Buffalo Chicken Panini
- Active Time 20m
Simplify: Use leftover rotisserie chicken for a super-easy way to get to shredded cooked chicken.
- 2 cups shredded cooked chicken
- 1/2 cup mild or medium Buffalo wing sauce (from a 12-ounce bottle)
- 1 can Pillsbury® refrigerated crusty French or country Italian loaf
- 1/3 cup crumbled blue cheese (1 1/2 ounces)
- Ranch or blue cheese dressing, if desired
Heat a closed contact grill or panini maker for 5 minutes.
Meanwhile, in a medium microwavable bowl, mix the chicken and wing sauce. Cover; microwave on high 2 to 3 minutes or until hot.
On a cutting board, carefully unroll the dough. Cut into 8 rectangles. Place 2 rectangles on the grill; close grill. Cook 1 to 2 minutes or until lightly browned. Remove from grill. Repeat with remaining rectangles.
Spoon about 1/2 cup chicken mixture onto each of 4 rectangles; sprinkle each with about 1 1/2 tablespoons blue cheese. Top with remaining rectangles.
Place 2 sandwiches on the grill; close grill. Cook about 2 minutes or until golden brown. Repeat with remaining sandwiches. Serve with dressing.
Tip: Simplify: Use leftover rotisserie chicken for a super-easy way to get to shredded cooked chicken.
Recipe reprinted by permission of Pillsbury&reg;. All rights reserved.
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