Mr. T is obsessed with Panera and there aren’t any here in Utah.
Which, by the way, does anyone know why the heck there are no Paneras in Utah?! They are SO good. SO good.
I feel like they would make a killing here.
ANYWAY… he gets all sorts of sad when he doesn’t get his Chicken Bacon Panini from Panera as often as he would like.
And because I like him, and he likes Panera I made him this awesome sandwich… and let me tell ya, I wasn’t complaining one bit.
I want to roast tomatoes and put them on top of everything for the rest of my life.
Also, tell me you don’t love dinners that use rotisserie chicken.
Tell me those words, and I will call you a big fat liar.
I used sourdough bread for my sandwich because I have a tiny love affair with all things sourdough, but you are welcome to use any bread that you love.
You are going to love this chipotle mayo sauce, too. You are going to want to slather it on a lot more than just this sandwich, I can tell you that.
Chipotle pepper have this beautifully smoky kick to them that just speaks to my soul.
I’m just going to take a second to brag here for a little bit.
So, today I tried to level the playing field ’round these parts.
You see, every single day, I deck Baby Girl out to the nines and then by the time I catch a few seconds to get myself ready, I more often than not end up in a nice pair of yoga pants and a work out tee.
Honestly, my daughter is already so beautiful that it doesn’t really matter what I wear, she’s the star of the show.
BUT, in an effort to achieve ultimate fairness, I picked up a couple pairs of yoga pants for Baby Girl and put her in them today.
Yeah. SO NOT FAIR. I don’t know how but she’s CUTER.
Yoga pants were made to cover that little bum.
- Whole tomato, thinly sliced
- 2 teaspoons olive oil
- Sea salt and pepper, to taste
- 4 slices sourdough bread
- 1 tablespoon butter, divided
- 1 1/2 cups cooked chicken, shredded (Rotisserie chicken for the win!)
- 1/2 cup shredded cheddar cheese
- 1 whole chipotle pepper In adobo sauce
- 1/2 cup mayonnaise
- Juice of 1 lime
- 1/2 teaspoon Adobo Seasoning
- Salt and pepper, to taste
- Turn on the broiler in your oven. Place tomato slices on a parchment lined baking sheet, and drizzle with olive oil and sprinkle with sea salt and pepper. Roast the tomatoes under the broiler until the tops are slightly charred. Remove from heat source and set aside.
- Heat a grill pan over medium heat. While it heats up, make your chipotle mayo. Add all ingredients for chipotle mayo into a food processor or blender and puree until smooth. Add salt and pepper, to taste.
- To prepare the panini, spread a little butter on one side of each piece of bread. Distribute the chicken, cheese, and tomatoes between two pieces of bread with the butter on the opposite side. On the other pieces of bread spread the chipotle mayo on the side that isn't buttered and place that slice on top of the piece of bread piled with chicken. Sandwich the mayo and the chicken together, keeping the buttered sides of the bread on the outside. Place the sandwich on the grill pan and cook for 2-3 minutes until the bread is golden brown. Flip sandwich over and cook for another 2-3 minutes until the other side is golden brown. Enjoy while still warm.