5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)
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Ingredients
Balsamic & Rosemary Marinade
1/3
Cup Balsamic Vinegar
3
Tablespoons Low-Sodium Soy Sauce
2
Tablespoons Worcestershire Sauce
2
Tablespoons Fresh Rosemary, finely chopped
2
Tablespoons Olive Oil
2
Teaspoons Dijon Mustard
1
Teaspoon Garlic Powder
1
Teaspoon Freshly-Cracked Black Pepper
1/2
Teaspoon Onion Powder
Panini
1
Pound Boneless Skinless Chicken Breasts, halved lengthwise
4
Strips Bacon
1/4
Cup Blue Cheese Crumbles
2
Tablespoons Butter
4
Slices Martin’s Potato Bread
Directions
  1. Combine marinade ingredients in a zip-top freezer bag; add chicken breasts and marinate in fridge for at least 2 hours or overnight.


    If Using Immediately: Keep refrigerated until ready to use, up to one day.

    If Freezing: Transfer bag to freezer and freeze for up to 3 months. When ready to cook, transfer to refrigerator for 24 hours, or until fully thawed.


  2. To Prepare Chicken: Preheat oven to 425°F. Place chicken on a baking sheet and bake for 25-30 minutes, flipping halfway through, until cooked through (165°F) and the juices run clear. Remove from the oven, loosely cover with aluminum foil, and let rest for 5 minutes. Cut chicken crosswise into 1/2-inch thick slices.

  3. While chicken is baking, fry bacon strips until crisp and cooked through. Transfer to paper towel-lined plate to drain.

  4. Build sandwiches by layering sliced chicken, bacon, and blue cheese between two slices of potato bread. Butter top and bottom of the sandwich.

  5. Place sandwiches onto a preheated panini press or grill pan over medium heat and grill for 2-3 minutes or until bread is crisp and golden-brown. Serve warm.

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