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Bacon Cheddar Chipotle Chicken Panini

Prep Time 10 minutes
Cook Time 24 minutes
Servings 2
Calories 847kcal

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
US Customary - Metric

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