Buffalo Chicken Panini
Buffalo Chicken Panini
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1412
- Total Fat
- 64
- Saturated Fat
- 20
- Carbohydrates
- 122
- Dietary Fiber
- 7
- Sugar
- 3
- Protein
- 81
- Cholesterol
- 203
- Sodium
- 2553
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1412
- Total Fat
- 64
- Saturated Fat
- 20
- Carbohydrates
- 122
- Dietary Fiber
- 7
- Sugar
- 3
- Protein
- 81
- Cholesterol
- 203
- Sodium
- 2553
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
Buffalo Mayo and Chicken:
1/2 cup mayonnaise
1/4 cup Buffalo-style wings sauce
1 tablespoon lemon juice
3 cooked chicken breasts, boneless and skinless, shredded
Panini:
8 slices smoked Gouda cheese
4 small ciabatta loaves, sliced in half, or 8 slices ciabatta bread
8 cooked bacon slices
Thinly sliced red onion rings, as needed
Olive oil, for brushing
Directions
- For the buffalo mayo and chicken: Mix together the mayonnaise, wings sauce and lemon juice in a bowl. Mix in the shredded chicken.
- For the panini: Preheat a panini press or griddle.
- Place a piece of cheese on each slice of bread. Place some of the shredded chicken, bacon and red onion rings on half of the slices. Cover with a top piece of bread. Brush oil on both sides of each sandwich. Cook the sandwiches in a panini press (or on a griddle with a foiled brick for pressing) until toasted on both sides.
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