Ages ago, I found a recipe for Southwest Chicken Salad Panini. It sounded good, so I filed it away in my recipe box–which is actually a 12″x12″ crate with a bunch of binders and folders… there are so many recipes I want to try. Let’s not even mention my GoogleReader and Firefox bookmarks… Oh. My. Goodness. But what can I say? I learned from my mom! She has a ton of recipes too! 🙂 Anyway, I finally got around to making the sandwiches. It was super easy and made for a good, quick weeknight dinner, perfect for sitting around and watching TV. The panini had a ton of flavor, a little bit of spice, and was very filling. On the side, steamed green beans and rutabaga fries were great too… we just couldn’t get enough!
Southwest Chicken Panini
adapted from Kraft
- 4 slices whole wheat bread
- 2 slices cheese [I used havarti]
- 1 tablespoon mayo or Miracle Whip
- 1 tablespoon ranch dressing
- 1 teaspoon paprika
- 1 cup cooked chicken, cut into chunks
- black pepper
- cooking spray
Heat panini grill, George Foreman grill, or a medium sized skillet to medium heat. I used a panini grill, but any of the other options would probably work just as well. In a medium sized bowl, mix chicken, Miracle Whip, and ranch to combine. Then season with paprika and a dash of pepper. Spray one side of each piece of bread with cooking spray, then fill the bread with a slice of cheese and chicken salad. Place on grill/skillet when hot and cook until cheese has melted and bread is toasted. This should take anywhere from 4-8 minutes, depending on your grill/skillet.
Veggies–especially tomatoes–would be a great addition to this panini! I just didn’t have any when I made it. 😦 The original recipe did call for it though.