1 piece focaccia bread, halved crosswise
1 clove garlic
olive oil for drizzling
leftover adobo, shredded
half a tomato, sliced thinly into rounds
2 to 3 (1/4-inch-thick) slices white cheese
shredded basil for topping
potato wedges or French fries, to serve (optional)
1 Rub the insides of both focaccia halves with garlic. Drizzle with olive oil to moisten bread. Toast lightly and set aside.
2 Take bottom half of focaccia and layer with shredded adobo, tomato slices, and white cheese. Top with other focaccia half. Place panini on the grill or panini press, and heat through until the cheese melts and grill marks appear on the bread.
3 Right before serving, lift top half of panini, sprinkle with shredded basil, and cover again. Serve with potato wedges, if desired.