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Read the full recipe after the video.

Recipe Summary

total:
25 mins
Servings:
4
Yield:
2 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl stir together sour cream, dressing, and chipotle pepper. Spread one side of each bread slice with the chipotle cream. Top one slice of bread with chicken, tomato, bacon, spinach leaves, and cheese, then add the second bread slice.

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  • Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick skillet with cooking spray. Preheat griddle over medium heat or according to manufacturer's directions. Add sandwiches (in batches if needed). If using griddle or grill, close lid and cook 2 to 3 minutes or until bread is toasted. (If using a skillet, place a heavy plate on top of sandwiches. Cook 1 to 2 minutes or until bottoms are toasted. Carefully remove plate. Turn sandwiches over and top with plate. Cook 1 to 2 minutes more or until bread is toasted.) Cut sandwiches in half; serve warm.

*Tip

For 8 ounces cooked chicken breast, start with 10 ounces boneless skinless chicken breast halves. Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick skillet with cooking spray. Preheat over medium heat or according to manufacturer's directions. Add chicken. If using griddle or grill, close lid and grill 6 to 7 minutes or until done (165°F). (If using skillet, cook chicken 10 to 12 minutes or until done, turning once.) Cool chicken slightly; thinly slice crosswise.

Nutrition Facts

407 calories; fat 13g; cholesterol 69mg; saturated fat 4g; carbohydrates 38g; mono fat 1g; poly fat 1g; insoluble fiber 7g; sugars 6g; protein 32g; vitamin a 1710.4IU; vitamin c 11.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 8.1mg; vitamin b6 0.4mg; folate 38.2mcg; vitamin b12 0.2mcg; sodium 645mg; potassium 295mg; calcium 193mg; iron 1.2mg.
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