All Recipes

Rosemary Balsamic Chicken Bacon Panini

2 Hrs, 40 Mins
Potato Bread
Made With
Potato Bread


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


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

Serves: 2


Step 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.

Step 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.

Step 3

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

Step 4

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

Step 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.

Learn how to make this recipe in this step-by-step tutorial: