is toasted (leave skillet on sandwiches while they cook). Repeat procedure with remaining 2 sandwiches.