Southwest Chicken Panini

A few weeks ago, my hubby and I decided to make panini’s for dinner. Since the kids were begging us for chicken nuggets, I gave in and let them have their own dinner. While they ate their chicken nuggets, we threw this together in no time and were able to add some extra spices to it, since the kids weren’t eating it with us! It was definitely a hit and full of flavor. We absolutely love using our panini press and they turn out perfect every time. I highly recommend getting one if you too, love panini’s!!


2 tbsp olive oil
2 boneless, skinless chicken breasts
1 onion, sliced
4 cloves garlic, minced
1 tsp ground cumin
3/4 tsp chili powder
1/4 tsp salt
1 chipotle in adobo sauce, chopped fine
1/2 cup tomato sauce
1 tbsp lime juice
Shredded Mexican Blend Cheese
Focaccia rolls/bread


Heat one tablespoon of olive oil in a pan over medium heat. Place chicken breasts in pan and cook until no longer pink, and cooked through. Remove chicken and slice into thin strips. Set aside. In same pan as before, heat remaining one tablespoon of olive oil. Add in the onion, garlic, spices, and chipotle. Cook about 5 minutes. Add in the tomato sauce. Once combined, add in the sliced chicken. Allow to cook until warm. Add in the lime juice.
To assemble, cut focaccia rolls or bread into sandwich form. Place chicken mixture on to bottom piece of bread. Sprinkle cheese on top and place top piece of bread on top to create a sandwich.
Place sandwiches on preheated panini press and cook until cheese is melted and bread is toasted. If you dont have a panini press, you can cook the sandwiches in a skillet coated lightly with oil!

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