Nordy’s Santa Fe Chicken Panini

4 slices Italian loaf or bread of choice
6 slices Monterey or Pepper jack cheese
2 tbsp. EVOO
1 red bell pepper, diced
1 small yellow onion, thinly sliced
(Softened Unsalted Butter for pan searing)

For the chicken:
2 chicken breast
2 tbsp. Avocado oil
1 tbsp. Butter
½ tsp. Salt
¼ tsp. Black pepper
2 tsp. Smoked paprika
¼ tsp. Cayenne pepper
¼ tsp. Cumin
1 tsp. Onion powder

For the Aioli:
1/2 cup Mayo
1 ½ tsp. Chili powder
½ tsp. Chipotle
½ tsp. Garlic powder
⅛ tsp. Cayenne
2 tsp. Lemon juice
Salt & pepper to taste

In a small bowl, combine spices. Pat chicken completely dry and coat with 1 tbsp. Avocado oil. Season with spice mixture making sure it’s evenly coated. Heat avocado oil over medium high heat. Place chicken into a skillet and cook for 5-7 minutes without moving. Flip chicken, add 1 tbsp. Butter into skillet, and cook for another 5-7 minutes or until it reaches an internal temperature of 165 degrees. Remove from heat and let rest while preparing the sandwich.

In a separate skillet, add 2 tbsp. Olive oil over medium heat. Add onions and cook until translucent and tender, 10 minutes. Then add peppers and cook for an additional 5 minutes or until softened and onions are golden. Set aside.

In a small bowl, combine all aioli ingredients.

To assemble, layer bread, aioli, chicken, onion bell pepper mix, cheese, avocado, and the second piece of bread with aioli. Butter the outsides of the sandwich. Heat a nonstick skillet over medium heat and cook for 2-3 minutes on each side or until golden brown. Use a spatula and separate plate to flip if needed.