Kyle and I were both starving tonight and I had no idea what I was going to make for dinner. I didn't feel like making anything an almost opted for Chinese delivery or pizza delivery or anything delivery for that matter. Luckily, I came to my senses and decided to make this Buffalo Chicken Panini from the October 2010 issue of Cooking Light. Kyle had mentioned wanting something spicy so this was the perfect meal. It also rolls in at 402 calories per sandwich which is even better.
My only recommendation is to add more hot sauce (if you like it spicy). The amount in the recipe gave it the buffalo wing taste, but didn't have any heat.
Buffalo Chicken Panini
Cooking Light, October 2010 Issue, pg. 206
1/4 cup hot pepper sauce, divided
1 pound chicken breast tenders
1/2 cup (2 ounces) crumbled blue cheese
6 tablespoons canola mayonnaise
8 (1-ounce) slices white our sourdough bread
Directions: Preheat broiler; coat broiler pan with cooking spray. Combine 2 tablespoons hot sauce and chicken in a medium bowl , tossing to coat. Arrange chicken in a single layer on broiler pan; broil 4 minutes on each side or until done. Place chicken in a bowl; toss with remaining 2 tablespoons sauce. Combine cheese and mayonnaise. Spread 3 tablespoons cheese mixture on each of 4 bread slices; top each with one-forth of the cooked chicken and 1 bread slice. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange two sandwiches in pan. Place a cast-iron or heavy skillet on top of the sandwiches, press gently. Cook for 3 minutes on each side or until bread is toasted (leave skillet on sandwiches while they cook). Repeat procedure with remaining 2 sandwiches. Yield: 4 servings (serving size: 1 sandwich).