Simple Copycat Recipes

1 Shred rotisserie chicken into bite-sized pieces.
2 Toss with smoked paprika, garlic powder, onion powder, and a pinch of salt & pepper. Set aside.
4 In a small bowl, mix mayonnaise, minced chipotle pepper, adobo sauce, smoked paprika, lime juice, and salt until smooth. Chill until ready.
6 Slice focaccia into 4 squares and cut each in half horizontally.
7 If desired, brush the cut sides with olive oil and lightly toast for 2–3 minutes in the oven or skillet.
9 Spread chipotle mayo generously on both bread halves.
10 Layer seasoned shredded chicken, mozzarella slices, tomato, onion, and torn basil leaves.
12 Heat in a panini press (or heavy skillet with another pan pressed on top) for 4–6 minutes, until bread is golden and cheese melts.
14 Slice diagonally and serve warm, just like Panera.