Buffalo Chicken Ranch Panini Meal Prep

Ingredients

• 28 slices Panini bread or sourdough
• 28 slices Thin-cut Swiss cheese (Two slices per sandwich; approximately 35 calories per slice.)
• 2.5 kg Trimmed chicken thighs (Trim excess fat before seasoning.)
• 2 packets Buffalo seasoning
• 0.333 cup Light mayonnaise
• 0.5 cup Frank's buffalo sauce
• Fat-free ranch dressing (Drizzle over each sandwich; amount not specified.)
• 1 Large red onion (Slice thinly.)
• 2 tbsp Red wine vinegar
• 1 tbsp Honey

Steps

1. 1

   Trim the chicken thighs, removing visible excess fat. Arrange the chicken in a single layer in a baking dish or on a rimmed baking sheet.

2. 2

   Coat the chicken evenly with the two packets of buffalo seasoning, making sure all surfaces are seasoned.

3. 3

   Preheat the oven to 400°F (205°C). Bake the seasoned chicken for about 30 minutes, or until the thickest pieces reach an internal temperature of 160°F (71°C) as stated in the source.

4. 4

   Remove the chicken from the oven and let it rest for 5 minutes. For food safety, verify that the chicken reaches 165°F (74°C) before serving; carryover cooking may raise the temperature during the rest.

5. 5

   While the chicken cooks, slice the red onion thinly and place it in a bowl or container.

6. 6

   Add the red wine vinegar and honey to the onion. Toss thoroughly and let the onions sit while preparing the remaining components so they become lightly sweet and tangy.

7. 7

   Stir together the light mayonnaise and Frank's buffalo sauce in a small bowl until smooth and evenly combined.

8. 8

   Slice or portion the rested chicken into sandwich-sized pieces. Keep the portions as even as possible so the 14 sandwiches are consistent.

9. 9

   Lay out 14 slices of bread. Add chicken to each sandwich, followed by the sweet red onions and two slices of thin-cut Swiss cheese per sandwich.

10. 10

    Add the buffalo-mayo sauce and drizzle each sandwich with fat-free ranch. Use the ranch amount desired for each sandwich because the source does not specify a quantity.

11. 11

    Top with the remaining 14 slices of bread. If desired, toast or press the sandwiches in a panini press until the bread is crisp and the cheese is melted.

12. 12

    Cool the sandwiches completely before refrigerating or freezing. Wrap individually for meal prep. The transcript states that they can be frozen and reheated for up to six months.

Notes

The post lists 504 calories, 40 g protein, 16.5 g fat, and 49 g carbohydrates per sandwich. The transcript gives somewhat different figures and says 12 sandwiches, but the written post specifies 14 sandwiches and is treated as definitive. Refrigerate prepared sandwiches or freeze them individually; thaw and reheat until hot throughout. The source does not specify a reheating method or time.

Nutrition per serving

• main
• meal prep
• high-protein
• lower-calorie
• American
• baked
• panini
• freezer-friendly