Chicken Cordon Bleu Panini (with homemade focaccia)

Back into the swing of things....well sort of.  We are back from our much needed trip home, school is back in session, and our list of extra curricular activities seems to be growing.  Busy schedules require easy meals.

I really love sandwiches, especially paninis.  They are quick, satisfying, and can be extremely simple or super gourmet.  Last night I made focaccia bread knowing I would use for paninis this week, but not knowing exactly what kind.  Then in the middle of the night, I woke up thinking chicken cordon bleu!   Yes, sometimes I get my best ideas in the middle of the night. 

So today's scrumptious sandwich is derived from a middle of the night craving.  Now I am going to give a recipe for homemade fococcia, but by all means, use a store bought one if it is easier for you. 

recipe for fococcia  (adapted from food network)

2 tsp. dry yeast
1 c. warm water
2 tbsp. sugar
3 to 3 1/2 c. all purpose flour
1 tbsp. kosher salt
1/4 c. olive oil
1 tbsp. minced fresh rosemary
1/4 c. Parmesan cheese, grated

In a bowl of a stand mixer, dissolve yeast and sugar with warm water.  Allow to foam, about five minutes.  Then add the flour, and turn mixer onto low speed, fitted with a dough hook.  After about a minute, add salt and olive oil.  Allow the mixer to knead the dough for about ten minutes.   Once the dough is elastic, turn out onto the counter and knead it onto itself a couple of times.  Place in a greased bowl, turning the dough so all sides are coated, cover with a towel, and let rise about 45 minutes.

Once the dough has doubled in size, roll and stretch the dough to fit onto a standard baking sheet that is lightly sprayed.  Cover and allow to rest for 15 minutes.  Preheat your oven to 400 degrees.  With your fingers, dimple the dough (this is great for the kids to help with).  Brush the top with olive oil (about 3 tbsp.) and sprinkle with rosemary and cheese.  Bake for 18 to 20 minutes. Cool on a rack.

You can stop there, start eating, don't worry I won't judge you ;)  If you wish to make it spectacular, cut a square the size desired for a sandwich.  Slice the fococcia horizontally to give you a top and bottom for a sandwich. (Use a serrated bread knife to make your life easier.)

recipe for chicken cordon bleu panini

focaccia bread
sliced deli ham
thinly sliced chicken breast, grilled
Gruyere or Munster cheese
Dijon mustard

Simply assemble the sandwich with the above listed ingredients.  Either using a panini press (I use my George Foreman grill), or a skillet weighting the sandwich with a brick or heavy pan, toast the sandwich. Mine took about 5 to 6 minutes before all the ingredients are warm and melted.  Enjoy.

The Winner Is: Chicken Caprese Panini

Chicken Caprese Panini was the winner in the voting yesterday.  I was happy to post either recipe, but this one is great for a dinner, lunch, or midnight snack.  I do apologize for not having a finished picture, Jay ate it before I snapped the "beauty shot".

This falls under the super simple category.  Honestly, if you can make grilled cheese, you can do this!

Here's what you need:

2 slices of Italian or Ciabatta bread
3 to 4 oz of chicken breast, grilled or roasted
2 slices mozzarella cheese
sun dried tomatoes, I used the ones in a jar in olive oil
1 tbsp. pesto
cooking spray

First grill or roast your chicken, let it rest, and slice it in strips (I used about 1/2 of a standard chicken breast).  Lay out your bread, and spread the pesto on evenly on both pieces.

Next, layer the mozzarella cheese, chicken, and tomatoes onto one slice of bread. 

Put the other piece of bread on top of the sandwich, pesto side down.  Then lightly spray the outer side of the sandwich with cooking spray.  (This takes the place of the butter, on the grilled cheese.)

Now here comes my fancy panini maker....ready for it???

I use my George Forman grill.  It works great.  But if you don't have one, just use a fry pan and weight the sandwich down with another heavy fry pan on the top.

I grill it for about 3 to5 minutes....just keep peeking to see if the outside is brown and the cheese is melty :)

Serve with a salad, and just by itself!