Ingredients
Bacon-Cheddar Chipotle Chicken Panini
- 4 slices Bacon
- 2 TBSP Sour cream
- 2 TBSP Ranch dressing
- ¼ tsp Chipotle powder or ancho chile pepper
- 4 slices Your choice of bread
- 8 oz Rotisserie chicken sliced thin
- 4 slices Tomato
- 1 cup Baby spinach
- 4 slices Cheddar cheese
- Nonstick spray
- ½ cup Carrots peeled and cut into sticks or use baby carrots
- 1/4 cup Ranch dressing
Homemade Lemonade
- 1 cup Lemon juice fresh squeezed
- 16 oz Water
- 2 TBSP Sugar to taste
- Ice cubes
Instructions
- Place the bacon in a skillet over medium low heat. Cook on both sides until golden brown and crispy. Then set aside.
- Preheat a panini style grill.
- In a bowl, stir together the sour cream, ranch dressing, and chipotle pepper seasoning.
- Spread one side of each slice of bread with chipotle cream.
- Layer the bread with sliced chicken, tomato, bacon, spinach leaves, and cheddar cheese. Top with the remaining slices of bread, cream side down.
- Lightly coat the panini grill with nonstick spray.
- Add the sandwiches (in batches if needed). If using a griddle or grill, close the lid and cook until the bread is toasted and cheese is melted. (If using a skillet, place a heavy plate on top of the sandwiches and cook on both sides).
- Mix the ingredients for lemonade. Serve over ice if desired.
- Cut the sandwiches in half and serve bacon-cheddar chipotle chicken panini with carrots and ranch and lemonade.
Nutrition
Calories: 847kcal | Carbohydrates: 31g | Protein: 47g | Fat: 61g | Saturated Fat: 19g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 191mg | Sodium: 1366mg | Potassium: 597mg | Fiber: 2g | Sugar: 21g | Vitamin A: 7658IU | Vitamin C: 61mg | Calcium: 312mg | Iron: 1mg

Bacon Cheddar Chipotle Chicken Panini
Ingredients
Bacon-Cheddar Chipotle Chicken Panini
- 4 slices Bacon
- 2 TBSP Sour cream
- 2 TBSP Ranch dressing
- ¼ tsp Chipotle powder or ancho chile pepper
- 4 slices Your choice of bread
- 8 oz Rotisserie chicken sliced thin
- 4 slices Tomato
- 1 cup Baby spinach
- 4 slices Cheddar cheese
- Nonstick spray
- ½ cup Carrots peeled and cut into sticks or use baby carrots
- 1/4 cup Ranch dressing
Homemade Lemonade
- 1 cup Lemon juice fresh squeezed
- 16 oz Water
- 2 TBSP Sugar to taste
- Ice cubes
Instructions
- Place the bacon in a skillet over medium low heat. Cook on both sides until golden brown and crispy. Then set aside.
- Preheat a panini style grill.
- In a bowl, stir together the sour cream, ranch dressing, and chipotle pepper seasoning.
- Spread one side of each slice of bread with chipotle cream.
- Layer the bread with sliced chicken, tomato, bacon, spinach leaves, and cheddar cheese. Top with the remaining slices of bread, cream side down.
- Lightly coat the panini grill with nonstick spray.
- Add the sandwiches (in batches if needed). If using a griddle or grill, close the lid and cook until the bread is toasted and cheese is melted. (If using a skillet, place a heavy plate on top of the sandwiches and cook on both sides).
- Mix the ingredients for lemonade. Serve over ice if desired.
- Cut the sandwiches in half and serve bacon-cheddar chipotle chicken panini with carrots and ranch and lemonade.
Nutrition
Calories: 847kcalCarbohydrates: 31gProtein: 47gFat: 61gSaturated Fat: 19gPolyunsaturated Fat: 15gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 191mgSodium: 1366mgPotassium: 597mgFiber: 2gSugar: 21gVitamin A: 7658IUVitamin C: 61mgCalcium: 312mgIron: 1mg
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