This cheesy chicken salad panini with a Southwestern kick will make you walk away from plain, boring sandwiches forever.
20 MINUTES PREP
cups finely chopped cooked chicken breasts
2 cups finely chopped cooked chicken breasts
Tbsp. MIRACLE WHIP Light Dressing
2 Tbsp. MIRACLE WHIP Light Dressing
Tbsp. KRAFT Lite Ranch Dressing
2 Tbsp. KRAFT Lite Ranch Dressing
tsp. chili powder
1-1/2 tsp. chili powder
slices Italian bread
8 slices Italian bread
large tomato, cut into 8 thin slices
1 large tomato, cut into 8 thin slices
4 KRAFT Singles
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet.
Heat grill pan or large skillet on medium heat. Cook sandwiches 3 to 5 min. on each side or until golden brown on both sides, gently pressing down tops of sandwiches with spatula to flatten slightly as they cook.
Prepare using 8 slices multi-grain or sourdough bread.
Top sandwich filling with thin peeled avocado slices before covering with remaining bread slices.
Chicken salad can be prepared in advance. Store in airtight container in refrigerator up to 2 days. Use to assemble sandwiches just before cooking as directed.
Have some leftover turkey? Use it instead of the chicken in these tasty sandwiches.
Heat panini grill.
Combine first 4 ingredients.
Fill bread slices with chicken mixture, tomatoes and Singles to make 4 sandwiches.
Grill 3 to 5 min. or until Singles are melted and sandwiches are golden brown.