Skip to main content

BBQ Chicken Panini

Trying to clear some food from the freezer and I keep pushing around some chicken that I cooked in the crockpot, shredded and then mixed in barbecue sauce.    I saw this idea on Pinterest, and thought it would be a perfect meal for Date Day.      Thanks so much to Carrian at Oh Sweet Basil for the inspiration!

BBQ Chicken Panini

4 slices Italian bread (I used Wonder Italian Bread)
1 1/2c shredded cooked chicken, mixed with bbq sauce (I like Jack Daniels or Sweet Baby Ray's)
1/2 small red onion, thinly sliced
4oz shredded Mexican Blend Cheese- approximate (life is too short to measure cheese)

Heat panini press.   Assemble the sandwiches by laying out 2 slices of bread.   Top each slice with shredded cheese.   Divide the bbq chicken mixture between the two sandwiches.   Add sliced red onion.    Sprinkle on more shredded cheese.   Top with the remaining 2 slices of bread.    Spread butter on the bread, and then place it buttered side down on the panini press.  Quickly butter the top slice of bread, and close the press.     Cook for 3 to 4 minutes, or until golden brown on both sides and the cheese is melted. 


Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Lemon Pizzelles

  One of the first cookies I can remember eating is a pizzelle, and I'm still a huge fan today.  Even though you need a special iron to make them, the rest of it is really so simple. This time around I took the basic pizzelle recipe and instead of vanilla or anise, I used Adams lemon extract. I also used some of their yellow food coloring to distinguish them from my regular pizzelle.