What did I do with that beautiful rosemary focaccia from the previous post? Well, with my husband’s love of sandwiches, I decided to make a panini! This panini is lighter, with fresh Italian inspired flavors. All it needed was some greens from the garden, but that won’t be until spring actually arrives (seriously, what’s with the snow?)

RECIPE: Focaccia Panini
Makes a 2 Sandwiches 

SUPPLIES NEEDED: 
Cutting Board
Knife
Bowl
Spoon
Panini Press

INGREDIENTS:
Rosemary Focaccia
Half an Onion
Mozzarella
Mayo
Garlic Powder
Rosemary
Tomato Powder
Thyme
Deli Chicken

DIRECTIONS:
1) Cut the focaccia into the desired sandwich size and then slice through the middle to create two slices of bread.
2) Cut the onion into slices, and slice the mozzarella cheese.
3) In a bowl, combine a scoop of mayo, garlic powder, rosemary, thyme, and some dried tomato powder. Stir well.

4) Spread the sauce on the inside of all four pieces of bread. Layer with deli chicken, onions, and then mozzarella cheese.
5) Place into the panini press and let grill until the focaccia is toasted and the mozzarella is melting out the sandwich. 
6) Serve as is or sliced in half with fruit you canned last summer or whatever fruit looks good at the store. 

I love the freshness that the slices of onion added to this sandwich. It mixed so well with the sauce and melted cheese, that it was literally my favorite part of the sandwich. If you don’t like onion, you can definitely switch it out for sun dried tomatoes or roasted eggplant.