Chicken Bacon Panini with Spicy Chipotle Mayo

Ingredients

• FOR THE CHIPOTLE MAYO:
• 1 whole Chipotle Pepper In Adobo Sauce
• ½ cups Mayonnaise
• 1 whole Lime, Juiced
• ½ teaspoons Adobo Seasoning
• FOR THE PANINI:
• ½ whole Tomato, Cut Into 4 Thin Slices
• 2 teaspoons Olive Oil
• 1 pinch Salt
• 4 slices Good Quality Bread (I Used Italian)
• 1 Tablespoon Butter, Divided
• 1-½ cup Cooked Chicken Breasts (I Used Rotisserie Chicken)
• ½ cups Shredded Cheddar Cheese
• 4 slices Cooked Bacon

Preparation Instructions

For the spicy chipotle mayo:

Add all ingredients into a food processor and puree until smooth. Add salt and pepper to taste, if needed. Set aside.

For the panini:

1. Turn the oven to broil.
2. Place the tomato slices on a parchment 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.
3. 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.
4. Evenly distribute the chicken, cheese, bacon and tomatoes on top of two slices, butter side down.
5. On the other pieces of bread, spread some of the mayo on the side that is not buttered. Place that slice on top of the sandwich, butter side up. 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.