- 2 tablespoons olive oil, divided
- 1/2 Spanish onion, sliced into rings
- 2 skinless, boneless chicken breast halves
- 1/4 cup light garlic cream cheese
- 1/4 cup hot pepper sauce (such as Frank's RedHot®)
- 2 tablespoons white vinegar
- 1 teaspoon garlic powder
- salt and ground black pepper to taste
- 2 tablespoons light garlic cream cheese, divided
- 4 slices focaccia bread
- 2 slices sharp Cheddar cheese
- 2 tablespoons blue cheese salad dressing
- 1/2 jalapeno pepper, cut into rings
- 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.
04/12/2018
recipepes.com
Spicy Buffalo Chicken and Blue Cheese Panini, recipe
PT15M
PT1H
5
455 calories
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