Amp up sandwich night with these Southwest Avocado Chicken Panini Sandwiches featuring fresh California Avocados.
Sandwich night is a common thing in our house. Sandwiches are quick, filling and portable – which for a busy family on the go is key!
One way to amp up sandwich night is by breaking out your panini press. I seem to go in spurts with using our panini press…I sometimes forget all about it, but then when I use it I’m quickly reminded what an awesome little appliance it is. There’s something about a toasted panini sandwich to really make sandwich night great!
This Southwest Avocado Chicken Panini is one of my favorite sandwiches to make for a couple of reasons. First of all, the flavors blend together so nicely to make an amazing chicken panini. Secondly, it’s quick and easy – the chicken can be made ahead of time and then assembled as a sandwich and pressed whenever you are ready to eat. I love meals that can be done ahead of time – especially on busy nights. Instead of just slapping a couple pieces of cold cuts onto some bread, this sandwich can be made with just a little bit more effort but incredible results.
If you love sandwich night as much as we do, but are looking to take it to the next level, I highly recommend getting a panini press and making these Southwest Avocado Chicken Panini Sandwiches!
Southwest Avocado Chicken Panini Recipe
- 1 Tablespoon coconut oil or Olive Oil
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1 pound boneless chicken tenderloins
- 2 ripeCalifornia Avocados pit and peeling removed
- 1 Roma tomato chopped
- 1/4 teaspoon salt
- 1 Tablespoon olive oil
- 1 teaspoon lemon juice
- 1 red bell pepper seeded and cut into strips
- 4 slices provolone cheese
- 8 slices sourdough bread
For the chicken:
In a small bowl combine garlic powder, chili powder, salt and paprika. Rub over both sides of the chicken.
Place coconut oil in a large skilled and heat to medium. Carefully add chicken, cooking for 6 minutes on each side, or until chicken is cooked through and juices run clear.
For the panini sandwiches:
Place California Avocados, chopped tomatoes, salt, olive oil and lemon juice in a small bowl. Mash together until smooth.
Assemble each sandwich by spreading an even amount of avocado mixture on 4 slices of bread. Next, layer red peppers, cooked chicken, cheese then top with the other slice of bread.
Warm up your panini press and spray with cooking spray. Add each sandwich individually and press. Cook for approximately 5 minutes each, or until cheese is melted and bread is toasted.
Disclosure: I am honored to be a brand ambassador for California Avocados. For more quick and easy recipes featuring California Avocados, check out the recipe page of their website!