Chicken Panini with Bacon and Cheese
This savory Chicken Panini with Bacon and Cheese features shredded chicken, crisp bacon, tomatoes, cheddar cheese, ranch and BBQ sauces, grilled on hearty bread for a satisfying, melty sandwich experience.
2 Servings
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
Instructions
Preheat Equipment:
- Begin by preheating a panini press to medium heat. If using a stovetop grill pan, place it over medium-low heat and allow it to warm up thoroughly.
Prepare the Bread:
- Spread ranch dressing evenly over two slices of bread. On the remaining two slices, spread the barbecue sauce.
Assemble the Sandwiches:
- On each ranch-dressed slice, layer two slices of cheese, followed by 1 cup of shredded chicken, two slices of bacon, and several tomato slices. Top with the remaining cheese slices and complete each sandwich with the barbecue sauce-covered bread, sauce side inward.
Apply Olive Oil:
- Lightly spray or brush the outsides of each sandwich with olive oil.
Grill the Paninis:
- If using a panini press: Place sandwiches in the press, close it, and grill for 3–5 minutes or until the bread is golden and the cheese is melted.
- If using a grill pan: Place sandwiches in the pan and press down with a heavy skillet or grill weight. Cook for 2–4 minutes per side, flipping once, until evenly browned and heated through.
Serve:
- Remove from heat and allow sandwiches to rest for 1–2 minutes. Slice in half and serve immediately.
Notes
To make this recipe gluten-free, substitute the bread with certified gluten-free sandwich bread or gluten-free ciabatta rolls. Ensure that both the barbecue and ranch sauces are also labeled gluten-free, as some brands may contain hidden gluten ingredients.