Buffalo Chicken Panini

This panini is tailgate party perfect. At your next tailgate, bring this out of your arsenal as a signature creation. Your...
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Shutterstock / Stepanek Photography

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.

4
Servings
328
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1-1/2 Pound boneless, skinless chicken thighs, sliced into half-inch strips
  • 12 Ounces 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 Teaspoons 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.

Nutritional Facts

Total Fat
6g
9%
Sugar
13g
14%
Saturated Fat
2g
8%
Cholesterol
139mg
46%
Carbohydrate, by difference
26g
20%
Protein
42g
91%
Vitamin A, RAE
43µg
6%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
93mg
9%
Choline, total
144mg
34%
Fiber, total dietary
2g
8%
Folate, total
23µg
6%
Iron, Fe
2mg
11%
Magnesium, Mg
52mg
16%
Niacin
13mg
93%
Pantothenic acid
2mg
40%
Phosphorus, P
350mg
50%
Selenium, Se
41µg
75%
Sodium, Na
1318mg
88%
Water
146g
5%
Zinc, Zn
2mg
25%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.