We just love our panini maker. Ryan was on a kick of panini'ing everything right after we got it. I picked up this recipe while perusing Williams-Sonoma. I love that you cook everything right inside your panini grill so there isn't much clean-up! 2 boneless, skinless chicken breast halves1/4 cup olive oil
kosher salt and freshly ground pepper to taste
1/2 cup smoky bacon BBQ sauce
1 large red onion, cut into 1/4-inch rings
1 large piece focaccia (about 8 by 7 inches)
8 slices Provolone cheese
Rub the chicken breasts with 1 tablespoon of the olive oil and season with salt and pepper. Place the chicken on a preheated panini press, close the lid and cook until nicely grill-marked, about 6 minutes. Turn the chicken over, rotating 90 degrees. Close the lid and continue cooking until the chicken is cooked through, about 5 minutes more. Transfer the chicken to a cutting board and cut into 1-inch pieces. Transfer to a bowl, add the barbecue sauce and stir to combine.
Reduce the heat on the panini press to the lowest setting. In another bowl, stir together the onion rings, 2 tablespoons of the olive oil, 3/4 teaspoon salt and a pinch of pepper. Arrange the onion rings on the panini press, close the lid and cook, stirring occassionally, until they are soft and golden, 12-14 minutes. Transfer to a bowl.
Wipe the panini press clean. Cut the focaccia in half horizontally. Brush the outside of the focaccia halves with the remaning olive oil. Place the bottom half, cut side up, on a work surface. Arrange the chicken in an even layer on top, then top with the onion rings and cheese. Cover with the top half of the focaccia, cut side down.
Place the sandwich on the grill, close the lid, and cook until bread is nicely grill-marked and the cheese is melted, about 6 minutes.
Transfer the sandwich to a cutting board and cut into 4 equal pieces. Serve immediately. Serves 4.