Create a flavorful Chicken Panini at home featuring chipotle-marinated grilled chicken, melted pepper jack cheese, and crispy bacon. This Southwest-inspired sandwich is slightly spicy, salty, and packed with texture. The recipe is simple and perfect for a quick lunch or a satisfying dinner—especially if you enjoy Panera’s Southwest Chicken Melt.
Table of contents
- Ingredients
- Instructions
- How to make it without a panini press
- Additions and variations
- What to serve with it
- More sandwich recipes
Crispy, toasty bread, gooey melted cheese, juicy grilled chicken, and salty bacon combine to make a truly delicious sandwich. This version leans Southwest with a creamy chipotle sauce for both marinating and spreading, bright tomato slices for freshness, and pepper jack to amplify the heat. The recipe is flexible and easy to adapt—marinate and grill chicken in advance and assemble the paninis whenever you’re ready.
If you don’t own a panini press or indoor grill, you can still achieve a pressed sandwich using two skillets on the stove—details are below. The method and ingredient list are straightforward, and you can scale or swap ingredients depending on your preferences.
Ingredients
- Chicken breasts – two large boneless, skinless breasts, each sliced through the middle to yield four thin pieces for quick, even cooking.
- Chipotle sauce – a creamy chipotle mayo or sauce is used both to marinate the chicken and to spread on the bread; you can use store-bought or make a quick homemade version.
- Sourdough bread – choose thick, crusty slices for the best texture; ciabatta or focaccia are good alternatives.
- Butter – softened, to spread on the bread exterior for a golden, crisp finish when pressed or pan-fried.
- Pepper jack cheese – provides a nice kick and melts smoothly; smoked gouda or cheddar are tasty substitutes if you prefer milder or smokier flavors.
- Tomato – one large tomato, sliced for freshness and moisture balance.
- Cooked bacon slices – pre-cook bacon in the oven or skillet and refrigerate until ready to assemble.
Instructions
Below are clear, step-by-step instructions to make these paninis at home. Quantities and full recipe details are included in the ingredient list above.
- Marinate the chicken. Slice each chicken breast in half horizontally to make four thin cutlets. Toss the pieces in about 1/4 cup chipotle sauce until evenly coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours for more flavor.
- Grill or cook the chicken. Preheat an indoor or outdoor grill, or heat a skillet over medium-high heat. Remove chicken from the marinade and grill or pan-sear 4–6 minutes per side, until the internal temperature reaches 165°F (74°C). Set aside to rest a few minutes.
- Prepare the bread. Spread softened butter on the outside (one side) of each slice so it will brown nicely when pressed. On the opposite side of each slice, spread the remaining chipotle sauce.
- Layer the fillings. On the sauced side of four slices, place two slices of pepper jack cheese. Top half of those slices with two bacon strips, two tomato slices, and one piece of grilled chicken each. Finish by placing the remaining cheese-topped slices over the chicken to form sandwiches, buttered side facing out.
- Press or grill the sandwiches. Preheat a panini press or indoor grill. Place two sandwiches in the press at a time—do not overcrowd—and cook 4–5 minutes, until the bread is golden and the cheese has melted. Remove and let rest briefly before slicing.
How to make it without a panini press
If you don’t own a panini press, use two skillets to create a pressed sandwich: one heavy skillet (cast iron preferred) and another skillet for the base.
- Heat a large cast-iron skillet over high heat until hot.
- Heat a second large skillet over medium-high heat.
- Place the assembled sandwiches in the skillet over medium-high heat. Immediately remove the cast iron from the heat and place it directly on top of the sandwiches in the second skillet to press them down.
- Cook for 4–5 minutes, then remove the top skillet and check that the bread is golden and cheese melted. If you lack cast iron, cook like a grilled cheese: cook 3–4 minutes per side over medium-high heat until browned and warmed through.
Additions and variations
- Panera-style: Omit the bacon and add cilantro and sliced red onion for a closer Southwest Chicken Melt profile.
- Milder option: Swap chipotle sauce for a cilantro-lime sauce and add avocado for creaminess and less heat.
- BBQ twist: Use barbecue sauce in place of chipotle mayo and cheddar instead of pepper jack for a sweet, smoky panini.
- Quick shortcut: Use pulled rotisserie chicken tossed with chipotle sauce to speed up assembly.
- Italian version: Replace chipotle sauce with basil pesto and pepper jack with mozzarella for a Mediterranean flair.
- Greens: Add baby spinach or arugula with the tomatoes for extra color and nutrition.
What to serve with it
This chicken panini pairs well with crispy sides or a comforting soup. Consider fries, baked tots, or a simple salad for balance. Soup and sandwich is a classic combo that works beautifully here.
- Baked sweet potato tots or classic fries
- Rosemary Parmesan sweet potato fries
- Seasoned fries (Old Bay-style) or crispy smashed potatoes
- Air fryer French fries for a lighter option
- Broccoli cheddar soup or a roasted tomato soup for dipping
More sandwich recipes
If you enjoy layered, flavorful sandwiches, try other favorites such as a Reuben, a mushroom Swiss burger, a Greek chicken salad pita, pulled pork sandwiches, roast beef, or a turkey pesto sandwich. Below are a few recipe ideas to inspire your next meal:
Reuben Sandwich
Mushroom Swiss Burger
Greek Chicken Salad Pita Sandwich
Instant Pot Pulled Pork
Roast Beef Sandwich
Turkey Pesto Sandwich
Chicken Panini
Servings: 4 paninis
Prep Time: 10 minutes • Cook Time: 15 minutes • Marinating Time: 30 minutes • Total Time: 55 minutes
Author: Whitney Bond
Ingredients
- 2 boneless, skinless chicken breasts, sliced through the middle into 4 pieces
- 1/2 cup chipotle sauce or chipotle mayo (divided)
- 8 slices sourdough bread (or ciabatta/focaccia)
- 1/4 cup softened butter
- 16 slices pepper jack cheese
- 1 large tomato, sliced into 8 slices
- 8 slices cooked bacon
Instructions
- Slice the chicken breasts in half to make four pieces. Toss the chicken with 1/4 cup chipotle sauce until well coated.
- Cover and refrigerate the chicken for at least 30 minutes, or up to 8 hours for more flavor.
- Grill the chicken on an indoor or outdoor grill, or cook in a skillet over medium-high heat, 4–6 minutes per side until it reaches 165°F. Set aside to rest.
- Spread butter on one side of each slice of bread.
- Spread the remaining 1/4 cup chipotle sauce on the other side of each slice, then place two slices of pepper jack cheese on each sauced slice.
- Add two slices of cooked bacon, two tomato slices, and one cooked chicken piece to half of the bread slices. Top with the remaining bread slices, sauced side down, to form four sandwiches.
- Heat a panini press or indoor grill and cook the sandwiches 4–5 minutes until the bread is golden and the cheese has melted. If using skillets, follow the two-skillet method described above.
Notes
- The chicken can be marinated and grilled up to 3 days in advance and stored in the refrigerator until ready to assemble.
- Bacon can be cooked in the oven up to 3 days ahead and refrigerated until use.
- To make without a panini press: use a hot cast-iron skillet as a weight over sandwiches in another skillet for 4–5 minutes, or cook like a grilled cheese for 3–4 minutes per side.
Nutrition Facts (per panini)
Calories: 958 kcal • Carbohydrates: 70 g • Protein: 53 g • Fat: 51 g • Sodium: 1826 mg