Craving a deliciously satisfying meal? This mouth-watering chicken panini combines tender shredded chicken, crispy bacon, ripe tomatoes, and a blend of ranch and BBQ sauces.
As if that’s not enough, it’s all melted together with sharp cheddar cheese on thick toasted bread.
Perfect for lunch or dinner, this panini is a quick, flavorful fix that’s sure to become a favorite. Let’s get grilling!
Why You’ll Love This Chicken Panini
Ultimate Comfort Food: It combines crispy bacon, gooey cheese, salty bacon, and BBQ sauce. It doesn’t get any more classic than that!
Gourmet Touch: Using Havarti or mozzarella cheese elevates the sandwich, adding a touch of gourmet flair.
Satisfying Texture: From the crispy, toasted bread to the tender chicken and crispy bacon, this panini offers a delightful medley of textures.
Ingredients
- Olive Oil Spray: Ensures a crispy, golden crust.
- Thick-Cut Bread: Provides a sturdy, flavorful base. I like to grab a loaf of sourdough and slice it myself. You can also use ciabatta rolls – but avoid pre-sliced bread.
- Ranch Dressing: Adds a tangy, creamy layer.
- BBQ Sauce: Brings a smoky, sweet kick.
- Cheese: Melts into gooey perfection. Use sharp cheddar, Havarti, or Monterey Jack.
- Shredded Chicken: Offers tender, juicy protein. My go-to is leftover rotisserie chicken!
- Cooked Bacon: Adds a savory crunch.
- Ripe Tomatoes: Fresh and juicy, balancing the flavors.
How to Make Chicken Panini
The key to the perfect panini is using quality ingredients, especially good bread and cheese.
And, of course, getting the sandwich crispy on the outside while warming it through.
Here are the steps:
1. PREP: Heat a panini press to medium.
2. SPREAD: Apply ranch dressing on two slices of bread and BBQ sauce on the other two.
3. LAYER: On the ranch slices, add 2 slices of cheese, the shredded chicken, cooked bacon, and ripe tomatoes. Place more cheese on top, then sandwich the BBQ sauce-covered bread on top. Press it down to secure the fillings.
4. COOK: Spray the tops of the sandwiches with olive oil, then carefully flip them onto the panini press. Spray the tops and then close the press. Cook for 3-5 minutes until golden and melty.
5. ALTERNATE: Use a grill pan on medium-low, and press the sandwiches with a heavy skillet for 2-4 minutes per side.
6. SERVE: Let cool for 1-2 minutes. Slice in half and serve hot. Enjoy!
Tips For the Best Chicken Panini
Whether you’re packing it for work, enjoying it on a picnic, or simply indulging at home, this chicken panini is a real treat.
The best part? It’s incredibly easy to assemble, making it a go-to option for busy weeknights or lazy weekends.
But before you start, I have a few tips and tricks to keep in mind.
- Bread choice. Use dense bread, such as ciabatta or sourdough. It needs to hold up to the heavy fillings and the heat, so don’t use anything pre-sliced.
- Chicken options. I like rotisserie chicken for the added flavor and because it saves time. But you can use any cooked chicken you like best. This chipotle chicken adds great flavor!
- Dressing options. The mix of ranch and BBQ is classic, but you can use chipotle mayo, plain mayo, or even ranch and pesto if you like. Just don’t add too much or the bread will go soggy.
- Optional add-ins. Try sliced avocado, roasted red peppers, or caramelized onions.
- Cheese selection: Choose melty cheeses. Havarti, mozzarella, provolone, or cheddar are excellent choices that melt well and add richness to the sandwich. If you can, slice or grate it yourself.
- Serving suggestions: Pair with mixed greens, pasta salad, chips, or french fries for a complete meal.
- Enjoy right away. Since it’s toasted, this panini is best served right away. The longer it sits, the soggier it’ll get. For that reason, I don’t recommend making it ahead or storing it for later.
More Panini Recipes You Have to Try
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Buffalo Chicken Panini
Chicken Panini
2
servings5
minutes8
670
kcalThis incredible chicken panini combines crispy bacon, ripe tomatoes, melty cheese, and a blend of ranch and BBQ sauces on thick toasted bread.
Ingredients
4 slices thick-cut bread (or 2 ciabatta rolls)
2 tablespoons ranch dressing
2 tablespoons BBQ sauce
8 slices sharp cheddar, Havarti, or Monterey Jack cheese
2 cups shredded, cooked chicken
4 slices bacon, cooked
2 medium ripe tomatoes
Olive oil spray
Instructions
- Preheat a panini press to medium heat.
- Spread the ranch dressing over two slices of bread and the BBQ sauce over the remaining two
- On the ranch slices, layer 2 slices of cheese, followed by the shredded chicken, cooked bacon, and ripe tomatoes. Top with the remaining cheese slices, then sandwich the BBQ sauce covered bread slices on top. Press down gently to secure them in place.
- Spray the tops of the sandwiches with olive oil and then carefully flip them onto the panini press, so the olive oil is now on the bottom. Spray the tops with olive oil and close the press for 3-5 minutes, until golden and melty.
- If using a grill pan, warm it over medium-low heat. Place the olive oil sprayed sandwiches in the center and weigh them down with a heavy (clean) skillet for 2-4 minutes. Remove the top skillet, spray the top of the paninis with more olive oil, then flip them to cook the other side for another 2-4 minutes.
- Remove from heat and let cool for 1-2 minutes. Then, slice in half and serve hot. Enjoy!
Notes
- Go easy on the dressing or the bread may get soggy.
- Use dense bread, such as ciabatta or sourdough. It needs to hold up to the heavy fillings and the heat, so don’t use anything pre-sliced.
