Chicken, Bacon and Spinach Paninis
This panini is a spin on a classic BLT. It combines chicken, bacon and spinach with the creaminess of provolone and herbed mayo.
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Servings: 0
Equipment
- panini press
Ingredients
Panini
- 8-12 slices sourdough bread
- 1 lb thin sliced chicken breast
- 2 tomatoes sliced
- 1 package fresh spinach leaves
- 1 package pre-cooked bacon strips
- 8-12 slices provolone cheese
- butter for bread
- salt and pepper to taste
Herbed Mayo
- ½ cup mayonnaise
- 1 tsp oregano
- ½ tsp minced garlic
- ½ tsp Italian seasoning
- ½ tsp onion powder
- salt and pepper to taste
Instructions
- Combine ingredients for herbed mayonnaise and set aside.
- Butter outside of each slice of bread and set aside.
- Slice tomatoes thinly (to about the same thickness of chicken)
- Season chicken with salt and pepper. Heat a drizzle of oil in a medium pan over medium heat and cook chicken until browned and cooked through.1
- While chicken is cooking, preheat panini press to medium heat and cook bacon according to package directions.
- Remove chicken from pan.
- Begin assembling by spreading the inside of both bread slices with some of the herbed mayo.
- Next, layer the chicken, tomato, spinach, bacon and top with two slices of cheese.
- Place the top on the sandwich and carefully transfer to panini press, one to two sandwiches at a time depending on size of press.
- Press down slowly and firmly, then cook until the bread has browned and the cheese is melted. Carefully remove from the press and serve warm.