INGREDIENTS
- ½ cup mayonnaise
- 3 chipotle peppers in adobo sauce from 1 can
- 1 loaf focaccia bread cut into quarters and sliced in half horizontally
- 2 boneless, skinless chicken breasts cooked and sliced
- 8 ounces fresh mozzarella cheese sliced
- 1 tomato sliced
- ½ red onion thinly sliced
- 10 fresh basil leaves chopped
EQUIPMENT
- Panini Press Optional
INSTRUCTIONS
- Add the mayonnaise and chipotle peppers to the bowl of a food processor. Add in 1-2 teaspoons of the adobo sauce from the can. Pulse until smooth.½ cup mayonnaise,3 chipotle peppers in adobo sauce
- Spread the desired amount of chipotle mayo onto the tops and bottoms of the focaccia.1 loaf focaccia bread
- Layer on sliced chicken, mozzarella cheese, sliced tomato, red onion, and fresh basil.2 boneless, skinless chicken breasts,8 ounces fresh mozzarella cheese,1 tomato,½ red onion,10 fresh basil leaves
- Lightly grease a panini press with olive oil, butter, or nonstick spray and set over medium-high heat. Press each sandwich for 4-5 minutes, or until cheese is melted and bread is crispy. Serve immediately.
NOTES
Storage: Store Frontega chicken paninis in an airtight container in the refrigerator for up to 2 days. Lightly toast or bake in a 350°F oven for 5-8 minutes to reheat.