Spicy Southwest Chicken Salad Panini

Spicy Southwest Chicken Salad Panini
Yield:
24 servings, 1 sandwich (295 g) each

Ingredients

Ingredients Weights Measures
Cooked boneless skinless chicken breasts, finely chopped 4.8 lb. [2.1 kg] 2 qt. [2 L]
Miracle Whip Original Spread 6.3 oz. [175 g] 3/4 cup [175 mL]
Kraft Calorie-Wise Rancher's Choice Dressing 6.3 oz. [175 g] 3/4 cup [175 mL]
ancho chile pepper powder - 2 Tbsp. [30 mL]
Italian bread slices 7 lb. [3.2 kg] 48 slices
Kraft Habanero Heat Cheese Slices 2.4 lb. [1.05 kg] 96 slices
tomato slices 1.6 lb. [725 g] 48 slices
Cooked boneless skinless chicken breasts, finely chopped 12.5 oz. [355 g] 2 cups [500 mL]
Miracle Whip Original Spread 1 oz. [30 g] 2 Tbsp. [30 mL]
Kraft Calorie-Wise Rancher's Choice Dressing 1 oz. [30 g] 2 Tbsp. [30 mL]
ancho chile pepper powder - 1 tsp. [5 mL]
Italian bread slices 1.2 lb. [540 g] 8 slices
Kraft Habanero Heat Cheese Slices 6.3 oz. [175 g] 16 slices
tomato slices 4.5 oz. [130 g] 8 slices

Directions

Combine first 4 ingredients until blended. Refrigerate until ready to use.

For each serving: Cover 1 bread slice with 2 cheese slices, 1/2 cup (125 mL) chicken mixture, 2 tomato slices, 2 additional cheese slices and second bread slice.

Spray hot panini grill with cooking spray. Grill sandwich 2 to 3 min. or until golden brown and cheese is melted.

Kraft Kitchens Tips

Variation
Prepare using Kraft Extra Cheddar Cheese Slices.
Special Extra
Add 2 avocado slices into each sandwich before grilling.

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