Chicken Club Panini recipe

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Ingredients

2 tablespoons vegetable oil
2 skinless, boneless chicken breast halves
1 (8 ounce) package bacon
4 thick slices French bread
¼ cup butter
2 tablespoons mayonnaise
1 cup shredded Cheddar cheese
1 large tomato, sliced
½ cup alfalfa sprouts

Nutrition Info

637.3 calories
carbohydrate: 26.3 g
cholesterol: 115.4 mg
fat: 46.7 g
fiber: 1.8 g
protein: 28.5 g
saturatedFat: 19.2 g
servingSize: -
sodium: 1058.6 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat sandwich press according to manufacturers' instructions.

  2. Heat oil in a skillet over medium heat. Add chicken, cook, turning halfway through, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate.

  3. Place bacon in a separate skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

  4. Spread 1 tablespoon butter over the outside of each slice of bread. Spread mayonnaise over 2 bread slices, assemble chicken, bacon, Cheddar cheese, tomato, and sprouts on top. Cover with the remaining 2 slices, buttered side-up. Place sandwiches into the sandwich press, cook until cheese is melted and bread is toasted, 5 to 8 minutes.

Recipe Yield

2 sandwiches

Recipe Note

A great alternative to a chicken club wrap.

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