A few recommendations: we used 2 chicken tenders per sandwich, so I cooked 8 (enough for our two sandwiches today, with fixings for another 2 tomorrow OR we could use the spicy chicken on salads or something else); for the hot pepper sauce, I found a Smoked Chipotle version of Tobasco sauce at the commissary ~ it was perfect!; instead of putting whole tenders on the sandwiches, next time we'll chop them up and then toss them in the rest of the sauce before grilling them (this should help alleviate the issue of the chicken squishing out of the bread as you bite); we don't have a panini/grill pan, so I used my George Foreman (you know, the standard lean, mean, grilling machine that all college students had in their dorm rooms?), and it worked great; lastly, instead of regular bread, we used some whole wheat burger buns that we had left over from another night, and those were fabulous flattened out a bit in the grill. Oh, and if you're not in the mood to heat up the oven in the middle of the day, a can of precooked chicken breast tossed in pepper sauce would be a fast and easy substitute.
We'll definitely be doing these sammies again, and next time I'll have celery sticks on the side to scoop up the blue cheese drips on the plate. :)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000002012804
This toasted sandwich delivers classic bar-food taste in a healthier package.
Yield: 4 servings (serving size: 1 sandwich)
Ingredients
* 1/4 cup hot pepper sauce, divided
* 1 pound chicken breast tenders
* 1/2 cup (2 ounces) crumbled blue cheese
* 6 tablespoons canola mayonnaise
* 8 (1-ounce) slices white or sourdough bread
Preparation
Preheat broiler; coat broiler pan with cooking spray. Combine 2 tablespoons sauce and chicken in a medium bowl, tossing to coat. Arrange chicken in a single layer on broiler pan; broil 4 minutes on each side or until done. Place chicken in a bowl; toss with remaining 2 tablespoons sauce. Combine cheese and mayonnaise. Spread 3 tablespoons cheese mixture on each of 4 bread slices; top each with one-fourth of cooked chicken and 1 bread slice. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange 2 sandwiches in pan. Place a cast-iron or heavy skillet on top of sandwiches; press gently. Cook for 3 minutes on each side or until bread is toasted (leave skillet on sandwiches while they cook). Repeat procedure with remaining 2 sandwiches.
Nutritional Information
Calories: 402
Fat: 16.2g (sat 4.9g,mono 6g,poly 3.5g)
Protein: 32.4g
Carbohydrate: 29.1g
Fiber: 3g
Cholesterol: 75mg
Iron: 0.8mg
Sodium: 724mg
Calcium: 100mg
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