Southwest Chicken Salad Panini

Usually for lunch I have a salad.  But this week I’ve been tired of them and have switched over to eating turkey sandwiches.  Which is okay by me.  Except that I just realized I have had two sandwiches today for two meals.  However, if you love panini’s then you’ll love this one too!

I decided to grill the chicken breasts instead of bake them in the oven.  Better flavor and saves us from overheating the house on this nice day!!  I was a bit worried that adding the chili powder would make it a bit to spicy for the kids, but they didn’t say a thing.  I didn’t even notice it.  (I did use 4 pieces of chicken to make 4 sandwiches for all of us).  I added a bit more of the dressing but kept the chili powder the same measurement.

What you need:

2 cups finely chopped cooked chicken breasts

1-1/2 tsp. chili powder

2 Tbsp. MIRACLE WHIP Light Dressing

2 Tbsp. KRAFT Light Ranch Dressing

8 slices Italian bread

1 large tomato, cut into 8 thin slices (I skipped this part)

4 KRAFT 2% Milk Singles (fat free)
Make it:

1. Heat panini grill to medium-high heat. Mix chicken, chili powder and dressings.

2. Fill bread slices with chicken mixture, tomatoes and 2% Milk Singles.

3. Grill 3 to 5 min. or until Singles are melted and sandwiches are golden brown on both sides.

I had a little kitchen helper today with me.

These were really good.  Easy to make, which seems to be a good thing for us lately.

Both kids asked if they could take the chicken off of the sandwich if they didn’t like it, but they both took a bite and ate the entire thing without a complaint.

Mr. Craig on the other hand decided to have left over meatloaf.  He’s not big on sandwiches that I make like this.  But I bet if he’d give it a try, he might just like it.

Have a great weekend and happy grilling.

Patricia – Two Girls Cooking 😉

Source

Big Fork Little Fork

 

Turkey and Cheese Panini

This weekend was pretty busy.  My son came down from Duluth, grandkids stayed the weekend, a baptism today (Jodi’s baby, Sammie was baptized), grocery shopping and now catching up on dinners that have been made.

Friday night we had a simple dinner since the kids were here.  Justice doesn’t eat much besides chicken nuggets and macaroni and cheese.  But we’re trying to get him (while he is here) try to eat new foods.  And it’s been a bit of a struggle this weekend, but he did try this panini and he did say he liked it!!

Score one for Nana again!

This was a super simple one to make.  The only problem I had was actually getting the dough to roll out of the container in order to cut into the rectangles.

Here’s all you need:

INGREDIENTS

1 can Pillsbury® refrigerated crusty French or country Italian loaf

1/4 cup barbecue sauce – I left out the BBQ sauce.

1/2 lb thinly sliced deli roasted or smoked turkey

8 thinly sliced red onion slices

4 slices Provolone Cheese

DIRECTIONS

1.  Heat closed contact grill or panini maker 5 minutes.

2.  Meanwhile, on cutting board, carefully unroll dough. Cut into 8 rectangles. Place 2 rectangles on grill; close grill. Cook 1 to 2 minutes or until lightly browned. Remove from grill. Repeat with remaining rectangles.

3.  Spread 1 tablespoon barbecue sauce on each of 4 rectangles. Layer turkey, onion and cheese over sauce. Top with remaining rectangles.

4.  Place 2 sandwiches on grill; close grill. Cook 2 to 3 minutes or until golden brown and cheese is melted. Repeat with remaining sandwiches. If desired, serve with mayonnaise or mustard.

Any flavor barbecue sauce can be used, but if you like more zing, use a spicy barbecue sauce. (Again, I left this out)

We added some pickles and onions to just my panini!!  I was actually a bit surprised that this bread turned out as good as it did without baking it first.

Give it a try!

Happy Sunday.

Patricia – Two Girls Cooking

Source:

Pillsbury