Name: Southwest Chicken Panini
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Ingredients: 0.25 cup water; 0.25 cup vegetable oil; 1 (1.06 ounce) package mesquite marinade; 2 (4 ounce) skinless, boneless chicken breast halves; 1 teaspoon olive oil; 0.5 medium red bell pepper, sliced; 0.5 medium green bell pepper, sliced; 0.5 medium onion, sliced; 2 teaspoons salted butter, softened; 4 slices sourdough bread; 0.75 cup shredded Monterey Jack cheese

Southwest Chicken Panini

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Like Lean Cuisine's® panini sandwich, but don't like the price? Here's our homemade version.

Recipe by MARIGOLD82

Published on February 15, 2007

Prep Time:

15 mins

Cook Time:

10 mins

Additional Time:

15 mins

Total Time:

40 mins

Servings:

Yield:

2 sandwiches

Jump to Nutrition Facts

Ingredients

¼ cup water
¼ cup vegetable oil
1 (1.06 ounce) package mesquite marinade
2 (4 ounce) skinless, boneless chicken breast halves
1 teaspoon olive oil
½ medium red bell pepper, sliced
½ medium green bell pepper, sliced
½ medium onion, sliced
2 teaspoons salted butter, softened
4 slices sourdough bread
¾ cup shredded Monterey Jack cheese

Directions

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.
Preheat an electric grill (such as George Foreman®) for medium heat and lightly oil the grate.
Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
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).
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.
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.
Place sandwiches on the grill, close the lid, and cook until bread is golden brown and cheese is melted, about 3 minutes.

Cook's Note:

I use the mesquite marinade by McCormick(R).

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts (per serving)

808	Calories
50g	Fat
49g	Carbs
44g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 808
% Daily Value *
Total Fat 50g	64%
Saturated Fat 16g	82%
Cholesterol 113mg	38%
Sodium 3016mg	131%
Total Carbohydrate 49g	18%
Dietary Fiber 3g	10%
Total Sugars 8g
Protein 44g
Vitamin C 64mg	320%
Calcium 363mg	28%
Iron 3mg	18%
Potassium 449mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.