Family Meal: BBQ Chicken Panini with Cheddar Cheese

and macaroni salad

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

A note about serious food allergies

Just because summer's over doesn't mean you can't recapture the magic on your dinner table. BBQ sauce adds sweet-sassy-molassey flavor to this chicken panini topped with melty cheddar and caramelized onions. Served next to a simple-yet-delicious macaroni salad, you can fill your house with summertime vibes even as the leaves are falling.

In Your Box

  • 2 Yellow Onions
  • 2 Celery Stalks
  • Info
    4 Mini Baguettes
  • 4 Boneless Skinless Chicken Breasts
  • Info
    6 oz. Elbow Macaroni
  • Info
    1 oz. Mayonnaise
  • Info
    2 Tbsp. Vegetable Seasoning Blend
  • 4½ oz. BBQ Sauce
  • Info
    4½ oz. Cheddar Cheese Slices
  • 3 oz. Shredded Red Cabbage
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 2 Baking Sheets
  • 1 Colander
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Halve and peel onions. Slice halves into thin strips. Trim ends off celery and cut into ¼" dice. Halve baguettes lengthwise. Use your fingers to hollow out baguettes slightly to make a ¼" deep trench. Rinse chicken breasts, pat dry, and season both sides with 1 tsp. salt and ½ tsp. pepper.

  • Step 2 - Make the Pasta Salad

    Make the Pasta Salad

    Add macaroni to boiling water and cook until tender, 7-9 minutes. Drain in colander and run cold water over pasta to stop cooking process. Shake colander to remove as much water as possible, then transfer pasta to a medium mixing bowl. Add mayonnaise, seasoning blend, celery, and ½ tsp. pepper to bowl and toss to combine. Refrigerate pasta salad until plating.

  • Step 3 - Cook the Chicken

    Cook the Chicken

    Heat a large non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and chicken to hot pan and cook until browned, 2-4 minutes per side. Transfer chicken to baking sheet and roast until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes. Rest 5 minutes before cutting into ⅓" slices. Reserve pan; no need to wipe clean. While chicken roasts, caramelize onions.

  • Step 4 - Caramelize the Onions

    Caramelize the Onions

    Return pan used to sear chicken to high heat. Add 1 Tbsp. olive oil and onions to hot pan. Season with 1 tsp. salt and ½ tsp. pepper. Cook, stirring constantly, 3 minutes. Reduce heat to medium and cook, stirring occasionally, until onions are golden brown and tender, 6-9 minutes. Remove from burner and set aside.

  • Step 5 - Assemble the Panini

    Assemble the Panini

    Replace foil on baking sheet and coat with cooking spray. Brush baguette insides with BBQ sauce. Assemble panini on baking sheet in this order: bottom half of roll, onions, chicken, cheese (halve to fit roll), red cabbage, and top roll. Lightly coat tops and bottoms of panini with cooking spray.

  • Step 6 - Press the Panini

    Press the Panini

    Place second baking sheet on top of panini and place an oven-safe heavy pot or pan on baking sheet. Bake until crunchy and lightly browned, 5-8 minutes. Remove to a cutting board and halve on an angle. Place panini on plate and serve pasta salad on side.