Best Chicken And Bacon Panini With Spicy Chipotle Mayo Recipes

Chicken and Bacon Panini With Spicy Chipotle Mayo image

Provided by gailanng

Time 26m

Yield 2 serving(s)

Number Of Ingredients 12

1 chipotle chile in adobo
1/2 cup mayonnaise
1 lime, juice of
1/2 teaspoon adobo seasoning
1 1/2 cups cooked chicken breasts
4 slices cooked bacon
1/2 cup shredded cheddar cheese (or more to taste)
1/2 tomatoes, sliced into 4 slices (can sub fresh avocado slices)
2 teaspoons olive oil
salt
4 slices bread (something hearty like Italian)
butter

Steps:

For the Spicy Chipotle Mayo: Add all ingredients into a food processor and puree until smooth. Add salt and pepper to taste, if needed.
For the Panini: Turn the oven to broil. Place the tomato slices on a lined baking sheet. Drizzle with a little olive oil and sprinkle with salt. Place into the oven and roast the tomatoes until the top is slightly charred. Remove from the oven and set aside. (Note: This step may be skipped and replaced with slices of avocado.).
Heat a panini grill or grill pan on medium heat. Spread a little bit of butter on one side of each piece of the bread.
Evenly distribute the chicken, cheese, bacon and tomatoes (or avocado slices) on top of two slices, butter side down.
On the other pieces of bread, spread some of the chipotle mayonnaise on the side that is not buttered. Place on top of the sandwich. Place the sandwiches on the grill. If you are using a grill pan, place a heavy pan on top of each sandwich.
Cook for about 2-3 minutes until the bread is golden brown. Gently flip the sandwich over and cook for another 2-3 minutes until the other side is golden brown.

Nutrition Facts : Calories 820.2, Fat 50.1, SaturatedFat 14.3, Cholesterol 150.7, Sodium 1294.9, Carbohydrate 43, Fiber 1.7, Sugar 7.2, Protein 49

Panera Chipotle Chicken Panini Recipe - (4/5) image

Provided by LORIWHIP

Number Of Ingredients 6

8 slices focaccia bread
4 boneless, skinless free range chicken breasts
8 slices bacon, cooked
4 slices cheddar cheese
8 fresh tomato slices
Salt and black pepper

Steps:

Mince the ancho and chipotle chiles into tiny pieces. In a small bowl, mix the sour cream and the mayo. Add the chiles and mix well. Cover, and let the flavors meld in the refrigerator for an hour or so. Heat a grill or cast-iron skillet to medium-high. Season the chicken with salt and pepper. Cook the chicken breasts for about 15 minutes, turning once, until they are thoroughly cooked. There should be no pink in the middle. Heat up your panini press. Coat one side of each slice of bread with the ancho-chipotle spread. Top 4 slices with a chicken breast, followed by a slice of cheddar cheese, 2 bacon slices and 2 tomato slices. Top with a second bread slice and serve.