Chicken Panini
Make a delicious Chicken Panini at home with chipotle grilled chicken, pepper jack cheese, and bacon. This spicy sandwich is loaded with flavor, and the recipe is easy to make with a few simple steps. If you love the Southwest Chicken Melt at Panera, then you'll love this recipe!
Ingredients
- 2 boneless, skinless chicken breasts sliced through the middle into 4 pieces
- ½ cup chipotle sauce or chipotle mayo (divided) - click link for recipe
- 8 slices sourdough bread or ciabatta or focaccia bread
- ¼ cup butter softened
- 16 slices pepper jack cheese
- 1 large tomato sliced into 8 slices
- 8 slices cooked bacon
Instructions
- Slice the chicken breasts through the middle to make four pieces of chicken. Add the chicken to a bowl with ¼ cup of chipotle sauce and toss until the chicken is fully covered in the sauce.
- Cover and place the chicken in the refrigerator for at least 30 minutes, or up to 8 hours.
- Use an indoor or outdoor grill to grill the chicken, or cook the chicken in a skillet over medium-high heat, for 4-6 minutes per side until it reaches an internal temperature of 165°F. Set the grilled chicken aside while assembling the sandwiches.
- Spread butter on one side of each slice of bread.
- Spread the remaining ¼ cup chipotle sauce evenly on the other side of each piece of bread, then place two slices of pepper jack cheese on top of the chipotle sauce on each piece of bread.
- Add two slices of cooked bacon to half of the slices of bread. Top with two slices of tomato and the cooked chicken breast.
- Place the other pieces of bread with chipotle sauce and cheese on top of the pieces of chicken to form four sandwiches.
- Heat an indoor grill, or panini press, then add the sandwiches to the panini press and cook for 4-5 minutes.
Notes
- The chicken can be marinated and grilled up to 3 days in advance, and stored in the fridge until you're ready to make the sandwiches.
- You can also cook bacon in the oven up to 3 days in advance, then store the cooked bacon in the fridge until you’re ready to make the sandwiches.
To make the sandwiches without a panini press:
Heat a large cast iron skillet over high heat on the stove. Heat another large skillet (either non-stick or another cast iron skillet), on the stove over medium-high heat. When both skillets are hot, add the sandwiches to the large skillet over medium high heat. Remove the large cast iron skillet from the heat, and place it directly on top of the sandwiches in the other skillet. Cook for 4-5 minutes.
- Heat a large cast iron skillet over high heat on the stove.
- Heat another large skillet (either non-stick or another cast iron skillet), on the stove over medium-high heat.
- When both skillets are hot, add the sandwiches to the large skillet over medium high heat. Remove the large cast iron skillet from the heat, and place it directly on top of the sandwiches in the other skillet.
- Cook for 4-5 minutes.
- If you don’t have a cast iron skillet available, I recommend cooking the sandwiches like a grilled cheese. Simply add them to a large skillet over medium-high heat. Cook for 3-4 minutes, flip and cook for an additional 3-4 minutes.
Nutrition Information
Nutrition Facts
Serving: 4paninis
Amount Per Serving
Calories 958
% Daily Value*
| Calories | 958kcal | 48% |
| Carbohydrates | 70g | 23% |
| Protein | 53g | 106% |
| Fat | 51g | 78% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 171mg | 57% |
| Sodium | 1826mg | 76% |
| Potassium | 614mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1430mg | 29% |
| Vitamin C | 6mg | 7% |
| Calcium | 729mg | 73% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.