Smoked Chicken Panini with Bacon and Cheese

Andy Anderson !


This is a great sandwich that can be made with a Panini press, or just pan-fried like a regular grilled cheese. In this recipe, I’m going to do it in a pan.

The two cheeses compliment each other like old friends, and the garlic aioli, and the bacon just take it over the top.

So, you ready… Let’s get into the kitchen.

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20 Min
15 Min
Stove Top



4 slice
smoked chicken breast
3 slice
maple bacon, or regular bacon
2 slice
fresh garden tomato
2 slice
provolone cheese
1/4 c
monterey jack cheese, shredded
2 slice
whole grain bread
2-3 Tbsp
garlic aioli (more on this later)


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2Gather your ingredients.

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3Place the bacon in a sauté pan over medium heat.

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4Cook until beginning to crisp, about 5 -8 minutes.

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5Drain on paper towels and reserve.

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6Chef's Note: Remove all but 1 tablespoon of the bacon grease from the sauté pan.

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7Brush some of the garlic aioli on the inside of the bread.

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8Chef’s Note: If you want a brilliant roasted garlic aioli, try this:
Roasted Garlic Aioli with a Twist

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9On one piece of the bread (garlic aioli side up), lay down the provolone.

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10Add the smoked chicken.

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11Layer with the bacon.

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12Add the tomatoes.

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13Add the shredded Monterey Jack cheese.

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14Add the top piece of bread, garlic aioli side down.

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15Brush the outsides of the bread with more garlic aioli, and then place in the pan (with the reserved bacon grease), over medium heat.

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16Cook for about 5 minutes per side, until the bread is golden and the cheese is nice and gooey.

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18Serve with your favorite beverage, and maybe some chips or fries. Enjoy.

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19Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Soy Free
Other Tags: Quick & Easy, Heirloom