Chipotle Chicken Panini

Tender chicken breasts are seasoned with our smoky chipotle rub to give these grilled sandwiches a spicy Southwestern flair. To streamline preparation, the panini press does double duty: It is first used to cook the chicken and then to grill the sandwiches to crisp, golden-brown perfection.

Yield:

Serves 4

Ingredients

1. 2 boneless, skinless chicken breast halves, each about 8 oz., tenders removed and breasts butterflied
2. 8 tsp. spicy chipotle rub
3. 8 slices country-style bread, each cut on the bias 1/2 inch thick
4. Olive oil for brushing
5. 8 tsp. mayonnaise
6. 8 oz. Monterey jack cheese, shredded
7. 1 avocado, peeled, pitted and cut into slices 1/4 inch thick

Directions

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.

Notes