Best Chicken Bacon Panini Ever Recipes
BEST CHICKEN PANINI
I have a local eatery who makes an amazing flatbread sandwich. This panini is based on their chicken pesto sandwich. I recommend pane turano, or you may use a sturdy sourdough.
Provided by thedailygourmet
Categories Main Dish Recipes Sandwich Recipes Panini Recipes
Time 35m
Yield 5
Number Of Ingredients 8
Steps:
- Heat a panini grill on the highest setting. Brush 2 pieces of bread with butter. Assemble panini with chicken, bacon, and mozzarella. Lower panini press. Cook until bread is golden and cheese is melted, about 5 minutes.
- Carefully separate bread and add in some sliced avocado, tomato, and pesto. Repeat above steps for additional panini sandwiches.
- Reassemble sandwiches and cut in half. Serve immediately.
Nutrition Facts : Calories 683.3 calories, Carbohydrate 36.5 g, Cholesterol 184.2 mg, Fat 40.1 g, Fiber 4.2 g, Protein 44.3 g, SaturatedFat 17.3 g, Sodium 1814.6 mg, Sugar 2.9 g
BEST BLT CHICKEN PANINI
Transform an ordinary BLT into a gourmet sandwich by partnering it with a chicken panini. Use crusty bread, thinly-sliced roasted chicken from the deli, and those traditional BLT ingredients. The whole family will enjoy this quick and easy sandwich.
Provided by lutzflcat
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 6 to 8minutes. Drain bacon slices on paper towels.
- Spread mayonnaise on one side of the 4 slices of bread. Layer chicken slices, Swiss cheese, lettuce, tomato, and bacon, in that order, over 2 slices of bread. Place the remaining 2 bread slices on the top, mayonnaise side down.
- Heat a panini press over medium-high heat and coat with cooking spray. Place sandwiches inside. Cook until heated through and the cheese starts to melt, 5 to 7 minutes.
- Cut panini in half and serve immediately.
Nutrition Facts : Calories 704.9 calories, Carbohydrate 63.4 g, Cholesterol 103 mg, Fat 28.3 g, Fiber 3.8 g, Protein 44.5 g, SaturatedFat 10.4 g, Sodium 2530.5 mg, Sugar 4 g
BEST CHICKEN-BACON PANINI EVER
Delicious seared chicken breasts, crisp smoky bacon, and gooey mozzarella cheese topped off with buttery Italian bread. This chicken panini is so good you won't want to eat anything else!
Provided by Jen Knight
Categories Main Dish Recipes Sandwich Recipes Panini Recipes
Time 2h50m
Yield 4
Number Of Ingredients 16
Steps:
- Whisk olive oil, lemon juice, garlic, oregano, basil, rosemary, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours, or overnight.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Remove chicken from the marinade and shake off any excess. Discard the remaining marinade.
- Heat a large nonstick skillet over medium-high heat. Add chicken to the hot skillet and cook for 5 to 7 minutes. Flip over and continue to cook until golden brown, no longer pink in the center, and the juices run clear, 5 to 7 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into 1/4-inch thick pieces or leave whole if desired.
- Preheat an electric grill (such as George Foreman®) for medium heat.
- Assemble panini by spreading mayonnaise and Dijon mustard on 1/2 of the bread slices. Layer each slice with equal amounts of tomato, onion, chicken, bacon, and mozzarella cheese and top with remaining bread. Butter the outsides of the sandwiches.
- Cook on the preheated grill until bread is toasted and cheese is melted, 5 to 8 minutes.
Nutrition Facts : Calories 760.7 calories, Carbohydrate 30.7 g, Cholesterol 141.4 mg, Fat 49.1 g, Fiber 3.2 g, Protein 48.9 g, SaturatedFat 15.4 g, Sodium 1595.5 mg, Sugar 2.7 g
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- Lightly grease inside of a panini press or pan with 2 teaspoons olive oil. Preheat panini press or pan while you assemble your sandwich. Use pastry brush to apply olive oil onto one side of both slices of bread. Onto the dry side of one slice, layer chicken, onions, bacon, spinach, and cheese. Top with remaining slice of bread, coated side up.
- Place sandwich into panini press and close lid (or weigh it down in a pan). Grill for 2-3 minutes or until sandwich has compressed, bread is grilled, and cheese has melted.
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- Spread 1 tablespoon of ranch dressing onto each slice of bread. Add spinach leaves, chicken, cheese, bacon, and tomato to one slice of bread. Place second slice of bread on top and spread softened butter over it.
- Place sandwich, buttered side down, onto panini press or skillet. Spread remaining tablespoon of butter on top.
- Press panini maker together and grill for 3-4 minutes, or until bread is golden on the outside and melted on the inside. If using a skillet, take another heavy-bottomed skillet and press on top to brown the bread. Then flip over and brown the other side. Remove from press or skillet and enjoy!
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Reviews 6Category Sandwich MeltCuisine AsianTotal Time 10 mins
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