Chicken and Prosciutto Paninis with Roasted Garlic Mayo and Broccoli Cheddar Soup

If you go to Panera and order anything other than Broccoli Cheddar soup and the Frontega Chicken sandwich, you are doing it wrong. These two items with a baguette as your side are so yummy
A few years ago, I lived on Cherry Street in Tulsa and had a Panera across the street. I ate there way too often I’m sure. There was also a Chipotle not far from my doorstep, and I did some damage there too. I’m telling you, it is dangerous living that close to such convenient comfort food. 

I’ve tried to recreate the soup and sandwich in the past, and decided it just can’t be perfectly duplicated. The next best thing? Do my own version of combo.

The main differences in my version of the sandwich are :

1. I made roasted garlic mayo instead of chipotle mayo. Or aioli if you want to sound fancy

1. I added prosciutto, which is an Italian dry-cured ham… kind of like Italian bacon. Bacon would be great too. Duh.

1. I got my focaccia bread from Sprouts (my happy place) and they had a couple of loaves with tomato and parmesan baked in the crust… ummm YUM!! Definitely better than just plain old focaccia

1. I don’t have a panini press, so I used a George Foreman grill. If I had known it made paninis so well I would’ve been doing this a lot more. Don’t waste your money on a panini press if you have this gadget!! 

As for the soup, I don’t know what is different because I’m not entirely sure how Panera makes theirs. But I have to say, mine actually tastes better. Using fresh ingredients and blending part of it to make it smoother makes a HUGE difference in my opinion. I just kind of wish I had added some heavy cream. It would've really taken the creaminess to the next level. But I am at peace with my decision because I guess it was a little healthier without it.

Obviously, I still love Panera’s versions, but my Broccoli Cheddar soup and Chicken prosciutto panini are absolutely just as delicious.


Roasted Garlic Mayo:
Ingredients:
1 cup of mayo
1 head of garlic
Juice of 1/2 lemon
Salt and pepper to taste

1. Chop top off garlic, wrap garlic in aluminum foil, drizzle with olive oil, and bake at 400 degrees for 30 minutes.
2. After removing from oven, let garlic cool.
3. Squeeze out garlic from head, add to blender or food processor.
4. Add mayo, lemon juice, and salt and pepper.
5. Refrigerate until use.

Chicken and Prosciutto Paninis:
serves 4

Ingredients:
2 focaccia round loaves, cut into halves
Roasted garlic mayo4-6 tomato slices
4 basil leavesfresh mozzarella cut into slices
1 cup of cooked chicken cut into small pieces (a rotisserie chicken works great)
4 slices of prosciutto

1. Spread garlic mayo on inside of both pieces of bread
2. Place mozzarella, chicken, prosciutto, mozzarella, and basil leaf on each sandwich
3. Press in George Foreman Grill until cheese is melted and bread is crispy

The BEST Broccoli Cheddar Soup
Ingredients:
2 heads of broccoli chopped into small pieces
1/2 stick of salted butter
2 cups of half and half
1/4 cup of flour
3 cups of low sodium chicken stock
2 carrots, grated
16 oz of sharp cheddar cheese, shredded
1/4 tsp nutmeg
1/2 tsp garlic powder
1/2 chopped onion
Salt and pepper

1. Steam broccoli
2. Sautee chopped onion and shredded carrots in 1 TBS of melted butter in a non stick skillet
3. When onions are softened, transfer to a stock pot
4. In the skillet, create a roux with the remaining butter and flour, making sure the heat is turned down so you do not burn it
5. Add half and half
6. Simmer for 15 minutes.
7. Add broccoli and simmer for 20 minutes
8. Salt and pepper to taste