Buffalo Chicken Panini
Buffalo Chicken Panini
This panini is tailgate party perfect. At your next tailgate, bring this out of your arsenal as a signature creation. Your guests will thank you.
Servings
4
Ingredients
- 1-1/2 pound boneless, skinless chicken thighs, sliced into half-inch strips
- 12 ounce bottle of buffalo wing sauce, such as frank’s red hot buffalo wing sauce
- 1 tablespoon butter
- 1 large red onion, sliced into thin rings
- 2 teaspoon granulated sugar
- 4 four-inch pita breads, such as stonefire
- 1/2 cup blue cheese, crumbled
Directions
- 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.
- 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 sauté for another 10 minutes or until onions are caramelized. Set aside.
- Heat the panini grill to 350 degrees F. (No panini grill? See oven directions below.)
- 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 for 5 minutes, until cheese is melted and pita is toasted. Serve hot.
- Oven directions: Preheat your oven or toaster oven to 350 degrees F. Fill and fold panini according to directions above. Place folded panini onto a baking sheet and bake for 7-8 minutes, until the cheese is melted the pita is toasted.