Bacon-Cheddar Chipotle Chicken Panini

• servings: 4 servings
• total time: 25 minutes

Ingredients

2 tablespoon light sour cream

2 tablespoon bottled light ranch salad dressing

¼ teaspoon ground chipotle or ancho chile pepper

4 0.75 inch thick slices wheat or whole grain bread from a 10-inch round loaf

8 ounce thinly sliced cooked chicken breast*

2 roma tomatoes, trimmed and thinly sliced crosswise

4 slices lower-sodium, less-fat bacon, crisp cooked

1 cup fresh baby spinach leaves

4 slices reduced-fat cheddar cheese (3 oz.)

Nonstick cooking spray

Directions

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.

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.

Nutrition

• Calories: 407 kcal
• Total Fat: 13 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Cholesterol: 69 mg
• Sodium: 645 mg
• Total Carbohydrate: 38 g
• Total Sugars: 6 g
• Protein: 32 g