Frontega Chicken @ PaneraWe used to get this sandwich at Panera - but then they changed their bread so it didn't taste like foccacia bread, but cardboard... so we've missed it. Now we have the panini maker and I thought I'd give it a shot and as Ben said "Nailed It!" We're happily basking in the afterglow of a full meal, so I better write this down before I forget what I created...
Chipotle Mayo: (eyeball these amounts)
1/4 cup mayo
1 tsp ground chipotle
1 tsp dried basil
1 tsp dried rosemary
Mix together and adjust to personal taste - cover and place in fridge until ready to use.
2 chicken breasts
3 slices mozzarella
foccacia round - about 8" (our local Target sells these rounds that have Parmesan and tomatoes on top -we use that)
Salt and pepper
In a large skillet, heat about 1 tbsp of olive oil over medium high heat.
Pound chicken breasts to about 1/2 or 1/4" thickness. Sprinkle with salt and pepper and place in hot skillet. Flip chicken when side is golden brown. Prepare a large square of aluminum foil. When both sides of chicken are golden brown - place on foil and wrap tightly in a foil "purse". (Note - this means carefully fold the foil so the chicken is well wrapped, but not crushed. Don't grab the foil and just mush it up - fold it!) Let the chicken sit for 20 minutes.
Slice the red onion into very thin slices (you'll need about 6 thin slices of onion, use all of it except the very middle - you want all the circles from each slice). Set aside.
Cut the foccacia (so you have a top and bottom).
Once the chicken has rested for 20 minutes, remove it from the foil and slice into 1/4" thick strips. Get the mayo and slather about 1/3 of it onto the bottom piece of the foccacia. Layer the two chicken breasts, now in strips, on top of the mayo. Spread out the onion on top of the chicken, try to make it evenly distributed. Place 3 slices of mozzarella on the chicken. Slather the top foccacia piece with the rest of the mayo and place on the mozzarella. Place in a panini maker until cheese is melted.