bbq chicken panini recipe

on September 24 | in Uncategorized | by | with No Comments

Over medium heat, place the sandwiches on the grill.

Drain any excess liquid from the pork. Top with several slices of mozzarella. …

Barbecued pulled pork, Cheddar cheese, bacon and baby spinach are sandwiched between sourdough slices and cooked until golden for delicious panini sandwiches everyone will enjoy. For each sandwich: Add a generous amount of pulled BBQ chicken and caramelized onions to the bottom slice of bread. All Rights Reserved.

Add chicken breasts; turn to coat. In small bowl, combine mayonnaise with pesto; spread over cut sides of buns. Let stand for 10 minutes or cover and refrigerate for up to 12 hours.

Seal and marinate in the refrigerator for 1 hour.

*To make the pork, you will need 1 pouch (12 ounces) Campbell's® Southern BBQ Slow Cooker Sauce, 2- to 3-pounds boneless pork shoulder and a 6-quart slow cooker. But you could choose a more flavorful cheese if you prefer. Let stand for 10 minutes or cover and refrigerate for up to 12 hours. Cook time is about 7 hours on LOW.

In a small bowl, combine barbecue sauce and next 4 ingredients. Swiss cheese is another choice that will be less gooey. Add the sandwiches to the panini maker in batches and cook for 5 minutes or until lightly browned and the cheese is melted. Preheat panini press according to manufacturer’s instructions. App Store is a service mark of Apple Inc. Heat the panini maker. press it right there on your gas or charcoal grill. But you can also use the old-school method and press it right there on your gas or charcoal grill. Place chicken on greased grill over medium heat; spoon any remaining marinade over chicken. While you could simply grill it without pressing it, for a real panini feel you need a weight.

The price is determined by the national average.

With this basic recipe, you can add or substitute any of the ingredients to suit your needs.. Mozzarella is a good choice for cheese as it generally stays inside the sandwich rather than dripping down into your grill. Get easy-to-follow, delicious recipes delivered right to your inbox. There are cast iron tools such as a grill press or bacon press that work well for this, sitting on top of the sandwich.

Pour in enough barbecue sauce to coat completely (be sure to retain some extra sauce to spread onto the bread later).

https://www.campbells.com/kitchen/recipes/southern-bbq-panini Pepperidge Farm® Farmhouse™ Sourdough Bread. Top with the remaining cheese slices and bread slices. Brush the chicken with olive oil and season with chopped rosemary, garlic powder, salt, and pepper. Cut open a plain grill marked panini and apply all your BBQ coated chicken pieces to the bottom side; Cut a thick slice of red pepper and cut down again into more manageable pieces; Cut a slice of red onion, then cut in half and break down the rings; Place all your grated mature Cheddar cheese to the top and close up the panini

Are you sure you want to remove this recipe from your favorites? Try substituting pesto for the Italian dressing. Sandwich chicken, mushrooms, cheese, roasted pepper and sun-dried tomatoes in buns. Step 2 Layer shredded chicken, 1 slice Cheddar cheese, 4 half-slices of bacon, and barbeque sauce on the bottom … Close lid and grill, turning once, until no longer pink inside, about 10 minutes. Layer each of 4 slices bread with 1 slice cheese, 1/2 cup pork, 2 slices bacon and 1/4 cup spinach. Shred chicken, discarding skin and bones. Meanwhile, in skillet, heat oil over medium-high heat; saut?ushrooms until browned, about 5 minutes; set aside. Cover with the remaining 4 slices of bread and brush with olive oil. Add tomato and cheese and sliced chicken breasts to the bread. Preheat the panini grill to medium-high heat (375 degrees).

In large bowl, whisk together oil, vinegar, garlic, oregano, sugar, mustard, soy sauce and pepper. Give them a try, they really are good! Cover with the remaining 4 slices of bread and brush with olive oil Over medium heat, place the sandwiches on …
Derrick Riches is a grilling and barbecue expert. Submitted by Cheryl McGinnis of Thunder Bay, Ont., this is a second-place winner of the 2005 Canada Day Chicken Challenge contest. Spread mixture on one side of each slice of bread.