Frontega Chicken Panini

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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 626kcal

Ingredients

Frontega Chicken Panini

  • 1/4 cup Mayonnaise
  • 1 Chipotle chile in adobo finely chopped plus adobo sauce to taste
  • 1/4 tsp Kosher salt plus more if needed
  • 1/8 tsp Black pepper plus more if needed
  • 1 1/2 cups Rotisserie chicken shredded
  • 2 pieces Focaccia bread halved horizontally about 4”x4”
  • 1/4 cup Fresh basil
  • 4 oz Mozzarella cheese sliced 1/4" thick
  • 1 Tomato sliced 1/4" thick
  • 1/2 Red onion thinly sliced
  • 1 tsp Extra-virgin olive oil
  • 2 oz BBQ potato chips
  • 2 Pickle spears

Homemade Lemonade

  • 1/2 cup Lemon juice fresh squeezed
  • 16 oz Water
  • 2 TBSP Sugar use to taste
  • Ice cubes for serving
US Customary - Metric

Instructions

  • In a small bowl, stir mayonnaise, chipotle, adobo sauce, salt, and pepper.
  • Place chicken in a medium heatproof bowl. Cover and microwave in 15-second increments, stirring between each, until warmed through, about 1 minute total.
  • Place the bottom halves of the focaccia on a clean surface. Spread chipotle mayo on each slice, then layer with basil. Add the chicken on top, seasoning with pepper. Layer mozzarella and tomato over the chicken, and generously season with salt and pepper. Top with onion. Spread the remaining chipotle mayo on the top halves of the focaccia, then close the sandwiches.
  • Heat a panini press or a large heavy pan over medium heat. Brush with oil. Working in batches if necessary, add sandwiches to panini press or pan; close press or top sandwich with another heavy pan.
  • Cook sandwiches until focaccia is crisp and golden brown on both sides and mozzarella is melted, 3 - 4 minutes. Toasting in a pan, cook until golden to brown and toasty on the bottom, 2 - 3 minutes, then remove the top pan, flip sandwiches, and continue to cook until golden brown on top and mozzarella is melted, 1 - 2 minutes more.
  • Mix all of the ingredients for the lemonade. Serve over ice if desired.
  • Serve frontega chicken panini with barbecue chips, pickle, and homemade lemonade.

Nutrition

Calories: 626kcal | Carbohydrates: 42g | Protein: 17g | Fat: 45g | Saturated Fat: 11g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 1562mg | Potassium: 744mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1156IU | Vitamin C: 42mg | Calcium: 465mg | Iron: 1mg

Frontega Chicken Panini

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2
Calories 626 kcal

Ingredients
 
 

Frontega Chicken Panini

  • 1/4 cup Mayonnaise
  • 1 Chipotle chile in adobo finely chopped plus adobo sauce to taste
  • 1/4 tsp Kosher salt plus more if needed
  • 1/8 tsp Black pepper plus more if needed
  • 1 1/2 cups Rotisserie chicken shredded
  • 2 pieces Focaccia bread halved horizontally about 4”x4”
  • 1/4 cup Fresh basil
  • 4 oz Mozzarella cheese sliced 1/4" thick
  • 1 Tomato sliced 1/4" thick
  • 1/2 Red onion thinly sliced
  • 1 tsp Extra-virgin olive oil
  • 2 oz BBQ potato chips
  • 2 Pickle spears

Homemade Lemonade

  • 1/2 cup Lemon juice fresh squeezed
  • 16 oz Water
  • 2 TBSP Sugar use to taste
  • Ice cubes for serving

Instructions
 

  • In a small bowl, stir mayonnaise, chipotle, adobo sauce, salt, and pepper.
  • Place chicken in a medium heatproof bowl. Cover and microwave in 15-second increments, stirring between each, until warmed through, about 1 minute total.
  • Place the bottom halves of the focaccia on a clean surface. Spread chipotle mayo on each slice, then layer with basil. Add the chicken on top, seasoning with pepper. Layer mozzarella and tomato over the chicken, and generously season with salt and pepper. Top with onion. Spread the remaining chipotle mayo on the top halves of the focaccia, then close the sandwiches.
  • Heat a panini press or a large heavy pan over medium heat. Brush with oil. Working in batches if necessary, add sandwiches to panini press or pan; close press or top sandwich with another heavy pan.
  • Cook sandwiches until focaccia is crisp and golden brown on both sides and mozzarella is melted, 3 - 4 minutes. Toasting in a pan, cook until golden to brown and toasty on the bottom, 2 - 3 minutes, then remove the top pan, flip sandwiches, and continue to cook until golden brown on top and mozzarella is melted, 1 - 2 minutes more.
  • Mix all of the ingredients for the lemonade. Serve over ice if desired.
  • Serve frontega chicken panini with barbecue chips, pickle, and homemade lemonade.

Nutrition

Calories: 626kcalCarbohydrates: 42gProtein: 17gFat: 45gSaturated Fat: 11gPolyunsaturated Fat: 16gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 49mgSodium: 1562mgPotassium: 744mgFiber: 4gSugar: 19gVitamin A: 1156IUVitamin C: 42mgCalcium: 465mgIron: 1mg
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