If you have recently visited the 99 Restaurant (and by recently, I mean in the past year), you may have seen a panini very much like this on their menu. Why similar you ask? Well, this is my version of their panini & it’s pretty darn close!

1 # Chicken Tenders
Rosemary & Garlic Infused Olive Oil**
Salt & Pepper
3 lg. White Onions, thinly sliced (preferably on a mandolin)
3 T Butter
Extra Virgin Olive Oil
Oil Packed Sun Dried Tomatoes
Mayonnaise (recommend Hellmann’s)
8 Fresh Basil Leaves
Fresh Mozzarella, thinly sliced
Crusty Artisan Bread

Place tenders in a Ziploc bag.
Drizzle with infused oil & season with salt & pepper.
Roll up to remove all the air & seal the bag.
Squish to get oil all into meat.
Let stand at room temperature while preparing the other ingredients.
In a large skillet over medium high heat, melt the butter & add3 T olive oil.
Add the onions & stir to combine.
When they start to sweat & soften, turn heat down to medium low.
Season with salt & pepper.
Cook until golden brown & caramelized (should take about 45 minutes) – BE CAREFUL NOT TO BURN!
WHILE ONIONS ARE COOKING:
In a mini food processor, combine half the jar of tomatoes with the oil, about ½ c. mayonnaise & 2 basil leaves.
Process until smooth.
Refrigerate to combine the flavors.
When onions are done, set aside while cooking chicken.
Heat a gill pan or skillet to medium high heat.
Add the chicken & cook for about 3-4 minutes each side (check fattest part for doneness).
Cut your bread into 1/2” thick slices.
Brush outsides of the bread with oil & insides with a generous slather of aioli.
Layer each sandwich with chicken, , caramelized onions 2 basil leaves & mozzarella.
Cook in a Panini press 5 minutes or on a grill pan weighting the top ( be surer to turn half way through when using a grill pan).

NOTE: You don’t need to spend a lot of money on infused oils. Please search under “Tips” for flavored oil to learn how!