Has potential, but too labor-intensive for our family... Also, it was too greasy.
Cheddar BLT Panini
Saraliza Posted: 01/06/14
Whygal Posted: 01/11/14
This was a great panini!!! I did drain some of the bacon grease off before cooking the chicken and spinach. The flavors were wonderful together. I used my panini press rather than the method suggested. Will add this recipe to my Friday night panini rotation.
aprilnh08 Posted: 05/07/14
My husband loved this! I did make some changes since I chose this recipe for it's lighter purpose. I used the smaller French bread rolls so I wouldn't have more bread than ingredients. I substituted the spinach/vinegar mash-up for plain lettuce. I also made the bacon in the oven so it wouldn't carry as much of the grease as it does if pan fried leaving the chicken to cook in olive oil. My best advice is to add plenty of spices (i.e. Italian, minced garlic, pepper, salt, and minced onion) as the chicken breast will be very bland otherwise. Once I made these changes we loved how it turned out in my opinion.
daneanp Posted: 07/12/14
These were pretty good, the family loved them. I did not put the bacon in the cheese. And next time, definitely will use sharp cheddar vs. the medium which is what I had on hand. I only used one large chicken breast, sliced across the grain. I hollowed out the rolls before assembling them and putting them on the panini press. DD didn't want the spinach. Very filling.
MeghanF Posted: 01/15/14
Next time I make this, I will use 2 (1 oz.) slices of hearty sandwich bread. The French bread rolls were so thick that I had to pile all the ingredients in a big heap to get them all piled into the sandwich. I will also not mix the crumbled bacon into the cheese mixture, because the cheese mixture needs to be spread on the bread before it cools and loses it pliability. I will also drain the extra bacon fat before adding the spinach because I feel like it was too much. With those changes, I will definitely make these again.