Buffalo Chicken Panini

Buffalo Chicken Panini Recipe
Photo: Randy Mayor; Styling: Cindy Barr
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.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Recipe Time

Total: 36 Minutes

Nutritional 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

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

Preparation

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.

Note:

Marge Perry,

October 2010
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