Ingredients
Chipotle Mayo
- 1/4 cup mayonnaise
- 1 chipotle pepper in adobo sauce (minced)
- 1-2 teaspoons adobo sauce (depending on desired spice level)
Panini
- 4 slices focaccia bread (or ciabatta)
- 1-1.5 pounds cooked, shredded chicken
- 8 slices fresh mozzarella cheese
- 1 Roma tomato, thinly sliced
- 1/4 red onion, thinly sliced
- Fresh basil leaves, chopped
- Olive oil or cooking spray
Instructions
1. Make the Chipotle Mayo
- In a small bowl, combine the mayonnaise, minced chipotle pepper, and adobo sauce. Whisk until well blended. Taste and adjust spice level if needed.
2. Prep the Ingredients
- Thinly slice the tomato and red onion.
- Roughly chop the basil.
3. Assemble the Panini
- Spread a generous layer of chipotle mayo on one side of each slice of bread.
- Layer the chicken, mozzarella cheese, tomato slices, red onion, and basil on the bottom slice of bread.
- Top with the other slice of bread.
4. Cook the Panini
– Panini Press Method
- Preheat your panini press to medium heat.
- Lightly coat the top and bottom of the panini with olive oil or cooking spray.
- Place the sandwich in the panini press and cook for 4-6 minutes or until golden brown, crispy, and the cheese is melted.
– Skillet Method
- Heat a large skillet or grill pan over medium heat.
- Lightly coat the top and bottom of the panini with olive oil or cooking spray.
- Place the sandwich in the skillet and use a heavy pot or pan to press it down.
- Cook for 3-5 minutes per side, or until golden brown, crispy, and the cheese is melted.
5. Slice and Serve
- Slice your panini in half and enjoy immediately!
Tips
Chicken: Use rotisserie chicken for convenience, or cook your own chicken breasts or thighs for maximum flavor.
Bread: Focaccia is traditional, but ciabatta works equally well. Look for bread with good, crusty texture.
Customization: Add your favorite toppings like avocado or roasted peppers.
No Panini Press? The skillet method works great—just make sure you weigh the sandwich down to get that signature pressed effect.
