Grilled Chicken & Roasted Pepper Panini

Name: Grilled Chicken & Roasted Pepper Panini
Prep time: 15 min
Cook time: 14 min
Yield: 4
Cuisine: American,
Ingredients: 4 small boneless skinless chicken breast halves about 1 1/4 pounds; 1/2 cup Lawry's® Santa Fe Chili Marinade with Lime and Garlic divided; 1/4 cup mayonnaise; 1 medium red bell pepper halved and seeded; 4 slices Monterey Jack cheese; 4 crusty rolls split; 1 medium avocado peeled, seeded and thinly sliced; 4 Romaine lettuce leaves

Fire up you taste buds with grilled chicken seasoned Southwestern style and served in a sandwich with Monterey Jack cheese, avocado slices and grilled red bell peppers.

15m

PREP TIME

14m

COOK TIME

8

INGREDIENTS

Servings: 4

Ingredients

4 small boneless skinless chicken breast halves, about 1 1/4 pounds
1/2 cup Lawry's® Santa Fe Chili Marinade with Lime and Garlic, divided
1/4 cup mayonnaise
1 medium red bell pepper, halved and seeded
4 slices Monterey Jack cheese
4 crusty rolls, split
1 medium avocado, peeled, seeded and thinly sliced
4 Romaine lettuce leaves

INSTRUCTIONS

1 Place chicken in large resealable plastic bag or glass dish. Add 1/4 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
2 Meanwhile, mix mayonnaise and 1 tablespoon of the remaining marinade in small bowl. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.
3 Grill chicken over medium heat 6 to 7 minutes per side or until cooked through. Grill bell pepper 5 to 6 minutes per side or until tender. Brush chicken and bell pepper with remaining 3 tablespoons marinade. Top chicken with cheese slice 1 minute before cooking is completed. Toast rolls on the grill, if desired.
4 Cut bell pepper into strips. Spread mayonnaise mixture evenly on rolls. Top with lettuce, chicken, bell pepper and avocado.