Turn a Mexican favorite into a sandwich with this Southwest Chicken Fajita Panini. Bell peppers and salsa fill these tasty chicken fajita paninis.
What You Need
Original recipe yields 4 servings
1 each small red and green pepper, seeded, quartered lengthwise
8 Italian bread slices (1/2 inch thick)
1/4 cup KRAFT Chipotle Aioli
2 cups shredded cooked chicken
4 KRAFT DELI DELUXE Process American Cheese Slices
1/2 cup TACO BELL® Thick & Chunky Mild Salsa
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Let's Make It
Heat panini grill.
Spray hot grill with cooking spray. Add peppers; grill 4 min. or just until tender and evenly charred. Cool slightly.
Cut peppers into strips. Spread bread slices with aioli; fill with chicken, peppers and cheese to make 4 sandwiches.
Grill sandwiches, in batches if necessary, 4 to 6 min. or until cheese is melted and sandwiches are golden brown.
Serve with salsa for dipping.
Making Paninis Without a Panini Grill
If you don't have a panini grill, you can easily create pressed sandwiches using skillets you already have on hand. Cook the sandwich in a medium skillet on medium heat 3 min. on each side. Place a smaller skillet on top of the sandwich while cooking to recreate the "pressed" effect. Alternately, you can use a waffle iron if you have one on hand.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.