Chris came in the house as the chicken was simmering and kept saying it smelled so good – at least he was excited about dinner! Grumpy asked me what I was making and when I told him, he was a good boy and kept his mouth shut. I think he knew better.
I modified Kathy’s recipe a little. I will put my modifications in red:
Superbowl Buffalo Chicken Panini
adapted from Panini Happy
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) (I “winged it here, I added enough sauce to cover the chicken)
1 large red onion, sliced into thin rings (I sauteed in 1 tablespoon butter) 2 teaspoons granulated sugar (I didn’t use this but next time I probably will)
4-6″ pita breads (I used 4 cibatta rolls instead)
1/2 cup blue cheese, crumbled
about 1 cup of Mozzarella cheese, shredded
Add chicken and Buffalo wing sauce (and 1 tablespoon butter) 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.
Preheat the panini griddle.
Since I used cibatta bread instead, I will tell you from this point on how I assembled my sandwiches. I assembled 2 at a time – I sprayed the bottom of the bread with butter spray and sat it on the grill. I then layered as follows: