Smoked Chicken Panini with Bacon and Cheese

Andy Anderson !

By
@ThePretentiousWichitaChef

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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Serves:

1-2

Prep:

20 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

PLAN/PURCHASE

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)

Directions Step-By-Step

1
PREP/PREPARE
2
Gather your ingredients.
3
Place the bacon in a sauté pan over medium heat.
4
Cook until beginning to crisp, about 5 -8 minutes.
5
Drain on paper towels and reserve.
6
Chef's Note: Remove all but 1 tablespoon of the bacon grease from the sauté pan.
7
Brush some of the garlic aioli on the inside of the bread.
8
Chef’s Note: If you want a brilliant roasted garlic aioli, try this:
Roasted Garlic Aioli with a Twist
9
On one piece of the bread (garlic aioli side up), lay down the provolone.
10
Add the smoked chicken.
11
Layer with the bacon.
12
Add the tomatoes.
13
Add the shredded Monterey Jack cheese.
14
Add the top piece of bread, garlic aioli side down.
15
Brush the outsides of the bread with more garlic aioli, and then place in the pan (with the reserved bacon grease), over medium heat.
16
Cook for about 5 minutes per side, until the bread is golden and the cheese is nice and gooey.
17
PLATE/PRESENT
18
Serve with your favorite beverage, and maybe some chips or fries. Enjoy.
19
Keep 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