CHIPOTLE, CHICKEN & BACON PANINI
Panini for one? Don't mind if you do! How about one filled with chipotle-seasoned chicken breast, smoky bacon and sweet-and-spicy BBQ sauce?
Provided by My Food and Family
Categories Home
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Heat panini grill.
- Spread bread slices with barbecue sauce; fill with remaining ingredients.
- Grill 4 to 5 min. or until cheese is melted and sandwich is golden brown.
Nutrition Facts : Calories 380, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1110 mg, Carbohydrate 46 g, Fiber 2 g, Sugar 8 g, Protein 24 g
CHICKEN BACON RANCH PANINI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 8
Steps:
- Fry the chicken breasts in 1 tablespoon butter and the canola oil in a skillet over medium-high heat until done in the middle, about 8 minutes. Set aside.
- To assemble the sandwiches, spread a generous amount of mustard on half of the bread slices. Spread a generous amount of ranch dressing on the other half. (Definitely be generous; when the sandwiches cook, these will turn into more of a "sauce.")
- On the ranch-covered slices of bread, place a slice of cheese, a piece of chicken, 2 slices of bacon and a second slice of cheese. Top each with the mustard-covered slice of bread. Butter the outsides of the bread generously with the remaining 4 tablespoons butter, then grill in a panini maker. (If you do not have a panini maker, you can grill the sandwiches in a skillet, laying a heavy skillet on top of the sandwiches to press them together. Turn to grill the other side in the same way.)
- Slice the sandwiches in half and gobble them down immediately.
GRILLED CHICKEN WRAP WITH CHIPOTLE MAYO
Provided by Robert Irvine : Food Network
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- For the chicken: Heat a seasoned grill or nonstick pan until warmed and add some oil if using. Sprinkle the chicken breasts with the salt and pepper. Cook the breasts for 2 minutes on the first side, and then flip and cook for 2 minutes more. Flip again to the first side and cook 2 minutes. Flip one last time and cook for 2 minutes more (the total cooking time will be 8 minutes). Allow the chicken to rest and cool before slicing on the bias, cutting four to five slices from each breast.
- For the mayo: Whisk together the mayonnaise, lemon juice, chipotle puree and salt in a medium bowl, mixing well.
- For the wraps: Apply about 1 tablespoon of the mayo to the center of each tortilla. Next, add some lettuce, sliced chicken, tomato and avocado, and then fold the ends in to the center to seal. Finally, bring the flap side of each tortilla over and roll to create sealed sandwich wraps. Slice on the bias and serve.
CHICKEN AND BACON PANINI WITH SPICY CHIPOTLE MAYO
Eat Drink Love's inspiration on Brio Tuscan Grill's panini. The tomatoes can be substituted with avocado slices.
Provided by gailanng
Categories Lunch/Snacks
Time 26m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- For the Spicy Chipotle Mayo: Add all ingredients into a food processor and puree until smooth. Add salt and pepper to taste, if needed.
- For the Panini: Turn the oven to broil. Place the tomato slices on a lined baking sheet. Drizzle with a little olive oil and sprinkle with salt. Place into the oven and roast the tomatoes until the top is slightly charred. Remove from the oven and set aside. (Note: This step may be skipped and replaced with slices of avocado.).
- Heat a panini grill or grill pan on medium heat. Spread a little bit of butter on one side of each piece of the bread.
- Evenly distribute the chicken, cheese, bacon and tomatoes (or avocado slices) on top of two slices, butter side down.
- On the other pieces of bread, spread some of the chipotle mayonnaise on the side that is not buttered. Place on top of the sandwich. Place the sandwiches on the grill. If you are using a grill pan, place a heavy pan on top of each sandwich.
- Cook for about 2-3 minutes until the bread is golden brown. Gently flip the sandwich over and cook for another 2-3 minutes until the other side is golden brown.
Nutrition Facts : Calories 820.2, Fat 50.1, SaturatedFat 14.3, Cholesterol 150.7, Sodium 1294.9, Carbohydrate 43, Fiber 1.7, Sugar 7.2, Protein 49
CHIPOTLE CHICKEN SANDWICH WITH BACON AND AVOCADO
This simple sandwich packs a ton of flavor without taking a lot of effort. The spicy chipotle mayonnaise adds a soft smoky heat to the chicken, and helps the buns get a deep crispness while they toast.
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together the shredded chicken, Best Foods® Organic Spicy Chipotle Mayonnaise and kosher salt. Set aside.
- Preheat a large skillet over high heat. Spread potato rolls with ½ tablespoon Best Foods® Organic Spicy Chipotle Mayonnaise on each side. Griddle till deeply golden brown and toasted.
- To assemble sandwiches, divide chicken mixture between the buns and then top with avocado, onion, peppers, bacon, and spring greens. Replace the top bun on each sandwich and serve.
TURKEY AND BACON PANINI WITH CHIPOTLE MAYONNAISE
This is one of my favorite sandwiches to make, I whipped it up one day when I was trying to use up leftover ingredients. My family raved! It's also excellent as a vegetarian sandwich if you leave out the turkey and bacon.
Provided by chefmommy
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat a panini press according to manufacturer's instructions.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Meanwhile, melt the butter in a large skillet over medium heat. Cook and stir the garlic and onion until the onion has softened and turned translucent, about 10 minutes. Stir in the spinach and cook until wilted, about 3 minutes more.
- While the onions and spinach are cooking, stir together the mayonnaise, minced chipotle peppers, and adobo sauce in a small bowl. Spread the mayonnaise over 4 slices of focaccia bread. Place a slice of cheese onto the 4 slices, then divide the turkey among the sandwiches. Place 2 strips of bacon onto each sandwich and top with the spinach mixture. Place the remaining slices of bread onto the sandwiches.
- Cook the sandwiches in the preheated panini grill according to manufacturer's directions until crispy and golden brown, about 5 minutes.
Nutrition Facts : Calories 698.6 calories, Carbohydrate 65.1 g, Cholesterol 80.7 mg, Fat 33.2 g, Fiber 4.1 g, Protein 34.5 g, SaturatedFat 12.2 g, Sodium 2276.3 mg, Sugar 3.2 g
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- Add all ingredients into a food processor and puree until smooth. Add salt and pepper to taste, if needed.
- Turn the oven to broil. Place the tomato slices on a lined baking sheet. Drizzle with a little olive oil and sprinkle with salt. Place into the oven and roast the tomatoes until the top is slightly charred. Remove from the oven and set aside.
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