Ingredients Jump to Instructions ↓

  1. 2 boneless, skinless chicken breast halves, each about 8 oz., tenders

  2. removed and breasts butterflied

  3. 8 tsp. spicy chipotle rub

  4. 8 slices country-style bread, each cut on the bias

  5. 1/2 inch thick

  6. Olive oil for brushing

  7. 8 tsp. mayonnaise

  8. 8 oz. Monterey jack cheese, shredded

  9. 1 avocado, peeled, pitted and cut into slices

  10. 1/4 inch thick

Instructions Jump to Ingredients ↑

  1. Preheat an electric panini press to 400°F according to the manufacturer's instructions.

  2. Rub each chicken breast on both sides with 2 tsp. chipotle rub. Place 1 chicken breast on the preheated panini press, close the lid, and cook until the chicken is firm in the center and nicely grill-marked on both sides, 6 to 7 minutes. Transfer to a plate. Repeat to cook the remaining chicken breast. Cut each breast in half.

  3. Brush one side of each bread slice with olive oil. Turn the slices over and spread each with 1 tsp. mayonnaise. Sprinkle 1/4 cup cheese on each of 4 slices. Top with the chicken and avocado slices, dividing evenly, then sprinkle each with 1/4 cup cheese. Top each sandwich with one of the remaining bread slices, oiled side up.

  4. Place 2 of the sandwiches on the panini press, close the lid, and cook until the bread is golden and the cheese is melted, 3 to 4 minutes. Transfer the sandwiches to a cutting board. Repeat to cook the remaining sandwiches. Cut the sandwiches in half and serve immediately. Serves 4.

  5. Williams-Sonoma Kitchen


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