Buffalo Chicken Avocado Panini With Roasted Red Pepper Spread
For a satisfying lunch or a quick family dinner, nothing beats the crunch and melt that you get with a panini. Panini’s consist of meat, cheese, and vegetable’s, cooked in a sandwich press. They’re delicious! Once you have your ingredients and maker, apply a light coating of olive oil or butter to the sandwich and make sure the grill plates reach full temperature so you get crisp, brown toasted bread with grill marks. Then enjoy!
Below is a recipe that we love and that we think you will enjoy. It is not only delicious but filled with healthy ingredients.
RECIPE - MAKES 2 SANDWICHES
4 slices whole grain bread
½ pound buffalo chicken deli meat
For the roasted red pepper spread:
2 red bell peppers, halved and seeded
2 small tomatoes, halved
½ garlic clove, minced
½ teaspoon sugar
1/8 teaspoon salt
- Preheat oven to 425° F. Place red peppers and tomatoes skin side up on a cookie sheet and roast until tomatoes and peppers are blistered.
- Place peppers and tomatoes in a bowl and cover with plastic wrap. Let cool for about 15 minutes. Peel the skin off the peppers and tomatoes and place in a food processor or blender, along with garlic, sugar and salt. Process until smooth.
- To prepare the paninis, spread two of the bread slices with the roasted red pepper mixture. Mash the avocado into the other two slices of bread. Divide chicken between two sandwiches and make sure each sandwich has one avocado bread slice and one roasted red pepper bread slice.
- Grill the panini until bread is toasted, about 3-5 minutes. Store leftover roasted red pepper spread in refrigerator.
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