Easy Chicken Panini with Bacon and Cheese
Golden, melty chicken panini layered with smoky bacon and gooey cheese. Quick to make, perfect for a cozy lunch or dinner.
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Servings:
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
Try a swipe of pesto instead of Dijon for a herby twist, or swap provolone for smoky gouda. No press? Cook in a skillet and press with a foil-wrapped saucepan. Leftovers reheat well: warm in a skillet over low heat 3–4 minutes per side to re-crisp.
This recipe is an original creation inspired by classic Easy Chicken Panini with Bacon and Cheese flavors. All ingredient ratios and instructions are independently developed.