Southwestern Chicken Panini with Lime Chipotle Mayonnaise
Elevate your sandwich game with this Southwestern Chicken Panini with Lime Chipotle Mayonnaise, a mouthwatering combination of zesty flavors and satisfying textures. Juicy, spiced chicken breasts are grilled to perfection and paired with creamy avocado, fresh tomato slices, vibrant cilantro, and melty cheddar cheese, all layered between crusty, golden ciabatta rolls. The star of this recipe is the tangy lime chipotle mayo, adding a smoky kick that ties every bite together. Whether cooked in a panini press or on a grill pan, this quick and easy panini is ready in just 35 minutes, making it perfect for weeknight dinners or casual lunches. Serve hot and enjoy a crowd-pleasing fusion of southwestern flair and gourmet comfort food!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Ciabatta rolls
- 4 slices Cheddar cheese, sliced
- 1 large piece Tomato, sliced
- 1 medium piece Avocado, sliced
- 0.5 cup Fresh cilantro leaves
- 0.5 cup Mayonnaise
- 1 piece Chipotle chili in adobo sauce, minced
- 1 tablespoon Fresh lime juice
- 2 tablespoons Butter
Instructions
Preheat a grill pan or outdoor grill over medium-high heat.
In a bowl, mix olive oil, cumin, chili powder, salt, and black pepper. Rub this mixture onto the chicken breasts.
Grill the chicken for 5-6 minutes per side, or until fully cooked and juices run clear. Remove from grill and let rest for 5 minutes before slicing into thin strips.
While the chicken rests, prepare the lime chipotle mayonnaise by combining mayonnaise, minced chipotle, and lime juice in a small bowl. Mix well and set aside.
Slice the ciabatta rolls in half lengthwise and spread a thin layer of lime chipotle mayo on each side.
Layer the bottom half of each roll with grilled chicken slices, a slice of cheddar cheese, tomato slices, avocado, and fresh cilantro leaves. Top with the other half of the roll.
Heat a panini press or grill pan over medium heat. Lightly butter the outside of each sandwich.
Cook the sandwiches in the panini press (or weigh them down with another heavy skillet if using a grill pan) for 3-4 minutes, or until the bread is golden and crispy and the cheese is melted.
Slice each panini in half and serve hot with extra lime chipotle mayonnaise on the side, if desired.
Nutrition Facts
Calories |
3485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.7 g | 283% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 599 mg | 200% | |
| Sodium | 4402 mg | 191% | |
| Total Carbohydrate | 206.4 g | 75% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 11.0 g | ||
| Protein | 171.2 g | 342% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1057 mg | 81% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2856 mg | 61% | |
*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.
