Combine mayo and sour cream in a small bowl.

Stir in minced chipotle pepper and julienned basil.

Refrigerate the mixture for 1 hour to allow flavors to meld.

Slice focaccia rolls in half horizontally.

Brush the inside of each roll half with olive oil.

Heat a grill pan over medium heat.

Place the rolls, cut side down, on the hot grill pan until golden brown.

Smear the chipotle basil spread evenly on both cut sides of each roll.

Assemble the panini by layering mozzarella cheese, shredded chicken, red onion slices, and tomato slices on one half of each roll.

Top with the other half of the focaccia roll.

Place a heavy pan on top of the panini or press down firmly with a spatula.

Continue grilling until the mozzarella cheese is melted and gooey.

Serve immediately and enjoy!