Southwestern Panini Recipes

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SOUTHWEST CHICKEN SALAD PANINI



Southwest Chicken Salad Panini image

This cheesy chicken salad panini with a Southwestern kick will make you walk away from plain, boring sandwiches forever.

Provided by My Food and Family

Categories     Hot Sandwiches

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 cups finely chopped cooked chicken breasts
2 Tbsp. MIRACLE WHIP Light Dressing
2 Tbsp. KRAFT Lite Ranch Dressing
1-1/2 tsp. chili powder
8 slices Italian bread
1 large tomato, cut into 8 thin slices
4 KRAFT 2% Milk Singles

Steps:

  • Heat panini grill.
  • Combine first 4 ingredients.
  • Fill bread slices with chicken mixture, tomatoes and 2% Milk Singles to make 4 sandwiches.
  • Grill 3 to 5 min. or until Singles are melted and sandwiches are golden brown.

Nutrition Facts : Calories 360, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g

SOUTHWESTERN PANINI



Southwestern Panini image

"I'm a busy wife, mother, grandmother and great-grandmother who loves to cook," writes Janet Miller from her home in Midland, Texas. "This warm hearty sandwich is a convenient way for me to serve a complete meal that tastes great."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 medium ripe avocado, peeled
1/2 teaspoon sugar
1/2 teaspoon garlic salt
1/2 teaspoon lemon juice
8 slices oat bread
1/2 pound thinly sliced deli ham
4 slices Swiss cheese
2 tablespoons butter

Steps:

  • In a small bowl, mash the avocado with sugar, garlic salt and lemon juice. Spread over four slices of bread; layer with ham and cheese. Top with remaining bread., Spread butter over both sides of sandwiches. Cook on an indoor grill for 2-3 minutes or until bread is browned and cheese is melted.

Nutrition Facts : Calories 427 calories, Fat 27g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 1413mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 5g fiber), Protein 21g protein.

SOUTHWESTERN CHICKEN PANINI



Southwestern Chicken Panini image

The cilantro pesto really makes this sandwich different. This is from Cuisine at Home magazine, and it was a huge hit at our house. Luckily, this made enough of the pesto to make the sandwiches twice!

Provided by JeriBinNC

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

2 cups fresh cilantro, leaves and stems, packed
4 garlic cloves
1 jalapeno, seeded and chopped
1/2 lime, juice of
2 tablespoons olive oil
1 pinch salt
1/4 cup mayonnaise
1 tablespoon canned chipotle chile puree (*)
1/2 teaspoon sugar
butter, softened
4 slices bread, 1/2 inch thick
2 ounces monterey jack pepper cheese, thinly sliced
3 ounces rotisserie cooked chicken, torn into pieces

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.).

Nutrition Facts : Calories 565.3, Fat 36.5, SaturatedFat 9.9, Cholesterol 64.8, Sodium 735.1, Carbohydrate 37.5, Fiber 2, Sugar 5.9, Protein 22.5

SOUTHWESTERN BEEF PANINI



Southwestern Beef Panini image

This fast favorite will hit the spot, particularly when you're short on time. Shredded beef, spicy Jack cheese and sauteed onion and green pepper are sandwiched between slices of hearty bread, then lightly grilled in a panini pan. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 sandwiches.

Number Of Ingredients 15

1 package (17 ounces) refrigerated fully cooked beef roast au jus
SAUCE:
1 medium onion, finely chopped
1 medium tomato, finely chopped
1 tablespoon minced jalapeno pepper
1 tablespoon minced cilantro
1 cup sour cream
SANDWICHES:
1 medium green pepper, cut into strips
1 onion, cut into thin wedges
1 tablespoon canola oil
3 tablespoons butter, softened
8 slices firm Italian or sourdough bread (1/2 inch thick)
1 medium ripe avocado, peeled and thinly sliced
8 to 12 slices deli-style pepper Jack cheese

Steps:

  • Prepare roast beef according to package directions; drain. Shred beef using 2 forks; set aside. Meanwhile, in a small bowl, combine sauce ingredients; set aside. , In a panini grill with lid, cook pepper and onion in oil until tender. Remove from pan and set aside. , Butter one side of each slice of bread. Place four slices, buttered side down, on work surface. Top each slice with 1-2 slices of cheese, one-quarter of each shredded beef, pepper and onions, avocado and about 2 tablespoons sauce. , Top with remaining bread, butter side up. Cover and cook over medium heat about 4 minutes or until golden brown, turning once. Serve warm. ,

Nutrition Facts : Calories 854 calories, Fat 55g fat (26g saturated fat), Cholesterol 168mg cholesterol, Sodium 1482mg sodium, Carbohydrate 50g carbohydrate (13g sugars, Fiber 7g fiber), Protein 41g protein.

SOUTHWEST CHICKEN PANINI



Southwest Chicken Panini image

Like Lean Cuisine's® panini sandwich, but don't like the price? Here's our homemade version.

Provided by MARIGOLD82

Categories     Main Dish Recipes     Sandwich Recipes     Panini Recipes

Time 40m

Yield 2

Number Of Ingredients 11

¼ cup water
¼ cup vegetable oil
1 (1.06 ounce) package mesquite marinade
2 (4 ounce) skinless, boneless chicken breast halves
1 teaspoon olive oil
½ medium red bell pepper, sliced
½ medium green bell pepper, sliced
½ medium onion, sliced
2 teaspoons salted butter, softened
4 slices sourdough bread
¾ cup shredded Monterey Jack cheese

Steps:

  • Whisk water, vegetable oil, and marinade mix together in a glass or ceramic bowl. Add chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 15 to 30 minutes, or overnight.
  • Preheat an electric grill (such as George Foreman®) for medium heat and lightly oil the grate.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Place chicken on the preheated grill, close the lid, and cook until no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • While chicken is cooking, heat olive oil in a skillet over medium heat. Add bell peppers and onion and saute until tender, 5 to 7 minutes.
  • Butter one side of each slice of bread. Assemble 2 sandwiches by layering Monterey Jack cheese, vegetables, and chicken between the unbuttered sides of the bread.
  • Place sandwiches on the grill, close the lid, and cook until bread is golden brown and cheese is melted, about 3 minutes.

Nutrition Facts : Calories 807.6 calories, Carbohydrate 49.1 g, Cholesterol 113.1 mg, Fat 50.3 g, Fiber 2.8 g, Protein 44.4 g, SaturatedFat 16.3 g, Sodium 3015.7 mg, Sugar 8.3 g

SOUTHWESTERN CHICKEN PANINI



SOUTHWESTERN CHICKEN PANINI image

Categories     Sandwich     Chicken

Yield 2 servings

Number Of Ingredients 18

Pulse in a Food Processor Until Minced:
2 cups cilantro, leaves and stems, packed
4 cloves garlic
1 jalapeño, seeded, chopped
Juice of 1/2 a lime
Pinch of salt
Drizzle:
2 T. olive oil
Combine:
1/4 cup mayonnaise
1 T. canned chipotle chile in adobo, minced
1/2 t. sugar
Spread:
4 slices white or wheat sourdough bread, 1/2
Softened butter
Top Pesto with:
2 oz. pepper Jack or Havarti cheese, thinly sliced
3 oz. rotisserie chicken, torn in large pieces

Steps:

  • Pulse cilantro, garlic, jalapeño, lime juice, and salt for the pesto in a food processor until minced; scrape down sides of bowl. Drizzle, with machine running, in oil until paste forms. Combine mayonnaise, chipotle, and sugar in a small bowl. Spread butter on one side of each slice of bread; spread mayonnaise on the other side of two slices and 1 T. pesto on the other two slices. Top pesto with cheese, then chicken; place the other two slices of bread on top, buttered side up. Toast sandwiches on both sides.

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