I made a nice big ole batch of slow cooker shredded Buffalo chicken the other day. One of my favorite things to make with it is Buffalo chicken panini. It takes only minutes to make yet it’s absolutely packed with flavor. Crunchy bread. Smoky bacon. Ooey gooey cheese. Tangy blue cheese (or gorgonzola if you prefer a little milder flavor). Kickin’ chicken. And cool, crunchy slaw.
I could eat a Buffalo chicken panini all day long. My Cuisinart Griddler does a great job of crisping up the bread and melting the cheese. I use my Griddler for everything from breakfast to dinner. Check out my other recipes all made with the Griddler!
Buffalo Chicken Panini
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 sandwiches
- 4 slices thick bread
- 2 slices Swiss cheese
- 4 slices thick bacon cooked
- 1/2 cup shredded Buffalo chicken warmed (see our slow-cooker or Big Easy recipes for making Buffalo chicken)
- 2 tablespoons blue cheese crumbled
- 1/2 cup shredded slaw mix
- 2 tablespoons Ranch dressing
Preheat a panini press or skillet.
Spread butter on one side of each piece of bread.
Place two slices butter-side down on the press or in the skillet.
Divide cheese and bacon between sandwiches.
Combine the chicken with the blue cheese and divide between the sandwiches.
Mix the slaw and Ranch dressing and divide between the sandwiches.
Add remaining bread slices butter-side up and close press.
Cook until the bread is toasted and golden. If using a skillet flip the sandwiches once the bottom is done and cook the other side until toasted and golden.
Eat Street is just about the only food-related show I still watch on TV. I love food trucks. We’re fortunate to have several great ones here in Indianapolis.
A recent episode, Monster Menus, highlighted the Nosh Box truck from Cleveland, Ohio. The fried bologna sandwich they made looked fantastic. I had to make it. So I did.
This is one great fried bologna sandwich. Like eating a burger, with creamy mayo, mixed greens and nice cold tomato slices. Then there’s the just-brown fried bologna. All on grilled cheese-like Texas toast. Really good. And very easy to make too.
The second time I made these Cleveland fried bologna sandwiches I substituted a couple of nice chunks of iceberg lettuce for the mixed greens. I like the sandwich even better with the extra crunch of the iceberg.
Cleveland Fried Bologna Sandwich
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 sandwich
- 2 thick slices bologna
- 2 tablespoons softened butter
- 2 thick slices Texas toast
- 2 tablespoons mayonnaise
- 1/2 cup mixed greens
- 2 to mato slices
Heat a large skillet over medium heat. Add the bologna and brown lightly on both sides. Remove.
Spread butter on one side of each slice of the bread. Put butter-side down into the skillet and cook until golden and crisp. Remove.
Slather non-buttered sides of the bread with mayonnaise.
Top bottom bread slice with bologna, greens, and tomato and other piece of bread. Serve.
We made an awesome Cajun-injected turkey breast on our Char-Broil Big Easy for Christmas this year. Since it was just the two of us we ended up with quite a bit of leftover turkey meat. The last time we had extra turkey we made the most outstandingly good chipotle turkey salad sandwiches. This time, we made these sweet and savory turkey paninis that were beyond fantastic. Maple bacon, crispy fried shallots, cheese, and chipotle mayonnaise. A little heat, a little crunch, a whole lot of flavor.
After making these sandwiches you’ll want to put chipotle mayonnaise on every sandwich you ever make. And you’ll want to top them with fried shallots. Trust me. It happened to me. I went on a fried shallot kick like the world has never seen! They’re like onion rings but so much better. The cayenne pepper really goes well against the sweetness of the shallots.
My toasted Italian sandwich, also made using a Griddler, is also fantastic.
Sweet and Savory Turkey Panini
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 1 pound thick cut maple bacon
- Vegetable oil for frying
- 1 cup all-purpose flour
- 1 teaspoon cayenne
- Salt and freshly ground black pepper
- 2 cups thinly sliced shallots
- 1 cup mayonnaise
- 4 canned chipotle peppers chopped plus 1 tablespoon of the adobo sauce
- 1 teaspoon chopped fresh cilantro leaves
- 1/2 lemon juiced
- 1 tablespoon minced garlic
- 1 1/2 pounds cooked turkey breast sliced thin, warmed slightly if desired
- 1 loaf focaccia bread
- 8 slices smoked cheddar cheese sliced (I substituted extra sharp cheddar slices)
- 1/2 tablespoon melted unsalted butter
Preheat oven to 400 F.
Add enough oil to a small Dutch oven or pot to have 2" of oil. Heat to 375 F.
Preheat a large skillet, Griddler, or panini press.
Line a baking sheet pan with foil and add bacon. Do not overlap (use a second baking sheet if you need to). Bake 10 minutes, flip and bake another 10-15 minutes (depending on thickness) until starting to crisp. Remove and place bacon on a paper-towel lined plate. Cover to keep warm.
Combine the flour, cayenne and salt and pepper to taste in a medium bowl.
Add the shallots and toss to coat well.
Working in batches, shake off excess flour mixture and add shallots to the hot oil.
Fry 2-3 minutes per side until crispy golden. Remove to a paper towel-lined plate and sprinkle with salt.
Whisk together the mayo, chipotles, adobo sauce, cilantro, lemon and garlic. Season with salt and pepper, to taste.
Cut bread loaf in half horizontally.
Slather bread with chipotle mayonnaise on both cut sides.
Add cheese, bacon, shallots, turkey to bottom bread piece and cover with top piece. Cut into 8 sandwiches.
Brush tops of sandwiches with melted butter.
Working in batches, cook sandwiches 3-4 minutes until bread starts to crisp. If cooking in a skillet cover sandwich with another skillet to press down on it while cooking.