Name: Chicken Panini with Bacon and Cheese
Prep time: 5 min
Cook time: 8 min
Ingredients: 4 slices thick-cut bread (or 2 ciabatta rolls); 2 tablespoons ranch dressing; 2 tablespoons barbecue sauce; 8 slices sharp cheddar (Havarti, or Monterey Jack cheese); 2 cups cooked (shredded chicken); 4 slices bacon (cooked until crisp); 2 medium ripe tomatoes (sliced); Olive oil spray or brush-on olive oil

Shredded chicken, crispy bacon, melty cheese, tomatoes, BBQ and ranch sauces on thick toasted bread—this Chicken Panini with Bacon and Cheese is the ultimate comfort bite.

You know those evenings when dinner feels more like a chore than a creative outlet? The kind where everyone’s hungry, you’re staring into the fridge like it’s going to magically suggest a recipe, and somehow you still haven’t figured out what to cook?

Yeah, that was me last Tuesday.

I had some leftover rotisserie chicken (the real MVP of weeknight meals), half a pack of bacon from Sunday brunch, and a couple of tomatoes that were just on the brink of going bad. And then, almost out of desperation, I remembered the panini press I hadn’t used in months.

Out came the cheese, the sauces, the thick-cut bread. Ten minutes later, I had this hot, crispy, melty Chicken Panini with Bacon and Cheese sitting in front of me—and let me tell you, it was way more satisfying than it had any right to be.

Why You’ll Love This Chicken Panini with Bacon and Cheese Recipe?

Let’s not overthink it—it’s a sandwich. But not just any sandwich.

This baby is:

Fast (10 minutes, tops)
Filling (hello, double cheese and bacon)
Crispy on the outside, gooey on the inside
Flexible as heck—use what you’ve got
And honestly? It’s the kind of thing that feels like you’re cheating… but you’re still eating really well

Ingredient Notes:

If you’ve got a fridge and a few staples, you’re basically halfway there. Here’s what makes this panini so solid:

Thick-Cut Bread or Ciabatta Rolls
The sturdier, the better. Flimsy bread won’t cut it here.
Shredded Chicken
Leftovers? Perfect. Rotisserie? Even better. Just make sure it’s not too dry.
Bacon
Crispy is non-negotiable. A little smoky flavor goes a long way.
Cheese
Use whatever melts beautifully—cheddar, Monterey Jack, Havarti. (I’ve even tossed in pepper jack for some heat.)
Sauces
I’m usually a BBQ or ranch person… so why not both? They hit all the right tangy, creamy, smoky notes.
Tomato Slices
They add juiciness, but don’t overload or things will get soggy fast.

How To Make Chicken Panini with Bacon and Cheese?

Honestly, this is one of those recipes you can eyeball. But for the sake of clarity—and sandwich greatness—let’s break it down.

Step 1: Heat your grill or panini press.
If you’ve got a press, preheat it now. If you’re using a grill pan or regular skillet, medium heat is perfect.

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Step 2: Assemble your sandwich.
Lay out your bread. Spread ranch on one slice, BBQ sauce on the other. Start layering: cheese, shredded chicken, bacon, tomato slices, and more cheese. Top it with the second slice of bread, sauce side down. Press it gently—just enough so it holds together.

Step 3: Oil and grill.
Lightly spray the outside of the sandwich with olive oil (or brush it on with a pastry brush if you’re fancy). Put it on the grill or press, and cook until golden brown and the cheese is gloriously melted—usually 3–5 minutes in a press, 2–4 minutes per side in a pan (weigh it down with another pan for best results).

Step 4: Let it rest, then slice.
Pull it off the heat, give it a minute or two to settle (because lava cheese burns are real), and then slice it in half. Serve it up hot, and prepare for your family to request seconds immediately.

Storage Options:

This is best fresh, but if you somehow don’t eat it all, wrap it in foil and keep it in the fridge. Reheat it in a skillet or air fryer to bring the crisp back. Skip the microwave unless you’re cool with soggy bread. (No judgment… maybe just a little.)

Variations and Substitutions:

Spice it up: Add jalapeños or swap the ranch for chipotle mayo.
Go veggie: Replace chicken with grilled mushrooms or roasted veggies.
Ditch the dairy: Use vegan cheese and plant-based bacon—it still slaps.
No BBQ? Try honey mustard or hot sauce for a twist.

What to Serve with Chicken Panini with Bacon and Cheese?

Honestly, this panini doesn’t need a side, but if you’re feeling extra:

Crunchy kettle chips
Pickles (yes, always)
A quick arugula salad
A cold beer or sparkling lemonade (depending on the vibe)

Frequently Asked Questions:

Can I make this ahead of time?
You can prep the sandwich in advance and grill it later. Just store it wrapped in the fridge and press it when you’re ready.

What bread works best?
Ciabatta, sourdough, or a sturdy sandwich loaf. Fluffy white bread will fall apart.

Is this freezer friendly?
Not really. The texture of the tomato and sauces get weird once thawed.

This Chicken Panini with Bacon and Cheese isn’t revolutionary. But it is ridiculously satisfying, endlessly adaptable, and the kind of thing that turns a regular Tuesday night into a little crispy, cheesy victory.

So the next time you’ve got leftover chicken and don’t know what to do with it? You know what to do.

Now it’s your turn—what would you put in your dream panini? Drop a comment below or tag me if you try it. I’m always down for a good sandwich swap.

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Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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