• 1 tbsp. olive oil
• 1 small red onion, thinly sliced
• 2 tsp. Dijon mustard
• 8 slices whole wheat bread
• 8 slices aged white Cheddar cheese
• 1 (10 oz.) can Chicken in Water, drained
• 3 tbsp. Sweet Chili Sauce
• 1/2 Granny Smith apple, thinly sliced
• 2 tbsp. butter, at room temperature

In small skillet, heat oil over medium-high heat; sauté onions for 5 to 7 minutes or until tender and lightly golden. Spread 1/2 tsp mustard on each of 4 bread slices. Layer onion slices, one slice of cheese, chicken tossed in sweet chili sauce, apple slices and remaining slice of cheese over top; cap with remaining bread. Lightly butter sandwiches on the outside. Preheat panini press according to manufacturer’s instructions; grill sandwiches for 2 to 3 minutes per side or until toasted and well-marked. To serve, cut in half.

Tip: Use sweet onion instead of red onion if you prefer a sweeter and milder onion flavor.