Fajita Chicken Panini
Serves: 3 servings
Fajita Spice Mix:
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • pinch cayenne pepper
  • 1-2 vegetables of your choice, including colorful peppers or onions
  • 1 can (10 ounces) Kosher Club Chunked White Chicken, drained
  • mayonnaise
  • 3 rolls or 6 slices of bread
Create spice mix:
  1. Mix all spices together in a bowl. Store in a ziplock bag until ready to use. (Feel free to double or triple the amount to use as needed.)
Make the panini:
  1. Cut vegetables into strips and toss with spice mixture. Grill on panini machine/indoor grill for about 6 minutes, until cooked through. Remove from grill.
  2. Break chicken into smaller chunks and toss with grilled vegetables.
  3. Spread mayo on each side of each roll, then spread the chicken and vegetable mixture among all three rolls.
  4. Grill for about 5-7 minutes, until heated through.
  5. Enjoy immediately.
Plan Ahead:
  1. If making this on the go, prepare the spice mix beforehand and bring it along in a ziplock bag.
  2. You can grill the vegetables ahead of time to cut down on prep time just before serving.
Recipe by Overtime Cook at http://overtimecook.com/2016/07/07/chicken-panini-sandwiches-four-ways/