Easy Chicken Panini with Bacon and Cheese
I’m not kidding when I say this sandwich is the reason we have a panini press in the house — it’s just crunchy, melty, smoky comfort squished between two slices of bread and I’m here for it. Think juicy sliced chicken, crisp bacon, oozy cheese, a swipe of garlicky mayo, and those fabulous grill marks that make you feel like you ordered something fancy even though it took 20 minutes.
My husband declared this “official comfort food” the first week I made it. The kids stole half the bacon before it made it to the sandwich. There was one chaotic Thursday when the power went out and I made these on a cast-iron with a screaming blowtorch (don’t do that at home, but it did get really good char marks). It’s become our late-night, take-the-edge-off, don’t-need-a-table meal — and it’s weirdly competitive; whoever gets the last corner gets the pickle.
Why You’ll Love This Easy Chicken Panini with Bacon and Cheese
– It’s equal parts crunchy and melty — that contrast is basically the point.
– Uses things you probably already have: cooked chicken, bacon, cheese, mayo, and bread.
– Flexible: make it deli-style, rustic, or extra-garlicky depending on mood.
– Instant crowd-pleaser for game nights, lazy dinners, or when you need dinner to feel like a hug.
Kitchen Talk
This sandwich rewards a little impatience. Toast the outsides slowly so the cheese melts without burning the bread — low and slow with a heavy press is my vibe. I once tried to shortcut by stacking everything in a cold press and turning it up high; end result = burnt crust, unmelted cheese. Another time I swapped mayo for pesto because I had nothing else, and boom — completely different mood, still delicious. Also: watch the bacon. Crisp? Yes. Blackened? Not unless you want a crunchy apology to the smoke alarm.
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Shopping Tips
– Protein: Use leftover roasted chicken, thinly sliced chicken breast, or rotisserie chicken to save time; thicker cuts need pounding or extra cooking.
– Cheese: Go for melty cheeses like provolone, mozzarella, or cheddar. Pre-sliced is fine and melts more evenly.
– Grains/Pasta: Pick sturdy bread — ciabatta, sourdough, or a country loaf holds up best and gives the best crunch.
– Fats & Oils: Butter gives great browning; mayonnaise gives flavor and crispness when grilled. Choose based on whether you want flavor or crust.
– Vegetables: If you add tomatoes or greens, dry them well; wet fillings = soggy bread fast.
Prep Ahead Ideas
– Cook the chicken and bacon a day ahead and store separately in airtight containers. Thinly slice the chicken so assembly is fast.
– Mix any spread (garlic mayo, pesto, mustard-mayo) in a jar and keep in the fridge for 3–4 days.
– Stack sandwiches in parchment and wrap tightly if assembling ahead; press slightly so they stay together, then grill fresh for best texture.
– Use shallow containers for cooling so meats chill evenly and won’t make everything soggy.
Time-Saving Tricks
– Use shredded rotisserie chicken or thinly sliced deli chicken to skip cooking time.
– Crisp bacon in the oven on a sheet pan while you assemble the rest — hands-off and evenly done.
– Preheat your panini press or skillet so the sandwich hits hot metal and starts toasting immediately.
– If you don’t have a press, use a heavy skillet to weigh down the sandwich; a second pan on top works in a pinch.
– Don’t rush melting: lower heat and more time melts the cheese without burning the bread.
Common Mistakes
– Soggy bread: I left juicy tomato slices in once and ruined three sandwiches. Fix: pat tomatoes dry and layer cheese between tomato and bread to create a moisture barrier.
– Cheese not melting: too-high heat browns the bread before the cheese melts. Solution: lower the temp and cover loosely for a minute.
– Overstuffing: adds deliciousness but prevents even heating. Trim fillings or press down to compact before grilling.
– Cold fillings straight from the fridge: they cool the pan and slow melting. Let meat sit at room temp for 10–15 minutes before grilling.
What to Serve It With
– A simple green salad with lemon vinaigrette to cut the richness.
– Crispy kettle chips or sweet potato fries for crunch.
– Classic tomato soup — dunking is mandatory.
– Quick slaw (vinegary, not creamy) for a fresh bite.
Tips & Mistakes
– Press gently but firmly; too much weight spills the filling.
– Salt the chicken lightly even if it was pre-cooked — tastes better.
– Add cheese on both sides of the chicken to glue the sandwich together.
– If your press sticks, wipe it down and rub with a little oil between batches.
Storage Tips
Leftovers keep in the fridge for up to 48 hours in an airtight container. Reheat in a skillet or oven to re-crisp the crust (microwave will make it soggy, but hey — if you’re lazy it still tastes fine). Cold? Totally edible for breakfast — I’ve eaten these cold while packing lunches. No shame.
Variations and Substitutions
– Turkey or ham instead of chicken works great for using deli odds and ends.
– Swap bacon for prosciutto or pancetta for a saltier, more delicate finish.
– Use pesto, honey mustard, or chipotle mayo instead of plain mayo for flavor changes.
– Add arugula or spinach for peppery greens, but add after grilling so they don’t wilt into sadness.
– Avoid watery tomatoes or thin-sliced cucumbers unless you pat them dry first — they’ll make the bread soggy.
Frequently Asked Questions
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Easy Chicken Panini with Bacon and Cheese
Ingredients
Main Ingredients
- 5 oz ciabatta or other sturdy bread cut into two portions
- 6 oz cooked chicken breast, thinly sliced
- 1.2 oz bacon, cooked until crisp
- 2.5 oz provolone or cheddar cheese, sliced
- 3 oz ripe tomato, thinly sliced
- 1 cup baby arugula or spinach
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- 0.75 tbsp unsalted butter, softened for the outside of the bread
- 0.25 tsp freshly ground black pepper
- 0.25 tsp kosher salt
Instructions
Preparation Steps
- Cook the bacon in a skillet over medium heat until crisp, then drain on paper towels.
- Preheat a panini press or warm a large skillet over medium heat.
- Stir the mayonnaise and Dijon together in a small bowl.
- Slice each bread portion horizontally. Spread the mayo mixture on the cut sides.
- Layer chicken, cheese, bacon, and tomato on the bottom halves. Season with salt and pepper, then add the greens.
- Close the sandwiches and butter the outsides of the bread.
- Press in the panini maker until the bread is golden and cheese melts, 3–5 minutes. If using a skillet, cook 3–4 minutes per side, pressing with a heavy pan.
- Rest 1 minute, then slice and serve warm.
Notes
Featured Comments
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