Best Buffalo Chicken Panini Recipes

SPICY BUFFALO CHICKEN AND BLUE CHEESE PANINI

Steps:

• Heat 1 tablespoon olive oil in a small skillet over medium-low heat. Add onion; cook and stir until softened and browned, about 5 minutes. Remove from heat.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add chicken; cook until no longer pink in the center and the juices run clear, about 6 minutes per side. Remove from heat and shred using 2 forks.
• Mix 1/4 cup cream cheese, hot sauce, vinegar, garlic powder, salt, and pepper into the shredded chicken.
• Spread 1 tablespoon cream cheese over 2 focaccia slices; lay Cheddar cheese on top. Add heaping spoonfuls of shredded chicken mixture. Drizzle blue cheese dressing on top. Cover with onion and jalapeno rings. Top with remaining focaccia slices.
• Preheat a panini press according to manufacturer's instructions. Cook sandwiches until Cheddar cheese is melted, about 2 minutes.

BUFFALO CHICKEN PANINI

Steps:

• Combine mayo and wing sauce.
• Spread top and bottom of inside of sandwich with this mayo mixture.
• Assemble sandwich layering chicken, onion, spinach, and cheese.
• Grill on panini press, George Forman, or skillet until heated through and cheese has melted.
• Serve with plenty of napkins.

BUFFALO CHICKEN PANINI

Steps:

• In 2- quart saucepan, heat chicken and Buffalo wing sauce to boiling over medium-high heat. Reduce heat to low; cover. Simmer 5 to 7 minutes or until chicken is cooked through.
• Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat. Add onion; cook, stirring frequently, 4 to 6 minutes or until starting to brown. Stir in sugar; reduce heat to low and cook, stirring frequently, 6 minutes longer or until onion is caramelized. Set aside.
• Heat closed contact grill 5 minutes.
• Meanwhile, microwave each pita covered with damp paper towel on High 20 to 25 seconds or until soft enough to fold without breaking. Lay pitas flat on work surface. Place one-fourth of the caramelized onion on half of each pita. Using slotted spoon, spoon about 1/3 cup chicken over onion. (Reserve liquid in saucepan to serve with Panini). Sprinkle with 1 tablespoon of the cheese. Carefully fold pita over filling. Repeat with remaining pitas.
• When grill is heated, place sandwich on grill. Close grill; grill 4 to 5 minutes or until cheese is melted and pita is toasted. Serve panini with reserved sauce.

SUPER BOWL BUFFALO CHICKEN PANINI

Steps:

• Add chicken and Buffalo wing sauce to a large saucepan over medium-high heat. Bring to a boil, then lower heat, cover and simmer for 15 minutes or until chicken is cooked through well. While the chicken is simmering, heat butter in a large saute pan over medium heat. Saute onions for 13 minutes until soft. Stir in sugar and saute for another 10 minutes or until onions are caramelized. Set aside. Heat the panini grill to 350 degrees. Assemble and grill each sandwich one at a time to ensure the pita breads do not break. Microwave a pita on high for 15 seconds (it should be malleable enough to fold without breaking; if not, microwave for a few more seconds). Lay the pita flat on a clean work surface. Place 1/4 of the caramelized onions on half of the pita. Add chicken on top of the onions with a slotted spoon, draining most of the sauce through the spoon. Top the chicken with about 2 tablespoons of the blue cheese. Carefully fold the pita over the filling and transfer it to the panini press. Grill at a medium-high grill height for 5 minutes until cheese is melted and pita is toasted. Serve hot.