Southwest Chicken Panini

Mesquite-flavored marinade adds Southwest flavor to chicken panini, layered with peppers, onions, and Monterey Jack cheese.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 808 Calories

Ingredients

• 1 teaspoon olive oil
• 4 slices sourdough bread
• 1 (1.06 ounce) package mesquite marinade
• 2 (4 ounce) skinless, boneless chicken breast halves
• 2 teaspoons salted butter, softened
• 0.25 cup vegetable oil
• 0.25 cup water
• 0.5 medium red bell pepper, sliced
• 0.5 medium green bell pepper, sliced
• 0.5 medium onion, sliced
• 0.75 cup shredded Monterey Jack cheese

Recipe Instructions

Step 1

Remove chicken from the marinade and shake off excess. Discard the remaining marinade.

Step 2

Whisk water, vegetable oil, and marinade mix together in a glass or ceramic bowl. Add chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 15 to 30 minutes, or overnight.

Step 3

Preheat an electric grill (such as George Foreman®) for medium heat and lightly oil the grate.

Step 4

Place chicken on the preheated grill, close the lid, and cook until no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 5

While chicken is cooking, heat olive oil in a skillet over medium heat. Add bell peppers and onion and saute until tender, 5 to 7 minutes.

Step 6

Butter one side of each slice of bread. Assemble 2 sandwiches by layering Monterey Jack cheese, vegetables, and chicken between the unbuttered sides of the bread.

Step 7

Place sandwiches on the grill, close the lid, and cook until bread is golden brown and cheese is melted, about 3 minutes.