Chicken Chipotle Panini Sandwich Food

CHIPOTLE CHICKEN PANINI SANDWICH (PANERA BREAD COPYCAT)

Steps:

• In a small bowl, add all the ingredients to the chipotle mayo. Use an immersion blender to blend all the ingredients together until the mayo is thickened and smooth.
• In a cast iron skillet or frying pan, cook bacon to desired crispness. Reserve the fat, if desired. Set the bacon on a wire rack or paper lined plate to drain.
• Season chicken breasts with salt and pepper on both sides. In the cast iron skillet or frying pan, heat a tablespoon of high-heat oil over medium high heat. Cook chicken breasts, 3 minutes on both sides, or until chicken is cooked through. Set aside on a plate to rest for 3-5 minutes. Slice the cooked chicken breasts width-wise to prep for the sandwiches.
• Preheat your panini press to medium high heat. Spread softened butter or residual bacon fat over one side of each piece of bread, then spread a spoonful of chipotle aioli over the other side of the slices of bread. Stack bacon, chicken, tomato, cheese, and on the aioli side of 4 slices of bread, then top with the other slice.
• Press in panini press for 5 minutes, until cheese is melted and bread is well toasted.
• Cut the sandwiches in half and serve immediately.

CHIPOTLE CHICKEN PANINI SANDWICH {PANERA BREAD COPYCAT}

Steps:

• Combine the chipotle sauce ingredients and set the mixture aside.
• Spread 1 teaspoon of the chipotle sauce over each slice of bread. Top with 1 slice bacon, chicken breast pieces, sliced tomatoes, and cheese.
• Spread 1/2 tbsp of butter over the outside of each piece of bread and cook in the panini press over the highest grill setting until the cheese melts.

CHICKEN CHIPOTLE PANINI SANDWICH

Steps:

• Heat the panini press on high.
• Spread one side of each slice of bread with the chipotle hummus to cover completely.
• Place the sliced chicken on top of the hummus on two of the bread slices.
• Microwave the bacon for 10 seconds. Place the bacon on top of the chicken, then the cheese.
• Finish the sandwich by adding the remaining bread slices, hummus side in, on top of the cheese.
• Place the two sandwiches on the press and cook for several minutes, or until the bread is crisp and the cheese has melted.
• Remove the sandwiches and cut in half before serving.

SOUTHWESTERN CHICKEN PANINI WITH LIME CHIPOTLE MAYONNAISE

Steps:

• In a small bowl, combine curd, mayonnaise and chipotle chilies.
• Spread mayonnaise mixture on one side of each bread slice.
• Arrange chicken, red pepper, and cheese on six slices of bread. Top with remaining bread slices. Brush sandwiches lightly with oil.
• Grill until bread is golden brown and the cheese is melted.
• Serve immediately.

CHICKEN AND BACON PANINI WITH SPICY CHIPOTLE MAYO

Steps:

• For the Spicy Chipotle Mayo: Add all ingredients into a food processor and puree until smooth. Add salt and pepper to taste, if needed.
• For the Panini: Turn the oven to broil. Place the tomato slices on a lined baking sheet. Drizzle with a little olive oil and sprinkle with salt. Place into the oven and roast the tomatoes until the top is slightly charred. Remove from the oven and set aside. (Note: This step may be skipped and replaced with slices of avocado.).
• Heat a panini grill or grill pan on medium heat. Spread a little bit of butter on one side of each piece of the bread.
• Evenly distribute the chicken, cheese, bacon and tomatoes (or avocado slices) on top of two slices, butter side down.
• On the other pieces of bread, spread some of the chipotle mayonnaise on the side that is not buttered. Place on top of the sandwich. Place the sandwiches on the grill. If you are using a grill pan, place a heavy pan on top of each sandwich.
• Cook for about 2-3 minutes until the bread is golden brown. Gently flip the sandwich over and cook for another 2-3 minutes until the other side is golden brown.