Skip to main content
Buffalo Chicken Panini Sandwiches
Ingredients
- 3 tablespoons prepared Buffalo sauce
- 2 tablespoons crumbled blue cheese
- 2 ciabatta rolls, halved horizontally
- 2 slices (1 ounce each) Colby-Jack cheese blend
- 8 ounces thick-sliced BUTTERBALL® Buffalo-Style Chicken Breast
- ½ cup shredded green cabbage
- Olive oil
Directions
- Combine Buffalo sauce and blue cheese in small bowl. Divide sauce mixture among cut sides of rolls. On bottom half of each roll, layer 1 cheese slice, 4 ounces chicken and ¼ cup cabbage. Cover with top half of rolls. Brush tops with oil.
- Preheat panini press. Add sandwiches to press and close top. Cook 3 to 4 minutes or until golden brown and cheese is melted.
- Don’t have a panini press? No problem. Heat grill pan or skillet over medium-high heat. Place sandwich in the pan and top with a heavy pan (cast-iron skillet would be great!). Add 2 heavy cans on top; press down on cans to compress sandwich. Reduce heat to medium; cook 3 to 4 minutes. Turn sandwich and replace pan and cans. Cook 3 to 4 minutes or until cheese is melted. Repeat with remaining sandwich.
