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Frontega Chicken Panini

Prep Time 15 minutes
Cook Time 15 minutes
Servings 2
Calories 944kcal

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 as needed
  • 1/8 tsp Black pepper plus more as 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 Pickle spears

Carrots and Hummus

  • 1 cup Carrots peeled and cut into sticks (or use baby carrots)
  • 1/2 cup Hummus

Chia Fresca

  • 1/2 cup Lemon juice
  • 16 oz Sparkling water
  • 2 TBSP Maple syrup or honey (your choice)
  • 1/2 tsp Chia seeds
  • pinch Salt
  • 2 sprigs Fresh mint for garnish
US Customary - Metric

Instructions

  • Prepare all ingredients as listed.
  • In a small bowl, mix the mayonnaise, chipotle chile, adobo sauce, kosher salt, and black pepper.
  • Spread chipotle mayo inside the focaccia. Layer with fresh basil, chicken, mozzarella, tomato, and sliced red onion. Then close the sandwiches.
  • Heat a panini press. Place the sandwiches in the press. Cook until the focaccia is crisp and golden brown on both sides and the mozzarella is melted.
  • For the chia fresca, combine all the ingredients. Let sit for 5 minutes to allow the chia seeds to bloom.
  • Serve the frontega chicken panini with carrot sticks, hummus, pickle spears, and sparkling chia fresca.

Nutrition

Calories: 944kcal | Carbohydrates: 44g | Protein: 70g | Fat: 56g | Saturated Fat: 15g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 219mg | Sodium: 2344mg | Potassium: 808mg | Fiber: 9g | Sugar: 22g | Vitamin A: 11909IU | Vitamin C: 40mg | Calcium: 539mg | Iron: 3mg