My family likes the Southwest Chicken Panini Sandwich from Stouffers, so I came up with this recipe using some dressing that I had in the refrigerator. It turned out really good. I'm sure you could use any leftover chicken. My son likes to use Sonoma Jack Habanero Cheese on his sandwich for more of a kick.
Grilled Southwest Chicken Sandwich
4 cup(s) (4 boneless) CHICKEN BREASTS; Cooked, Shredded.
1/3 cup(s) BACON; Cooked And Cut Up.
1/3 cup(s) RED ONION; Chopped.
3/4 cup(s) LITEHOUSE JALAPENO RANCH DRESSING
BUTTER; Or Margarine.
PEPPER JACK CHEESE; Sliced.
1/4 cup(s) GREEN BELL PEPPER; Chopped.
1/4 cup(s) RED BELL PEPPER; Chopped.
BLACK PEPPER; To Taste.
Fry bacon slices until crisp.
When bacon is cool enough to handle, chop into bite small pieces.
Grill chicken breast on BBQ until done.
Remove chicken to a plate and shred chicken into bite size pieces.
In a mixing bowl combine warm shredded chicken, red onion, red and green bell peppers, dressing and pepper to taste.
To make sandwich, take a slice of bread and spread some of the chicken mixture over the slice of bread.
Top chicken with a slice of cheese then another slice of bread.
Butter both sides of bread.
Place sandwich in a fry pan over medium high heat and grill sandwich until golden brown on one side; flip sandwich over and continue to grill sandwich until bread is golden brown and cheese starts to melt.
Yields 4 to 5 sandwiches.