Gluten-Free Wide Loaf Chili Chicken Panini

Directions

Chili Sauce 

1. Combine all ingredients for Chili Sauce and whisk together. Set aside. 

Chili Chicken 

1. Salt and pepper chicken strips and set aside.
   
2. In a skillet heat 3 tablespoons olive oil over medium heat. Brown chicken slightly for 2 minutes per side. Add half of the prepared Chili Sauce. Mix to coat. 
   
3. Finish cooking chicken over medium heat. Continue cooking until sauce thickens and reduces (approx. 8 - 10 minutes).
   
4. Remove Chili Chicken from skillet. Set aside. 

Toppings

1. In a small saucepan, simmer reserved Chili Sauce over medium-low heat. Cook until reduced (approx. 8 - 10 minutes). Be careful not to burn sauce. Set aside.
2. Boil carrot sticks in ¼ cup water until semi firm (approx. 5 minutes). Drain and pat dry. Set aside.

Assemble

1. Preheat Panini Maker. 
   
2. Top a slice of Kinnikinnick Wide Loaf White with a half slice of Havarti. 
   
3. Divide Chili Chicken Filling into 4 portions.
   
4. Top Havarti slice with 1 portion of Chili Chicken Filling, ¼ of the cooked carrot sticks and ½ a green onion. 
   
5. Drizzle with 1 tablespoon reduced Chili Sauce.
   
6. Top with ½ slice of Havarti cheese and slice of bread.
   
7. Place Chili Chicken Panini in Panini maker. Toast until cheese is melted and bread is toasty. Cook times will vary depending on panini maker. 
   
8. Repeat. 
   
9. Use remaining Chili Sauce for dipping or store remaining Chili Sauce in the refrigerator for up to two weeks. 

Yields 4 panini