BACON PANINI RECIPES RECIPES

Steps:

• Whisk olive oil, lemon juice, garlic, oregano, basil, rosemary, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours, or overnight.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Remove chicken from the marinade and shake off any excess. Discard the remaining marinade.
• Heat a large nonstick skillet over medium-high heat. Add chicken to the hot skillet and cook for 5 to 7 minutes. Flip over and continue to cook until golden brown, no longer pink in the center, and the juices run clear, 5 to 7 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into 1/4-inch thick pieces or leave whole if desired.
• Preheat an electric grill (such as George Foreman®) for medium heat.
• Assemble panini by spreading mayonnaise and Dijon mustard on 1/2 of the bread slices. Layer each slice with equal amounts of tomato, onion, chicken, bacon, and mozzarella cheese and top with remaining bread. Butter the outsides of the sandwiches.
• Cook on the preheated grill until bread is toasted and cheese is melted, 5 to 8 minutes.

Steps:

• Heat a panini press to medium-high heat according to manufacturer's instructions.
• Butter 1 side of each slice of bread. Flip 1 slice and spread mustard on top; add cheese. Place apple slices on the cheese. Lay bacon on top. Cover with the other slice of bread, buttered side-up.
• Place sandwich into the panini press and press down. Grill until lightly browned, about 3 minutes per side.