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Southwest Avocado Chicken Panini Recipe

Amp up sandwich night with these Southwest Avocado Chicken Panini Sandwiches.
Course Main
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 sandwiches
Author Dine & Dish


  • 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


  1. For the chicken:
  2. In a small bowl combine garlic powder, chili powder, salt and paprika. Rub over both sides of the chicken.
  3. 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.
  4. For the panini sandwiches:
  5. Place California Avocados, chopped tomatoes, salt, olive oil and lemon juice in a small bowl. Mash together until smooth.
  6. 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.
  7. 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.