Chipotle Mayo

1. Combine mayo, chipotle pepper, and a little of the sauce in a bowl. Set aside. Add more mayo or adobo sauce as desired.
2. Set aside.

Preparing the chicken

1. Add 1 tbsp of olive oil to a skillet or pan and preheat on medium-high heat.
2. Lightly season chicken with salt and pepper, garlic and onion powder. A lot of the flavor will come through the focaccia if it’s seasoned, so do not be afraid to under season the chicken.
3. Pan sear the chicken until each side has a nice golden exterior and the middle is cooked through. About 5-8 minutes on each side depending on the size of your chicken.
4. Once done, remove heat and cover for 5 minutes. Set aside.

Prepping the bread

1. Turn your oven on broil, high.
2. Cut focaccia bread into equal portions. We are able to squeeze 3-4 hearty portions out of one loaf, or about 6-8 slider-sized sandwiches when we’ve hosted friends.
3. Slice each part of the loaf in half to create two sides of the sandwich.
4. Place slices on a baking sheet, with the inside facing up.
5. Place in the oven to lightly toast–and I mean LIGHTLY. Keep an eye and the minute you start to see the slightest golden, remove.

Assembling ONE sandwich (repeat for all)

1. Spread chipotle mayo on both toasted sides.
2. Add sliced tomatoes to one of the slices, set aside.
3. With the non-tomato slice, layer: chicken, then red onion, then 2 slices of fresh mozzarella (or enough to cover the chicken).
4. Place back into the oven and toast until the mozzarella is fully melted.
5. Remove from the oven.
6. Drop some arugula on top of the melted mozzarella, and top with the tomato slice of bread to complete the sandwich.
7. Repeat with remaining slices and enjoy!