Southwestern Chicken Panini

Southwestern Chicken Panini

Makes 2


  • 2 cups packed cilantro leaves and stems
  • 4 cloves garlic
  • 1 jalapeno pepper, seeded and chopped
  • juice of 1/2 lime
  • pinch of salt
  • 2Tbsp. olive oil
  • 1/4 cup mayonnaise
  • 1 Tbsp. minced canned chipotle chile peppers in adobo sauce
  • 1/2 tsp. sugar
  • 4 slices white or wheat sourdough bread (1/2 inch thick)
  • softened butter
  • 2 oz. pepper Jack or Havarti cheese thinly sliced
  • 30z. rotisserie chicken torn into large pieces


  • Pulse cilantro, garlic, jalapeno, lime juice, and salt for the pesto in a food processor until minced; scrape down sides of bowl.  With machine running, drizzle in oil until paste forms.
  • Combine mayonnaise, chipotle,and sugar in a small bowl
  • Spread butter on one side of each slice of bread;spread mayonnaise on the the other sides of two slices and 1 Tbsp. pesto on the other two slices.  Top pesto with cheese, then the chicken; place the other two slices of bread on top, buttered sides up.
  • Toast sandwiches on both sides.


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