Chipotle Chicken Panini




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Ancho Chipotle Spread:

  • 1 ancho chili (about 25g)

  • 3 chipotles in adobo sauce 75g

  • 50g mayo

  • 15g corn syrup (to taste)

Citrus Pepper Chicken Breast:

  • 1lb chicken breast

  • Blackened seasoning

  • 1 orange

  • 1 lemon

  • 1 lime


  • bread (italian focaccia)

  • 2 slices bacon per sandwich

  • sharp cheddar cheese


Grind ancho chili into rough powder. If too soft to grind, bake on 300 for 20 minutes to crisp first.

Blend ground ancho, chipotles + adobo sauce, and mayo. Add corn syrup to taste.

Cook chicken with blackened seasoning. Can be pan seared, baked, or sous vide.

Slice chicken in the 1/8”-1/4” thin slices and add to a bowl.

Juice lemon, lime, and orange. Add to chicken and shake/mix. Add just enough to coat the chicken, the rest can be frozen in a mason jar or used to make some triple citrus margaritas!

Add thin layer of sauce to bread of choice. Add bacon, chicken, cheese.

Press/toast in a panini press or in a pan with a weight.




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