YIELD: 12 servings

24 each ready-to-cook hot-spiced chicken tenderloins
3 cups cream cheese, softened
1⁄2 cup cayenne pepper sauce
24 each flatbread rounds, 7”
3 cups celery, julienned
3 cups carrots, julienned
24 slices fresh tomato
4 cups mozzarella cheese, shredded
12 whole pepperoncini, drained
4 cups prepared blue cheese dressing

1. Deep fry chicken tenderloins at 350°F for 3 1/2 to 5 minutes, until chicken is no longer pink. Remove from fryer and drain; keep warm above 140°F.
2. Combine cream cheese and cayenne pepper sauce in food processor and process until fully blended. Cover and chill to hold.
3. PER SERVING: Place 2 flatbread rounds on a flat work surface, bubbly side up. Spread each flatbread with 2 Tbsps. cream cheese mixture. Sprinkle 1/4 cup each of celery and carrots evenly over cream cheese. Add 2 tomato slices and 1/3 cup mozzarella cheese. Slice 2 tenderloins on the bias into 6 equal pieces and layer on top of cheese. Close sandwich with second flatbread.
4. Grill on preheated, oiled panini grill for 3 minutes or until cheese is melted and flatbread is golden and grill marked. Remove from grill and slice in half. Arrange on plate; garnish with 1 pepperoncini and portion 1/3 cup dressing in individual ramekin.

Photo and recipe from Tyson Foods.