Southwestern Chicken Panini Recipes

SOUTHWESTERN CHICKEN PANINI

Steps:

• * Puree a can of chipotles in adobo and keep in a jar in the refrigerator.
• Process cilantro, garlic, jalapeno, lime juice and salt in food processor till minced. Slowly drizzle in oil while machine is running, forming a paste.
• Mix mayonnaise, chipotle puree, and sugar in a small bowl.
• Spread each slice of bread with butter on one side. Spread cilantro pesto on the other side of two slices and top with cheese and chicken. Spread the other two slices with the mayo mixture and place on top of the chicken, butter side up. Toast in Foreman grill or in a skillet with a weight on top. (Cook over medium heat. When first side is browned, flip over and cook the other side, weighting again.).

BEST CHICKEN PANINI

Steps:

• Heat a panini grill on the highest setting. Brush 2 pieces of bread with butter. Assemble panini with chicken, bacon, and mozzarella. Lower panini press. Cook until bread is golden and cheese is melted, about 5 minutes.
• Carefully separate bread and add in some sliced avocado, tomato, and pesto. Repeat above steps for additional panini sandwiches.
• Reassemble sandwiches and cut in half. Serve immediately.

SOUTHWESTERN CHICKEN PANINI WITH LIME CHIPOTLE MAYONNAISE

Steps:

• In a small bowl, combine curd, mayonnaise and chipotle chilies.
• Spread mayonnaise mixture on one side of each bread slice.
• Arrange chicken, red pepper, and cheese on six slices of bread. Top with remaining bread slices. Brush sandwiches lightly with oil.
• Grill until bread is golden brown and the cheese is melted.
• Serve immediately.