Chicken Florentine Panini- garlic mayonnaise, caramelized onions, chicken, spinach, and Provolone cheese make this an incredibly tasty panini.

 
Refrigerated pizza dough makes an easy, crispy flat bread for this sandwich. This recipe is based off a recipe that won the Pillsbury Bake-off in 2002. It reminds me of one of the delicious paninis at Panera Bread. I love panini sandwiches, but I’m never quite sure what kind of bread to use when I make one at home. Foccacia is my favorite but it isn’t available readily where I live. But honestly, pizza dough makes a really great base for a panini sandwich. It just needs to be baked until golden and then cut into squares. It’s super easy.
There’s 2 components that turn this sandwich from a good sandwich into a great one. Lots of bold flavor comes from the garlic mayonnaise and the onions which are caramelized and flavored with sugar, balsamic vinegar, and crushed red pepper flakes.
 
Chicken Florentine Panini Recipe Tips:

For best flavor, make the garlic mayonnaise at least a few hours in advance.
All of the components can be made ahead of time and refrigerated except the flat bread which can be stored at room temperature in a ziplock bag.
Rosemary or basil can be used instead of thyme to flavor the chicken.
A cast iron pan is best, but any kind of pan can be used.
Don’t skip flattening the chicken breasts. Not only will they cook quicker and more evenly, the pieces will fit in the flatbrea...