Chicken Paninis

These are the paninis that I made to serve with the butternut squash soup. These paninis were so tasty and fresh. They are the perfect compliment to any soup. I was inspired by the Chicken Frontega Panini at Panera Bread that I had recently. I wanted to recreate it at home to make it a bit healthier, so I made my own fat free spicy mayo for the spread and used 2 % shredded cheese. It was yummy!!

Chicken Paninis

2 chicken breasts, baked & lightly shredded (leaving some chunks)
Romaine lettuce
1 tomato, sliced
2 % Mexican Blend Shredded Cheese
1 loaf Foccacia Bread (I bought mine)
Spicy Mayo (recipe below)

Cut Foccacia loaf in half horizontally. Spread mayo liberally on both sides until covered. Spread chicken on bottom half. Cover with shredded cheese. Top with tomato and lettuce. Place other half of bread on top. Cut into fourths. Grill on George Foreman or panini maker for about 5 minutes.

Spicy Mayo
1/4 cup fat free mayo
1 tbsp. dijon mustard
1 tsp. spicy brown mustard
1/4 tsp. crushed red pepper (more if you want it have a bigger kick)
1/4 tsp. parsley

Just stir all ingredients together and you’re done!

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  1. It looks fantastic! I’d love to have a bite! Alright, let’s be real – I want the whole thing!

  2. noslivershere says:

    Those look delish! I think I will have to make these to christen the Panini maker we got for our wedding two years ago.