Ingredients
Frontega Chicken Panini
- ½ cup Mayonnaise
- 1 Chipotle chile in adobo finely chopped plus adobo sauce to taste
- ¼ tsp Kosher salt plus more
- ⅛ tsp Black pepper freshly ground plus more
- 1.5 cup Rotisserie chicken shredded
- 2 pieces Focaccia bread about 4inch x 4inch halved horizontally
- ¼ cup Fresh basil
- 4 slices Mozzarella cheese
- 1 Tomato sliced ¼" thick
- ½ Red onion thinly sliced
- 1 tsp Extra-virgin olive oil
- 2 oz Potato chips
- 2 Pickle spears
Pineapple Mint Juice
- 16 oz Pineapple juice
- 2 TBSP Fresh mint
- Ice cubes (optional)
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.
- Lay focaccia bottoms on a clean surface. Spread chipotle mayo over each slice; top with basil. Arrange chicken over each slice; season with pepper. Top each with mozzarella and tomato; generously season with salt and pepper. Top each with onion. Spread the rest of chipotle mayo onto each focaccia top and close 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 to 4 minutes. If toasting in a pan, cook until golden to brown and toasty on the bottom, 2 to 3 minutes, then remove the top pan, flip sandwiches, and continue to cook until golden brown on top and mozzarella is melted, 1 to 2 minutes more.
- Mix all of the ingredients for the pineapple mint juice. Serve over ice if desired.
- Serve frontega chicken panini with chips, pickle, and pineapple mint juice.
Nutrition
Calories: 878kcal | Carbohydrates: 56g | Protein: 18g | Fat: 66g | Saturated Fat: 15g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 1728mg | Potassium: 1010mg | Fiber: 4g | Sugar: 28g | Vitamin A: 1394IU | Vitamin C: 43mg | Calcium: 499mg | Iron: 2mg
Frontega Chicken Panini
Ingredients
Frontega Chicken Panini
- ½ cup Mayonnaise
- 1 Chipotle chile in adobo finely chopped plus adobo sauce to taste
- ¼ tsp Kosher salt plus more
- ⅛ tsp Black pepper freshly ground plus more
- 1.5 cup Rotisserie chicken shredded
- 2 pieces Focaccia bread about 4inch x 4inch halved horizontally
- ¼ cup Fresh basil
- 4 slices Mozzarella cheese
- 1 Tomato sliced ¼" thick
- ½ Red onion thinly sliced
- 1 tsp Extra-virgin olive oil
- 2 oz Potato chips
- 2 Pickle spears
Pineapple Mint Juice
- 16 oz Pineapple juice
- 2 TBSP Fresh mint
- Ice cubes (optional)
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.
- Lay focaccia bottoms on a clean surface. Spread chipotle mayo over each slice; top with basil. Arrange chicken over each slice; season with pepper. Top each with mozzarella and tomato; generously season with salt and pepper. Top each with onion. Spread the rest of chipotle mayo onto each focaccia top and close 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 to 4 minutes. If toasting in a pan, cook until golden to brown and toasty on the bottom, 2 to 3 minutes, then remove the top pan, flip sandwiches, and continue to cook until golden brown on top and mozzarella is melted, 1 to 2 minutes more.
- Mix all of the ingredients for the pineapple mint juice. Serve over ice if desired.
- Serve frontega chicken panini with chips, pickle, and pineapple mint juice.
Nutrition
Calories: 878kcalCarbohydrates: 56gProtein: 18gFat: 66gSaturated Fat: 15gPolyunsaturated Fat: 28gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 60mgSodium: 1728mgPotassium: 1010mgFiber: 4gSugar: 28gVitamin A: 1394IUVitamin C: 43mgCalcium: 499mgIron: 2mg
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