Chipotle Chicken Panini

Ingredients

• 2round focaccia loaves
• 8 slicesGouda cheese
• 1 large, thinly slicedavocado
• 2 tbspcherry pepper spread
• 2chicken breasts
• 1 tspbaking soda
• ½ tbspseasoned salt
• 2 tbspwhite distilled vinegar
• ¼ cupmayonnaise
• ¼ cupranch dressing
• ¼ cupsour cream
• 1 tspdried garlic
• ½ tspdried onion
• 1 tspsugar
• 5 tspadobo sauce
• 1 tspground mustard
• 2 tspprepared yellow mustard

Instructions

1. 1

   Cook the chicken

   Marinate the chicken in a baking soda solution for 20 minutes. Add everything to a pressure cooker, including the marinade, and cook at high pressure for 20 minutes. Shred the chicken once cooked.

2. 2

   Mix the sauce

   Whisk together the chipotle sauce ingredients and set the sauce aside.

3. 3

   Assemble the sandwiches

   Preheat a griddle or panini press over medium-high heat. Slice each focaccia loaf in half crosswise and spread 2 tbsp of chipotle sauce over each cut side. Top the bottom half with pulled chicken, 2 tbsp of cherry pepper spread, half of the sliced avocado and 4 slices of cheese.

4. 4

   Toast and cut

   Press down and toast until the cheese melts. Cut each loaf into 4 wedges.

What is a chipotle chicken panini?

A panini is a filled sandwich toasted under pressure until its bread is warm and crisp. This American-style version takes inspiration from Panera Bread’s chipotle chicken sandwich, pairing chicken and Gouda with avocado, cherry pepper spread and a creamy chipotle sauce.

Focaccia gives the sandwich a sturdy, savoury base, while the sauce and pepper spread add tang and heat to the rich cheese and avocado.

Nutrition and macros by portion

The nutrition label shows one serving as written: 953 calories, 30g protein, 64g carbs, 64g fat.

The focaccia supplies most of the carbohydrate, while the mayonnaise, ranch, sour cream, Gouda and avocado contribute much of the fat. Chicken provides protein, with additional protein from the cheese and dairy-based sauce. Serve a wedge with salad or vegetables to balance the meal.

The chicken and marinade

Chicken breasts: the recipe cooks them in a pressure cooker with the marinade, then shreds them for the filling.

Marinade: baking soda, seasoned salt and vinegar are listed for the chicken. The method calls for marinating for 20 minutes, then cooking the chicken with the marinade for 20 minutes at high pressure.

Mixing the chipotle sauce

Creamy base: mayonnaise, ranch dressing and sour cream make up the body of the sauce.

Seasoning: adobo sauce brings the chipotle flavour, while dried garlic, dried onion, sugar and both mustards round out the mix. Whisk the listed sauce ingredients together before assembling the sandwiches.

Layering the filling

Sauce first: spreading it on both cut sides helps distribute its flavour through the sandwich.

Even layers: arrange the chicken, cherry pepper spread, avocado and Gouda over the bottom half of each loaf. Keeping the filling within the bread makes the sandwich easier to press and cut.

Getting the toast right

Heat: preheat the griddle or panini press over medium-high heat before adding the assembled sandwiches.

Doneness: press and toast until the Gouda melts. The recipe does not give a fixed toasting time, so use the melted cheese as the cue to finish.

Serving the panini

Cut each loaf into four wedges after toasting, as directed. The wedges are handy for sharing or serving alongside a simple salad or vegetable soup.

Because the sandwich has a rich sauce and cheese filling, a crisp, lightly dressed side can add freshness to the plate.

Recipe notes & tips

• Slice the avocado thinly so it sits evenly beneath the pressed top of the sandwich.
• Shred the chicken after cooking so it spreads easily across the focaccia.
• Whisk the sauce until the mustard and adobo are evenly blended.
• Preheat the griddle or press before assembling the sandwiches.
• Cut the toasted loaves into wedges once the cheese has melted.

Variations

• More heat: add extra adobo sauce to the chipotle mixture.
• Milder sauce: use less adobo sauce in the mixture.
• Different cheese: swap the Gouda for another sliced melting cheese.
• Extra crunch: add a layer of crisp lettuce after toasting.
• Vegetarian filling: replace the chicken with a cooked plant-based alternative.

Common mistakes to avoid

• Skipping the marinade: allow the chicken the stated 20 minutes in the baking soda solution.
• Leaving out the marinade: add it to the pressure cooker with the chicken as directed.
• Uneven sauce: whisk thoroughly so the seasonings are distributed throughout.
• Overfilling the bread: keep the toppings within the focaccia so the sandwich presses more neatly.
• Stopping too soon: toast until the Gouda melts before cutting the loaf.

How to store

Store leftover cooked chicken and sauce separately in covered containers in the fridge and use within 3 days. For the best texture, assemble and toast the sandwiches just before serving; reheat the chicken until piping hot before assembling.

Frequently asked questions