Grilled Chicken Club Panini
Makes 4 servings
  • 4 chicken cutlets, pounded to ¼-inch thickness
  • 1 (8-ounce) bottle oil and vinegar salad dressing
  • 3 sprigs fresh rosemary
  • 1 cup mayonnaise
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon lemon zest
  • 8 slices sourdough sandwich bread
  • 8 slices plum tomato
  • 8 slices bacon, cooked until crisp
  • 8 slices deli ham
  • 4 slices Muenster cheese
  1. In a large resealable plastic bag, combine chicken, dressing, and rosemary. Seal bag, and refrigerate for at least 2 hours or up to overnight.
  2. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
  3. Remove chicken from bag, discarding marinade, and grill for 5 minutes per side or until done.
  4. Preheat a panini press according to manufacturer’s directions.
  5. In a small bowl, stir together mayonnaise and next 3 ingredients. Spread mayonnaise mixture on one side of all bread slices. Top 1 slice bread with 1 grilled chicken cutlet,
  6. slices tomato, 2 slices bacon, 2 slices ham, 1 slice cheese, and another bread slice, mayonnaise side down. Repeat procedure with remaining ingredients.
  7. Cook sandwiches for 4 minutes or until cheese is melted and bread is toasted. Serve immediately.
Recipe by Paula Deen Magazine at