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.
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
