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 halved horizontally about 4”x4”
- ¼ cup Fresh basil
- 4 oz Mozzarella cheese sliced ¼" thick
- 1 Tomato sliced ¼" thick
- ½ 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
- 20 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.
- 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 - 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: 817kcal | Carbohydrates: 42g | Protein: 17g | Fat: 66g | Saturated Fat: 15g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 1742mg | Potassium: 750mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1174IU | Vitamin C: 42mg | Calcium: 469mg | Iron: 1mg
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 halved horizontally about 4”x4”
- ¼ cup Fresh basil
- 4 oz Mozzarella cheese sliced ¼" thick
- 1 Tomato sliced ¼" thick
- ½ 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
- 20 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.
- 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 - 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: 817kcalCarbohydrates: 42gProtein: 17gFat: 66gSaturated Fat: 15gPolyunsaturated Fat: 28gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 60mgSodium: 1742mgPotassium: 750mgFiber: 4gSugar: 19gVitamin A: 1174IUVitamin C: 42mgCalcium: 469mgIron: 1mg
Tried this recipe?Let us know how it was!