Directions:

To Prepare Vodka Sauce:

1. Heat the olive oil in a small saucepan over medium heat.
2. Add the onion and cook for 1 minute, until softened.
3. Stir in the garlic and cook for 30 seconds, until fragrant.
4. Stir in vodka and marinara sauce and simmer for 5 to 7 minutes, or until slightly reduced.
5. Add the cream and basil. Season with salt and pepper to taste. Keep warm until ready to use.

To Prepare Eggplant Caponata:

1. Place the eggplant in a colander and toss with the salt. Let sit for 20 minutes. Rinse, drain, and pat dry thoroughly.
2. Heat oil in a skillet and fry the eggplant until golden brown, about 3 to 4 minutes. Transfer to a paper towel-lined plate.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until lightly golden, about 2 to 3 minutes.
4. Stir in the garlic, fennel, and celery. Cook for another 5 minutes.
5. Add the olives, capers, vinegar, brown sugar, and crushed tomatoes. Simmer for 5 minutes, stirring occasionally.
6. Fold in the fried eggplant, oregano, and parsley. Keep warm until ready to use.

To Prepare Parmesan Crusted Chicken Breast:

1. Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound to an even thickness.
2. In a shallow bowl, combine the panko, Parmesan, garlic powder, oregano, salt, and pepper.
3. In a second bowl, place the flour.
4. In a third bowl, whisk together the eggs and water.
5. Dredge each chicken breast in the flour, then dip it into the egg mixture, and finally coat it with the Parmesan breadcrumb mixture.
6. 6.Heat about 1 inch of oil in a large skillet over medium-high heat. Fry the chicken for 4 to 5 minutes per side, until golden brown and cooked through to 165 degrees Fahrenheit.
7. Transfer to a paper towel-lined plate and keep warm.

To Assemble Parmesan Panini:

1. Slice each focaccia portion in half horizontally.
2. Spread 1 tablespoon Vodka Sauce on the bottom half of the bread.
3. In order, layer the following ingredients on top of the sauce:

• 1 Parmesan-crusted chicken breast
• 1 tablespoon Vodka Sauce
• 2 slices fresh mozzarella
• 1/2 cup eggplant caponata
• 4 fresh basil leaves.

4. Close the sandwich and lightly brush or spray the outside with oil.
5. Cook in a panini press for 3 to 4 minutes, or until the bread is crisp, the cheese is melted, and the sandwich is heated through.
6. Cut in half and enjoy immediately!

Chef Tips:

• No panini press? Use a cast-iron skillet or a grill pan and press the sandwich with a second heavy pan to get a crispy crust.
• Leftover Vodka Sauce: Toss it with your favorite pasta, spread on pizza, or served as a dipping sauce for breadsticks.
• Make Ahead: The vodka sauce and caponata can be prepared up to 3 days in advance and refrigerated.
• Short on time? Use prepared breaded chicken cutlets to save time on busy weeknights.
• Vegetarian Option: Replace the chicken with thick slices of grilled eggplant or portobello mushrooms.
• Need a side? Serve the sandwich with a side salad, tomato basil soup, or fresh fruit salad.