Grilled Chicken, Bacon & Smoked Gouda Panini

You have heard of writer's block, but have you ever heard of recipe blogger's block? Well, let me assure you that it exists. There are times when I am simply too tired, rushed, or void of worthwhile ideas to think up a new recipe for dinner. At times like these, I often turn to making frittatas, such as the Asparagus Frittata with Smoked Paprika, Thyme and Feta Cheese. Pasta dishes, such as Pasta in Lemon Cream Sauce with Chicken, Greens Beans, and Red Peppers, also make their way into the easy-dinner rotation. When I'm feeling exceptionally lazy, out comes the George Foreman grill (the closest thing I have to a panini press) and any leftovers in the fridge are put to work.

The possibilities are endless. For a vegetarian sandwich, use a mixture of artichokes, feta cheese, roasted red peppers, and spinach. If red meat is more your speed, pile on some marinated flank steak with a spicy slaw. In this version of the versatile panini, I combined some leftover grilled chicken with crisp, smoky bacon, creamy smoked gouda, juicy tomatoes, fresh spinach, and a pesto mayonnaise. Pressed inside of a ciabatta roll and cooked until the cheese is melted and the bread is crisp, this satisfying sandwich is ready in less than 15 minutes.

Preheat a panini press or a grill pan set over medium-high heat. If using a grill pan, wash and cover a brick in aluminum foil. This can be placed on top of the sandwich to mimic a panini press.

Slice 2 cooked chicken breasts crosswise into thin slices. We had some leftover grilled chicken from the previous night's dinner, but you can use chicken breasts cooked in any method. If you want to make this as easy as possible, use the breast meat from a store-bought rotisserie chicken. There is no shame in that!

In a large skillet, cook 4 slices bacon until crispy. Drain on a piece of paper towel. Okay, so there are 6 pieces of bacon in the photo. I freely admit that I have a bacon problem and must have an extra piece or two to nibble on.

In a medium bowl, stir together ½ cup mayonnaise and 2 tablespoons homemade or high-quality store-bought pesto.

Cut 4 ciabatta rolls in half horizontally. Spread about 2 tablespoons of the pesto mayo on the cut sides of each roll.

Lay about 4 slices of chicken on each sandwich and top with a strip of that crispy bacon.

Top each sandwich with 2 to 3 slices of smoked gouda, 2 slices of tomato and 4 large leaves of fresh spinach. Close the sandwich and place in a preheated panini maker or grill pan. Cook until the bread is toasted and the cheese is starting to melt. Cut in half and serve immediately.

Grilled Chicken, Bacon & Smoked Gouda Panini with Pesto Mayonnaise

2 grilled (or otherwise cooked) chicken breasts, sliced
4 slices bacon
½ cup mayonnaise
2 tablespoon homemade or high-quality store-bought pesto
4 ciabatta rolls
2 ounces smoked gouda
2 medium tomatoes, sliced
16 large fresh spinach leaves

Preheat a panini press or a grill pan set over medium-high heat. If using a grill pan, wash and cover a brick in aluminum foil. This can be placed on top of the sandwich to mimic a panini press.

In a large skillet, cook bacon until crispy. Drain on a piece of paper towel. In a medium bowl, stir together mayonnaise and pesto. Cut ciabatta rolls in half horizontally. Spread about 2 tablespoons of the pesto mayo on the cut sides of each roll. Lay about 4 slices of chicken on each ciabatta roll and top with a strip of that crispy bacon.

Makes 4 panini.