Ingredients
Method
- Preheat an electric panini press on medium-high heat, or a large nonstick skillet over medium heat.
- Slice the focaccia in half widthwise to create a top and bottom. Place cut side up on a cutting board.
- Spread pesto on all focaccia pieces. Place 1-2 slices of mozzarella cheese on the bottom of each sandwich.
- Layer your desired amount of deli chicken, then add 1-2 more slices of mozzarella cheese on top.
- Place the top focaccia piece pesto-side down. Slice into 2-4 thick sandwiches if using focaccia bread.
- Place sandwiches in the pre-heated panini press or skillet. Grill until golden brown and cheese is melted.
- In a bowl, toss romaine lettuce with desired Caesar dressing. Remove the top focaccia slice from paninis.
- Top with dressed Caesar salad and red onion slices if desired. Replace the bread and serve immediately.
Notes
- For the best texture, ensure your panini press is fully preheated before adding the sandwiches. This creates that perfect golden crust.
- Don't overcrowd the panini press; cook in batches if necessary to ensure even grilling.
- If your focaccia is very thick, you might want to gently press it down slightly before grilling to help the cheese melt more uniformly.
- To keep the romaine crisp, dress it just before adding it to the panini. This prevents it from wilting under the heat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd the panini press; cook in batches if necessary to ensure even grilling.
- If your focaccia is very thick, you might want to gently press it down slightly before grilling to help the cheese melt more uniformly.
- To keep the romaine crisp, dress it just before adding it to the panini. This prevents it from wilting under the heat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.