Southwestern Chili Panini

by on January 6, 2010

Southwestern Chili Panini

[tweetmeme] Suffice it to say Southwestern Chili Panini aren’t likely to win any sandwich beauty pageants. But while they might not be much of a feast for the eyes, let me assure you that your mouth will be very happy you decided to make them.

With the colder temperatures and football championships upon us, it’s chili-making season. I just tried a new-to-me chili recipe (posted on my other blog, Cooking On the Side) earlier this week and it was so flavorful and satisfying I knew the leftovers would make a terrific sandwich filling. I added in other favorite chili toppings – shredded cheddar cheese, sour cream and red onions – and piled it all onto a hollowed-out sourdough roll. I could have stopped here and enjoyed a great sandwich, but taking the final step of grilling it allowed the bread to crisp on the outside and remain soft and piping hot on the inside. Sloppy, delicious heaven.

Southwestern Chili Panini

No specific ingredient quantities here – it all depends on how much chili you have on hand and how full you dare to stuff the bread. 🙂


Sourdough rolls, split lengthwise (don’t cut all the way through, to leave a “hinge” intact)
Sour cream
Red onion, sliced thinly into rings
Chili (I’ve got a good recipe on Cooking On the Side)
Shredded sharp cheddar cheese


Preheat the panini grill to medium-high heat.

For each sandwich: Pull some of the crumbs out of the sourdough roll to make room for the fillings. Spread sour cream inside the bottom half of the roll. Top with red onions, chili and cheddar cheese. Close the sandwich and grill for 6-7 minutes until the cheese is melted and bread is toasted. Serve immediately and enjoy!

If you liked this post, you might also enjoy:

>Ready to buy a panini press? Check out my Panini Press Buying Guide for the features to look for.

>Want more panini recipes? See my Recipe Index for a list of all recipes on Panini Happy.

>Traveling to a new city soon? Browse Panini Happy’s Great American Sandwich Guide to find the best sandwiches across the country!

{ 10 comments… read them below or add one }

1 Natashya January 7, 2010 at 7:57 am

Oh yum! The best winter sammie ever!
.-= Natashya´s last blog ..Fastest Slowest Easiest Healthiest Breakfast =-.


2 Cookie January 8, 2010 at 11:12 am

I got a Panini maker for Christmas and can’t wait to try this recipe! SF has been really cold lately so chili is the perfect answer. I didn’t even know you had another blog! I love it!
.-= Cookie´s last blog ..1, 2, 3, 4…We’ve Got Dinner Strait from Trader Joe’s! =-.


3 Kevin January 9, 2010 at 6:05 am

That chili panini looks nice and melted and good!


4 The Teacher Cooks January 9, 2010 at 6:53 pm

This does look delicious!!


5 lo January 12, 2010 at 3:50 pm

Are you kidding? That sammich might not be photogenic, but it looks absolutely fabulous!

We used to stuff chili right into the sides of uncut rolls, fill them with cheese, and bake them in the oven. Bet this comes very close to that without all the effort of hollowing out the buns!
.-= lo´s last blog ..Leftover Bliss: Bánh mì Sammiches =-.


6 Sook January 13, 2010 at 2:17 pm

I looked through all your panini recipes and they all look so great! I’m bookmarking them. Thanks!
.-= Sook´s last blog ..Cheesy Baked Red Potatoes =-.


7 Liz - Meal Makeover Mom January 14, 2010 at 3:40 pm

Stick-to-your ribs came immediately to mind when I saw your new recipe. Yum. It’s so cold here in New England — that sandwich would hit the spot. I’m a big fan of caramelized onions … which I think would be so yummy on your sandwich too.


8 Kathy January 14, 2010 at 3:44 pm

I agree! The sweetness of the onions would be wonderful with the heat 🙂


9 Cristie February 4, 2010 at 5:42 pm

What a delicious looking sandwich! Love everything about it from the onions to the meat. I think we’ll be enjoying this during half-time this weekend!


10 Ingrid July 20, 2010 at 3:56 pm

This looks like my favorite so far!


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