Southwestern Chicken Panini
Savor the bold flavors of the Southwest with this irresistible Southwestern Chicken Panini! Juicy chicken breasts are seasoned with a smoky blend of chili powder, paprika, cumin, and garlic, then grilled to perfection for a touch of charred goodness. Layered with creamy avocado mash infused with lime and fresh cilantro, zesty chipotle mayonnaise, melty pepper jack cheese, and crisp red onion, all nestled between toasted ciabatta rolls, this panini is a feast for your taste buds. Perfectly golden and packed with hearty, spicy-sweet flavors, this sandwich is an ideal weeknight dinner or a standout addition to your lunch rotation. Serve with tortilla chips or a crisp salad for a complete, satisfying meal.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 pieces ciabatta rolls
- 4 slices pepper jack cheese
- 1 piece avocado
- 1 piece lime
- 2 tablespoons fresh cilantro
- 0.5 piece red onion
- 4 tablespoons chipotle mayonnaise
Instructions
Pound the chicken breasts to an even thickness and rub them with olive oil.
In a small bowl, mix together chili powder, paprika, cumin, garlic powder, salt, and black pepper.
Season both sides of the chicken with the spice mixture.
Heat a grill pan or skillet over medium-high heat and cook the chicken breasts for 5-6 minutes on each side, or until fully cooked and internal temperature reaches 165°F (74°C). Set aside and let rest for 5 minutes before slicing thinly.
While the chicken is cooking, slice the ciabatta rolls in half horizontally. Spread 1 tablespoon of chipotle mayonnaise on each half.
Mash the avocado in a bowl with a fork and squeeze in the juice of half a lime. Stir in chopped cilantro and a pinch of salt for extra flavor.
Thinly slice the red onion and layer it on the bottom halves of the ciabatta rolls.
Add a slice of pepper jack cheese on top of the red onion.
Layer the thinly sliced chicken breast evenly across the rolls. Top with the avocado mixture and add the top halves of the ciabatta rolls.
Heat a panini press or grill pan over medium heat. If using a grill pan, place a heavy object (like a skillet) on top of the sandwiches to press them down.
Cook the paninis for 3-5 minutes per side, or until the bread is golden brown and the cheese is melted.
Slice each panini in half and serve warm with a side of tortilla chips or a fresh salad.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 983 mg | 43% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 2.0 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 255 mg | 20% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 539 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
