Spicy Buffalo Chicken and Blue Cheese Panini

2 tablespoons olive oil, divided

½ Spanish onion, sliced into rings

2 skinless, boneless chicken breast halves

¼ cup light garlic cream cheese

¼ cup hot pepper sauce (such as Frank s RedHot®)

2 tablespoons white vinegar

1 teaspoon garlic powder

salt and ground black pepper to taste

2 tablespoons light garlic cream cheese, divided

4 slices focaccia bread

2 slices sharp Cheddar cheese

2 tablespoons blue cheese salad dressing

½ jalapeno pepper, cut into rings

Heat 1 tablespoon olive oil in a small skillet over medium-low heat. Add onion; cook and stir until softened and browned, about 5 minutes. Remove from heat.

Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add chicken; cook until no longer pink in the center and the juices run clear, about 6 minutes per side. Remove from heat and shred using 2 forks.

Mix 1/4 cup cream cheese, hot sauce, vinegar, garlic powder, salt, and pepper into the shredded chicken.

Spread 1 tablespoon cream cheese over 2 focaccia slices; lay Cheddar cheese on top. Add heaping spoonfuls of shredded chicken mixture. Drizzle blue cheese dressing on top. Cover with onion and jalapeno rings. Top with remaining focaccia slices.

Preheat a panini press according to manufacturer s instructions. Cook sandwiches until Cheddar cheese is melted, about 2 minutes.