Chipotle Chicken Panini

A chipotle chicken panini is a toasted sandwich made with Foccacia bread, avocado, cheese, cherry peppers, and chipotle sauce! It is the chipotle chicken panini, Panera Bread makes and I'm sharing all the tips for making this panini sandwich at home!

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: whole focaccia sandwiches

Course: Main Dish

Cuisine: American

Equipment

1 Panini press, (or skillet to toast the sandwich)
1 pressure cooker, (Instant Pot)

Ingredients

Ingredients:

2 round Focaccia loaves, (9-inch round)
8 slices Gouda cheese
1 large avocado, (thinly sliced)
2 tbsp cherry pepper spread , (divided)

Chicken Marinade:

2 chicken breasts
1 tsp baking soda
1/2 Tbsp seasoned salt
2 Tbsp white distilled vinegar

Chipotle Sauce:

1/4 cup mayonnaise
1/4 cup ranch dressing
1/4 cup sour cream
1 tsp dried garlic
1/2 tsp dried onion
1 tsp sugar
5 tsp adobo sauce , (from a can of chipotle peppers)
1 tsp ground mustard
2 tsp prepared yellow mustard

Instructions

Directions:

Marinade the chicken in the baking soda solution for 20 minutes. Add everything to a pressure cooker and cook over high pressure for 20 minutes (with the marinade.) Shred the chicken once cooked.
Whisk together the chipotle sauce ingredients and set aside.
Preheat a griddle or Panini press over medium-high heat. Assemble the sandwiches; slice one focaccia roll in half crosswise and spread 2 tbsp of chipotle sauce onto each half. Top the bottom half with pulled chicken, 2 tbsp of cherry pepper spread, 1/2 of sliced avocado, and 4 slices of cheese.
Press down and toast until the cheese melts. Cut each loaf into 4 wedges.

Nutrition Facts

Chipotle Chicken Panini

Serving Size

1 wedge slice

Amount per Serving

Calories

953

% Daily Value*

Fat

Saturated Fat

188

Trans Fat

0.3

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

1970

Potassium

647

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

283

Vitamin C

Calcium

233

Iron

* Percent Daily Values are based on a 2000 calorie diet.