Buffalo Roast Chicken Breast Panini Courtesy Of: Melvin Michael Pyke Quinn's Inn Restraunt/Mordecai's Pub Buffalo Roast Chicken Breast Panini Serves 6 2 Cooked Chicken Breast, 6 oz each 4 Bacon strips cooked 75 mL or 3 oz Franks Red Hot Sauce 25 mL or 1 oz Sysco Imperial chunky blue cheese dressing 50 mL or 2 oz Butter, melted 5 mL or 1 tsp Garlic, finely chopped 1/2 Lemon, juice 50 g or 2 oz Iceburg lettuce 15 mL or 1Tbsp Cucumber, brunoise 15 mL or Tbsp Tomato, brunoise 25 mL or 1 oz Sysco Imperial creamy garlic Caesar dressing 2 Panini loaves 125 g or 5 oz Spring mix 15 g or 1/2 oz Carrot, julienne 15 g or 1/2 oz Tomato, julienne 15 g or 1/2 oz Red bell peppers, julienne 15 g or 1/2 oz Green bell peppers, julienne 15 g or 1/2 oz Celery, julienne 50 mL or 2 oz Sysco Imperial fat free garlic balsamic vinaigrette 75 g or 3 oz Mozzarella cheese 1. Preheat oven to 350*F.
2. Buffalo chicken mixture- combine and whisk 2 ounces of melted butter, 1ounce of blue cheese dressing, 3 ounces of Frank Red Hot Sauce and the lemon juice. Set aside.
3. Slice chicken in half lengthwise, place on small baking tray and pour buffalo mixture over chicken.
4. Heat chicken breasts for five minutes, and then top with bacon slices and mozzarella cheese.
5. Continue to cook for about three minutes or until cheese has started to brown.
6. Slice panini lengthwise and toast on the panini press to your prefrence.
7. In a mixing bowl, add diced cucumber, shredded lettuce, diced tomato and garlic caesar dressing, then combine.
8. Place the buffalo style chicken, bacon and cheese melt on the bottom panini loaf, top with ingredients from above and add top half of the panini loaf.
9. Put toothpicks at each end of the sandwich and slice on a sharp bias.