Quite possibly the best chicken panini recipe. This one has it all—roasted sliced chicken, fresh mozzarella, sizzling bacon, and ripe avocado sandwiched in between two slices of Uprising Bread—a gluten-free bread with zero added sugar that’s artisan baked with just two net carbs. This is not your standard sandwich. It’s a symphony of flavors, textures, and aromas. It is the Ultimate Chicken Panini, and it is sure to leave your mouth watering for more.
2 slices Uprising Bread
8 oz deli roasted sliced chicken
4 oz fresh mozzarella
4 strips uncured bacon
2 tbsp prepared mayo
¼ medium avocado
2 slices vine ripe tomato
¼ tsp cayenne
1 tsp oregano
1 tsp garlic powder
1 tsp fresh lemon juice
¼ tsp crushed red pepper flakes
Salt and pepper to taste
- Preheat the panini press, or if you do not own a panini press, a large saute pan will work just the same. Butter one side of each piece of Uprising Bread.
- In a medium-size mixing bowl, add mayo, lemon juice, oregano, garlic powder, cayenne, red pepper flakes, and salt and pepper. Mix well to incorporate all ingredients evenly. Spread mayo mixture on the opposite side of buttered Uprising Bread.
- Top the mayo side of bread with sliced chicken breast, mozzarella, bacon strips, bacon strips, avocado, and lastly, vine ripe tomato. Finish by topping with the other buttered piece of bread facing outward. Grill on the panini press for 4-5 minutes or until Uprising Bread is golden brown and cheese is melted. If you do not own a panini press, you can press into a medium heat saute pan for 2 to 3 minutes per side.