Super Bowl Buffalo Chicken Panini Food

BUFFALO CHICKEN SUB

Steps:

• Preheat the oven to 425 degrees F.
• Heat a 12-inch skillet over medium-high heat. Add the vegetable oil. Sprinkle both sides of the chicken with some salt and pepper, the brown sugar, paprika and cayenne. Sear both sides of the chicken in the skillet until golden, about 4 minutes. Add in the wing sauce, bring to a simmer and finish off in the oven until the chicken registers 165 degrees F on an instant-read thermometer, about 15 minutes. Let cool, and then pull the meat with your hands or two forks. Adjust the seasoning if necessary, add the butter if using, and place back in the oven at BROIL until crusty and caramelized on top, about 4 minutes.
• In a bowl, the combine carrots, celery and tomatoes, and season with salt and pepper. Mix until combined.
• Cut the French loaf horizontally. Place an even layer of blue cheese crumbles on the bottom, then the chicken and then the veggies. Serve with a side of Homemade Ranch Dressing.
• Mix the mayonnaise, buttermilk, garlic, dill, honey, salt, mustard and pepper in a bowl. Store in an airtight container.

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.

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.

BASIL LEMON CHICKEN PANINI

Steps:

• *For the chicken*.
• Zest the lemon and squeeze the juice, combine zest and juice with oil and garlic in a small bowl.
• Put chicken breasts between wax paper and pound to an even thickness.
• Place in glad bag or bowl with marinade and leave for 30 minutes to 20 hours.
• Grill chicken on bbq or broil it or even cook it in a hot skillet, 6-8 minutes approximately.
• Cut ciabatta into 4 sandwich size pieces or use whatever bread you prefer. put 1 tbs of pesto on both sides of bread. (or fresh basil).
• Add chicken, fontina cheese, tomatoes and spinach to each.
• Grill in panini press or in a cast iron pan with another heated cast iron pan on top of it to press it down until cheese is melted.