Grilled Honey Mustard Chicken Panini

Coming up with exciting lunch ideas that work for both home and office can feel like a real puzzle. Let’s be honest – nobody wants another boring sandwich, but we also need something that’s practical to pack and won’t leave us hunting for the nearest takeout spot when hunger strikes at noon.

That’s why this honey mustard chicken panini has become my go-to solution: it’s warm and satisfying, easy to make ahead of time, and brings together classic flavors that never get old. Plus, you can switch up the ingredients based on what’s in your fridge, making it perfect for those “what’s left in the kitchen” kind of days.

What Kind of Bread Should I Use?

When making a panini, the bread you choose plays a big role in how your sandwich turns out. Sourdough and ciabatta are popular choices since they have a sturdy texture that holds up well to pressing and grilling, while still getting nicely crispy on the outside. If you prefer something softer, a good quality Italian or French bread will work too – just make sure the slices aren’t too thin or they might fall apart under the weight of the fillings. For the best results, pick bread that’s fresh but not too soft, and slice it about half an inch thick to get that perfect balance between crunch and chew.

Options for Substitutions

This tasty sandwich is pretty flexible with substitutions. Here’s what you can switch up:

• Smoked mozzarella: If you can’t find smoked mozzarella, regular mozzarella works great. You could also try provolone or Swiss cheese – any mild, melty cheese will do the job!
• Bacon: Not into bacon? Try turkey bacon, crispy prosciutto, or even some sliced avocado for a different take. For vegetarians, crispy mushrooms make a nice savory replacement.
• Dijon mustard: While Dijon gives the best flavor, whole grain mustard works too. In a pinch, yellow mustard mixed with a bit of horseradish can work, though the flavor will be different.
• Apple cider vinegar: White wine vinegar or regular white vinegar can step in for apple cider vinegar – just use a little less as they’re slightly stronger.
• Honey: Maple syrup or agave nectar can replace honey with similar results. If using maple syrup, add a tiny bit less as it’s slightly sweeter.
• Dried thyme: Fresh thyme works great (use 1 tablespoon instead), or try dried oregano or herbs de Provence for a different but equally good flavor.

Watch Out for These Mistakes While Cooking

The biggest challenge when making a panini is achieving that perfect golden-brown crust without burning the bread – keep the heat on medium-low and resist the urge to press down too hard on the sandwich, which can make it too dense and flat. A common mistake is not preheating your panini press or skillet properly, which leads to uneven cooking and cheese that doesn’t melt completely – give your cooking surface at least 5 minutes to heat up before adding the sandwich. To prevent your honey mustard sauce from making the bread soggy, spread it on the inside of both bread slices and layer your ingredients strategically: place the cheese next to the bread to create a moisture barrier, then add the chicken and bacon. For the best texture and flavor, let your cooked chicken rest for 5 minutes before slicing and assembling the sandwich, and make sure your bacon is crispy but not too hard, as it will continue to crisp up during grilling.

What to Serve With Honey Mustard Chicken Panini?

This warm, melty panini pairs perfectly with a variety of sides that can round out your meal. A simple bowl of crispy potato chips adds the right amount of crunch, while a cup of tomato soup makes for excellent sandwich dunking. For something lighter, try a fresh green salad with a light vinaigrette, or some crunchy coleslaw that echoes the tangy-sweet flavors in the sandwich. If you’re serving this for lunch, some quick pickles or a handful of sweet potato fries on the side will make your plate feel like it came straight from your favorite café.

Storage Instructions

Keep Fresh: If you’ve got leftover assembled paninis, wrap them in aluminum foil and pop them in the fridge for up to 2 days. For best results though, I recommend storing the components separately – keep the cooked chicken and bacon in an airtight container, and the honey mustard sauce in a small jar in the fridge for up to 5 days.

Make Ahead: You can prep the honey mustard sauce and cook the chicken and bacon ahead of time. Keep them in separate containers in the fridge, then assemble and grill your panini when you’re ready to eat. This makes lunch prep super easy!

Warm Up: To enjoy a leftover panini, warm it up in a panini press or skillet over medium heat until the cheese gets melty again. If using a skillet, press down gently with a spatula to get those nice grill marks. Skip the microwave – it’ll make the bread soggy!

Preparation Time	15-30 minutes
Cooking Time	15-20 minutes
Total Time	60-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 45-50 g
• Fat: 45-50 g
• Carbohydrates: 60-70 g

Ingredients

For the chicken marinade:

• 1 tsp dried thyme
• 1/2 tsp salt
• 2 tbsp apple cider vinegar
• 1/3 cup Dijon mustard (I use Grey Poupon for consistent flavor)
• 1 tsp smoked paprika (for rich, smoky flavor)
• 1 tsp ground black pepper
• 2 tbsp honey (raw honey adds more depth)

For the panini:

• 2 grilled chicken breasts (from the marinade, sliced into 1/2-inch strips)
• 4 slices bacon (cooked until crispy)
• 2 slices smoked mozzarella cheese
• 4 slices bread (sourdough or ciabatta works best)

For assembly:

• 1 tbsp lemon juice (freshly squeezed preferred)
• 2 tsp Dijon or honey mustard (spread on bread for extra flavor)

Step 1: Prepare the Honey Mustard Marinade

• 1/3 cup Dijon mustard
• 2 tbsp apple cider vinegar
• 2 tbsp honey
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp ground black pepper
• 1/2 tsp salt
• 1 tbsp lemon juice

Whisk together the Dijon mustard, apple cider vinegar, honey, dried thyme, smoked paprika, ground black pepper, salt, and lemon juice in a bowl until fully combined.

The vinegar and honey will create a balanced sweet-tangy base, while the spices build depth.

I prefer to let this mixture sit for a minute after whisking so the thyme releases its oils into the liquid.

Step 2: Marinate the Chicken

• 2 chicken breasts
• honey mustard marinade from Step 1

Place the chicken breasts in a zip-top bag and pour the marinade from Step 1 over them.

Seal the bag and shake gently to coat all surfaces evenly.

Refrigerate for at least 1 hour (or up to 4 hours for deeper flavor).

The acid from the vinegar and lemon juice will help tenderize the chicken while the spices infuse.

Step 3: Cook the Bacon and Grill the Chicken

• 4 slices bacon
• marinated chicken from Step 2

While the chicken marinates, heat a skillet over medium-high heat and cook the bacon until crispy, about 8-10 minutes.

Transfer to a paper towel-lined plate to drain and cool.

Once cooled, roughly chop or break into pieces.

Next, heat your grill to medium-high heat (around 400°F).

Remove the chicken from the marinade and grill for 5-6 minutes per side until the internal temperature reaches 165°F and the exterior has nice char marks.

Transfer the cooked chicken to a clean plate, cover loosely with foil, and let it rest for 10 minutes before slicing into 1/2-inch strips—this resting period keeps the chicken juicy and tender.

Step 4: Assemble and Grill the Panini

• 4 slices bread
• 2 tsp Dijon or honey mustard
• chicken strips from Step 3
• bacon from Step 3
• 2 slices smoked mozzarella cheese

Heat a panini press or skillet over medium heat.

Lay out the bread slices and lightly spread 1/2 teaspoon of Dijon or honey mustard on the inside of each slice.

On the bottom half of each sandwich, layer the sliced grilled chicken from Step 3, crispy bacon from Step 3, and one slice of smoked mozzarella cheese.

Top with the remaining bread slice, mustard-side down.

I find that the residual heat from the chicken helps the cheese melt slightly before the panini even hits the heat.

Place the sandwiches on the press or skillet and cook for 3-4 minutes until golden brown and the cheese melts, then carefully flip (if using a skillet) and cook the other side for another 2-3 minutes until crispy.

Step 5: Finish and Serve

Transfer the hot panini to a cutting board and let rest for 1-2 minutes so the cheese fully sets and the bread crisps up slightly more.

Cut diagonally if desired for presentation, and serve immediately while the sandwich is still warm and the cheese gooey.