Skip to:
Buffalo Chicken Panini

PREP
COOK
SERVES
TOTAL
INGREDIENTS
- 2 cups cooked chicken, cut into 1-inch chunks or large
- 1/4 cup cayenne pepper sauce
- 1/4 cup small diced celery
- 2 tbsp Hellmann's® Real Mayonnaise
- Plus 8 tsp Hellmann's® Real Mayonnaise, divided
- 2 tbsp chopped green onions
- 1/2 cup shredded sharp vegetarian cheddar cheese block
- 8 Tuscan bread slices, 1/4 inches thick
- Carrots and celery sticks for serving
METHOD
-
Toss chicken with pepper sauce in medium bowl. Stir in celery, 2 Tbsp. of Hellmann's® Real Mayonnaise and green onions until well blended.
-
Place four bread slices on a cutting board. Evenly top each bread slice with the buffalo chicken mixture. Then evenly sprinkle the shredded cheddar cheese; top with remaining four bread slices.
-
Spread 1 tsp. Mayonnaise on the outside of each of the top bread slices, repeat with the outside of the bottom bread slices.
-
Working in batches, place in a large nonstick skillet over medium heat or in a panini press and cook the sandwiches until the bread is golden browned on both sides and the cheddar cheese is melted.
-
Serve immediately, if desired, with Blue Cheese Dipping Sauce (see Tip) and additional celery and carrot sticks.