0.0 – 0 reviews • Chicken Breast
| Level: |
Easy |
| Total: |
55 min |
| Active: |
40 min |
| Yield: |
1 panini |
| Level: |
Easy |
| Total: |
55 min |
| Active: |
40 min |
| Yield: |
1 panini |
Ingredients
- 1/4 cup chipotles in adobo
- 2 cups extra-heavy mayonnaise
- 1/2 teaspoon canola oil
- 1/2 cup diced onion
- 4 sun-dried tomatoes in oil, drained, diced small
- 2 cups extra-heavy mayonnaise
- 1 tablespoon smoked paprika
- 2 slices bacon
- 3 slices pineapple
- 1 ciabatta roll
- 2 slices Cheddar, cut in half
- 2 teaspoons barbecue sauce, use your favorite
- 4 ounces roast chicken breast, sliced
Instructions
- For the chipotle mayo: Place the chipotles with the adobo sauce in a large bowl. Add the mayonnaise. Blend with an immersion blender.
- For the smoky onion aioli: Heat the oil in a skillet over medium heat until hot, then add the onion. Cook until the onion is translucent and a little caramelized, about 5 minutes. Remove the skillet from the heat and allow to cool.
- Place the sun-dried tomatoes and onions in a food processor. Process until chopped very fine. Add the mayonnaise and smoked paprika. Process until smooth, 4 to 5 minutes.
- For the panini: Heat a panini press.
- Meanwhile, cook the bacon in a medium skillet over medium heat until crispy. Remove the bacon to paper towels to drain. Add the pineapple to the skillet. Saute both sides until caramelized, about 1 minute.
- Slice the ciabatta roll in half. With cut sides facing up, place 2 half slices Cheddar on each side. Spread 2 teaspoons chipotle mayo, 2 teaspoons onion aioli and the barbecue sauce over the Cheddar. On the bottom half of the roll, place the sliced chicken breast, then the caramelized pineapple and the bacon on top. Place the top of the ciabatta roll on the sandwich and put in the panini press. Press until the ciabatta roll is toasted and golden. Cut in half and enjoy!
