Juanita’s Panini


  • 1 (15 oz.) can Juanita’s Nacho Cheese Sauce
  • 2 bolillo rolls or French bread, sliced horizontally
  • 6 oz. of deli meat or leftover chicken sliced
  • 1 thinly sliced tomato
  • Butter


  1. In a small saucepan, heat Juanita’s Nacho Cheese until well blended and smooth. The goal is a thick spreadable cheese for sandwiches.

  2. Slice bread in half from end to end. Spread both sides generously with Juanita’s Nacho Cheese. Top with deli meat and sliced tomato. Give each sandwich a little press with the palm of your hand to flatten slightly.

  3. Heat a large skillet over medium heat with ¼ tbsp. butter. Place sandwich in hot buttered skillet and a heavy piece of cookware over the panini (cast iron works great!) Cook for about 2 minutes until golden brown and crunchy.

  4. Butter the top of the panini and flip. Place cookware on top again to flatten further. Cook for 1-2 minutes.

* Tip: for better flavor add sliced jalapeño to sandwich while assembling. Store leftover nacho cheese in the refrigerator and reheat in the microwave for a quick chips and dip snack.