Rating: 4.5 stars
18 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 1
  • 5 star values: 14

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.

Marge Perry
Recipe by Cooking Light October 2010

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

total:
36 mins
Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

402 calories; fat 16.2g; saturated fat 4.9g; mono fat 6g; poly fat 3.5g; protein 32.4g; carbohydrates 29.1g; fiber 3g; cholesterol 75mg; iron 0.8mg; sodium 724mg; calcium 100mg.
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