We have now used this chicken taco meat for I believe 5 or 6 different recipes. It can be used in so many things and is the key ingredient in this panini that is to die for!
1 1/2 c. Shredded Chicken Taco Meat
3 Tbs. Kraft Mayonnaise, Light
2 Tbs. Frank's Red Hot Sauce
2 Tbs. green onion, thinly sliced
1 1/2 c. shredded aged white cheddar cheese
1/2 Loaf Ciabatta, Sliced in half width wise (about a 6 inch sub size)
Heat a grill pan to medium heat. In a small bowl, combine the mayonnaise and hot sauce together. Open the ciabatta bread and spread half of the hot sauce mixture on the top of each slice. Top the bottom slice with the shredded cheese, spreading out evenly. Top the cheese with the shredded chicken, and sprinkle with the sliced green onion. Place the other slice of bread on top and move the sandwich to the grill pan. Use a weight or heavy pans stacked on top of each other to press the sandwich down while cooking. In about 2 minutes, flip the sandwich over to get toasted on the other side. Continue to cook for about 2-3 more minutes. Let the sandwich cool slightly and then cut into two equal parts. This small buffalo chicken panini goes great as a side sandwich with soup, or a small lunch! (Just prepare not to share it with anyone else if you take a bite first!)
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