Southwest Chicken Panini Recipes

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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 CHICKEN PANINI WITH LIME CHIPOTLE MAYONNAISE



Southwestern Chicken Panini With Lime Chipotle Mayonnaise image

Make and share this Southwestern Chicken Panini With Lime Chipotle Mayonnaise recipe from Food.com.

Provided by Shelby Jo

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup lime curd
1/2 cup mayonnaise
2 tablespoons diced chipotle chiles in adobo, sauce
12 slices sourdough bread, cut 1/2 inch thick
1 (3 -4 lb) cooked rotisserie-cooked chicken, torn into large pieces
1 sweet red pepper, thinly sliced
6 ounces monterey jack pepper cheese or 6 ounces havarti cheese, thinly sliced
olive oil

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.

Nutrition Facts : Calories 771.1, Fat 29.6, SaturatedFat 10.4, Cholesterol 108.7, Sodium 1021.9, Carbohydrate 78.3, Fiber 3.5, Sugar 5.5, Protein 46.7

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