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To make the aioli, combine the roasted bell peppers, peperoncini’s, and mayonnaise in small food processor. Blend until pureed. Refrigerate up to 3 days.

Use left-over roasted chicken breast, or purchase cooked chicken from the supermarket. Slice the chicken into 1/2 inch thick slices.

In a frying pan, cook the bacon over medium high heat, until crisp.

To assemble the sandwich, slice the bread, removing the soft inside dough of the sandwich. Spread the aioli on both sides of the sandwich. Place the giardiniera onto the bread, then add the sliced chicken, bacon, tomato slices, cheese, jalapenos, and cilantro. Brush the olive oil onto the outside crust of the bread and press in a panini press until cheese is melted and crust is crunchy.