Grilled Chicken Panini with Homemade Chipotle Mayo
This was a lot of work for a sandwich, but worth every single minute. I promise.
Ingredients & Directions for Chipotle Mayo
I used the same ingredients and directions as the mayo in this previous recipe except I swapped whole garlic for granulated garlic (2 tsp) and mustard powder for 2 tsp of Dijon mustard. After the mayo was complete, I added 3 chopped chipotle peppers plus 1 ½ tbsp of adobo to the mayo and whipped. You can blend the chipotles into the mayo, but I love the bits of pepper running throughout. Store in a mason jar or airtight container.
Ingredients & Directions for Caramelized Onions
I used the same ingredients (+ 1 tbsp sugar) and directions as the onions in this previous recipe. I added a bit more salt and cooked these in a mixture of canola oil and butter.
Ingredients & Directions for Chicken
I seasoned the front and back of thinly pounded chicken cutlets with the seasonings pictured above. Seasoning blend contains a total of (2 tsp smoked paprika, 1 tsp kosher salt, 1 tsp kosher pepper, 1 tsp lemon granules, and 2 tsp granulated garlic). I grilled each piece of chicken for about 2 minutes per side or until I could tell it was done (this is done by years of practice – I just know when my chicken is done).
I assembled two paninis on Sourdough bread – each with one entire chicken cutlet, spinach, cheese (one has Gouda and one slice of jalapeño Jack cheese, the other has extra sharp cheddar and one slice of jalapeño Jack), avocado, chipotle mayo, caramelized onions, and tomatoes. Grilled/panini pressed until golden brown on each side.
Serve while hot.