The inspiration for this Panini is from this great bakery here in Southern Utah called, Great Harvest. It is one of my favorite places to eat lunch and buy homemade fresh bread. If you do not have a Panini Press, just use a skillet. It will still taste as great, it just wont have those pretty little panini press lines! Among the BBQ sauce, grilled chicken and bacon, I stuffed this baby with some red onion, lettuce and tomato. For a little tip, I use calorie-free butter spray to rub on both sides of the bread, so you get this really golden, buttery sandwich without adding anymore calories. (Yeah, like that matters with all the bacon and cheese inside. lol) Well, atleast I try! ; )
BBQ CHICKEN PANINI
Recipe By: Holly Lofthouse
Ciabatta Bread, or your favorite good quality bread
Grilled Chicken breasts, sliced thin ( I marinate mine in barbecue sauce before grilling them)
Barbecue Sauce
Cooked Bacon slices
Sharp Cheddar cheese, sliced thin
Romaine lettuce
Tomatoes, sliced
Red Onion, sliced thin
Directions: Start by pre-heating your panini press to 400 degrees, or heating a large skillet on medium-high heat.
Top one slice of Ciabatta bread with thinly sliced, grilled chicken. Pour desired amount of barbecue sauce over the chicken. Top with cooked bacon and cheddar cheese. Top with second slice of bread. Spray with butter spray on both sides of bread. Place onto your panini grill and grill until cheese has melted. ( I cooked mine for about 3 minutes) If using a skillet, cook on each side for about 2-3 minutes, pressing sandwich down with a spatula. Cook until cheese has melted.
Carefully remove Panini from grill. Add lettuce, tomatoe and red onion. Then devour that badboy! : )
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