Buffalo Chicken Panini

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)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 36 Minutes

Nutritional Information

Amount per serving
  • Calories: 402
  • Fat: 16.2g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 3.5g
  • Protein: 32.4g
  • Carbohydrate: 29.1g
  • Fiber: 3g
  • Cholesterol: 75mg
  • Iron: 0.8mg
  • Sodium: 724mg
  • Calcium: 100mg

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. 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.
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