Super Bowl Buffalo Chicken Panini
- 1-1/2 lbs. boneless, skinless chicken thighs, sliced into 1/2" strips
- 12-oz. bottle of Buffalo wing sauce (i.e., Frank's Red Hot Buffalo Wing Sauce)
- 1 large red onion, sliced into thin rings
- 2 teaspoons granulated sugar
- 4-6" pita breads
- 1/2 cup blue cheese, crumbled
- Add chicken and Buffalo wing sauce to a large saucepan over medium-high heat. Bring to a boil, then lower heat, cover and simmer for 15 minutes or until chicken is cooked through well.
- While the chicken is simmering, heat butter in a large saute pan over medium heat. Saute onions for 13 minutes until soft. Stir in sugar and saute for another 10 minutes or until onions are caramelized. Set aside.
- Heat the panini grill to 350 degrees.
- Assemble and grill each sandwich one at a time to ensure the pita breads do not break. Microwave a pita on high for 15 seconds (it should be malleable enough to fold without breaking; if not, microwave for a few more seconds). Lay the pita flat on a clean work surface. Place 1/4 of the caramelized onions on half of the pita. Add chicken on top of the onions with a slotted spoon, draining most of the sauce through the spoon. Top the chicken with about 2 tablespoons of the blue cheese.
- Carefully fold the pita over the filling and transfer it to the panini press. Grill at a medium-high grill height for 5 minutes until cheese is melted and pita is toasted. Serve hot.
chicken, wing sauce, red onion, sugar, pita breads, blue cheese
Taken from www.epicurious.com/recipes/member/views/super-bowl-buffalo-chicken-panini-1258552 (may not work)