Goodness! This little supper was so quick to whip up that I’m almost embarrassed to blog about it. Almost.
I love grilling up chicken breasts for dinner one night and then using the leftovers the next night in a completely different way. This summer, you should totally be grilling extra chicken each time you’re out there. This sandwich makes for the perfect quick weeknight meal, post-swim supper or for when you just flat out don’t want want to cook. Easy and yummy!
I used a yummy Jewish Rye Bread from my grocery store’s bakery department but you use whatever you love. Sourdough, wheat, multi-grain, French bread…whatever you have, it works. And no worries if you don’t have a panini press, I have directions at the bottom of the post for making this just over the stove top.
This recipe makes 4 paninis.
1 loaf of yummy bakery bread, sliced
1 pound of grilled chicken cut into bite-sized pieces or strips
1/2 cup of your favorite store bought Buffalo Hot Sauce…or more if you like 🙂
2 cups spinach leaves
Blue Cheese crumbles (I used a good sprinkle per panini)
Preheat your panini press or large skillet. Lightly spray with Pam.
In a bowl, toss your grilled chicken with your Buffalo sauce. Set aside.
Take two slices of bread and top one slice with chicken, spinach, and sprinkle with Blue cheese. Top with the second slice of bread. Place sandwich under the panini press for about 5 minutes or until golden and the cheese is melted. Slice in half and serve with your favorite chips.
If you don’t have a Panini press, just place each panini in a skillet over medium-high heat and sit another skillet on top of your sandwich (to press it down). After about 4 minutes, flip your sandwich and press the other side down with your second skillet. Using the second skillet as a weight will press your sandwich down like a panini.
So simple, right? This would also make a yummy lunch on a summer day.