Craving a warm, melty sandwich that’s both satisfying and simple to make? This Chicken, Bacon, and Cheese Panini is your new go-to! With just a handful of everyday ingredients and minimal prep, you’ll have a café-worthy panini on your plate in no time. The process is quick and straightforward—no complicated steps or messy kitchen disasters. Whether you’re using leftover rotisserie chicken or starting from scratch, this recipe is designed for ease and speed, making it perfect for busy weeknights or a relaxed weekend lunch. Plus, with just one panini press (or a skillet), cleanup is a breeze. Get ready to enjoy golden, crispy bread filled with savory chicken, smoky bacon, and gooey cheese—all with very little fuss!
Ingredients
- For the Chicken:
- 1 cooked chicken breast (about 6-8 oz), thinly sliced or shredded (rotisserie chicken works great!)
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1/2 tsp smoked paprika (optional, for extra flavor)
- For the Bacon:
- 4-6 strips cooked bacon, crispy
- For the Cheese:
- 4 slices of your favorite melting cheese (provolone, cheddar, Gruyère, or Monterey Jack all work well)
- For the Bread:
- 2 loaves of Ciabatta or Focaccia (see bread recommendations below)
- For the Spread:
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 clove garlic, minced (optional)
- 1/2 tsp dried Italian herbs (optional)
- For Assembling:
- 1 tbsp olive oil or butter, for brushing the bread
Instructions
- Prepare the Chicken: If your chicken isn't already seasoned, toss the sliced or shredded chicken breast with olive oil, salt, pepper, and smoked paprika (if using).
- Make the Spread: In a small bowl, whisk together the mayonnaise, Dijon mustard, minced garlic (if using), and dried Italian herbs (if using).
- Preheat Panini Press: Turn on your panini press and let it heat up. If you don't have a panini press, you can use a grill pan or a heavy-bottomed skillet with another heavy pan to press down.
- Assemble the Panini:
- Slice the ciabatta or focaccia bread horizontally.
- Spread a generous layer of the mayonnaise-Dijon spread on the inside of both halves of the bread.
- On the bottom half of each bread, layer two slices of cheese.
- Evenly distribute the cooked chicken over the cheese.
- Top the chicken with 2-3 strips of crispy bacon.
- Place the remaining two slices of cheese on top of the bacon.
- Carefully place the top half of the bread over the fillings.
- Grill the Panini:
- Lightly brush the top and bottom of each assembled panini with olive oil or melted butter. This helps achieve a golden, crispy crust.
- Place the panini in the preheated panini press. Close the lid and press down firmly.
- Cook for 5-7 minutes, or until the bread is golden brown and crispy, and the cheese is melted and bubbly. Cooking time may vary depending on your panini press.
- Serve: Carefully remove the paninis from the press. Let them rest for a minute or two, then slice in half diagonally and serve immediately.
Very Good Bread for Paninis
The best bread for paninis is one that can withstand pressing without becoming too dense or soggy, and that toasts up nicely to a crisp exterior while remaining soft inside.
Here are the top recommendations:
- Ciabatta: This is arguably the best choice for paninis. Its open, airy texture allows it to compress beautifully without becoming overly dense. It also gets wonderfully crispy on the outside while staying soft within.
- Focaccia: Focaccia, particularly a thinner style, works very well.1 It's robust enough to hold up to the fillings and pressing, and its olive oil content helps it crisp up beautifully.
- Sourdough (Artisan Loaf): A good quality, firm sourdough loaf can make an excellent panini. Its sturdy crust and slightly chewy interior toast up wonderfully. Look for a loaf that isn't too dense.
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