Recipe courtesy of Vinny's Bakery

Vinny's Special Chicken Sandwich

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  • Level: Intermediate
  • Total: 8 hr 50 min (includes marinating time)
  • Active: 45 min
  • Yield: 15 servings
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Chipotle Sauce:

1/2 gallon mayonnaise

2 tablespoons paprika

1 ounce sun-dried tomatoes, chopped


1 quart vegetable oil

2 cups orange juice

6 tablespoons paprika

1 tablespoon ground black pepper

1 tablespoon salt

1 tablespoon garlic powder

1/2 tablespoon ground cumin

3 to 4 boneless skinless jumbo chicken breast halves


3 medium zucchini, sliced lengthwise into about 5 slices per zucchini

5 baguettes, each cut into 3 pieces and then split open

4 medium tomatoes, preferably beefsteak, cut into round slices

1 red onion, cut into round slices


Special equipment:
a deli slicer; a panini press
  1. For the chipotle sauce: Blend mayonnaise, paprika and sun-dried tomatoes in a blender.
  2. For the marinade: Combine vegetable oil, orange juice, paprika, black pepper, salt, garlic and cumin in a container and and blend with an immersion blender until the marinade becomes slightly thickened and bright orange, about 6 minutes. Slice chicken into thin slices with a deli slicer and place in marinade. Let marinate 8 hours or up to overnight in refrigerator.
  3. For the sandwiches: Preheat a grill for cooking at medium-high heat. Grill chicken until fully cooked, about 3 minutes per side (see Cook's Note). Grill zucchini, 1 minute per side.
  4. Preheat a panini press on medium heat. Spread chipotle sauce on bread bottoms, then top with tomato slices, rings of onion, grilled zucchini and grilled chicken. Place sandwiches on panini press until bread is crispy, approximately 2 minutes. Repeat with remaining sandwiches. Cut in half diagonally and serve.

Cook’s Note

For juicy, flavorful chicken, fully cook it, but do not allow it to overcook, not even by 1 minute. Once that chicken slice is white and tender, take it off the grill. Do not allow the zucchini to overcook.