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

• 4 slices of your preferred bread
• 2 slices of smoked mozzarella cheese
• 4 slices of bacon
• 2 pieces of dijon mustard chicken
• 2 teaspoons dijon or honey mustard
• 1/3 cup dijon mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt

Step 1: Prepare the Marinade

In a small bowl, combine 1/3 cup Dijon mustard, 2 tablespoons apple cider vinegar, and 2 tablespoons honey.

Whisk these ingredients until smooth.

Add 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 1 teaspoon black pepper, and 1/2 teaspoon salt.

Stir the mixture to ensure all spices are evenly distributed throughout the marinade.

Step 2: Marinate the Chicken

Prepare your chicken breasts and place them in a large plastic storage bag.

Pour the prepared marinade over the chicken, seal the bag, and gently shake it to ensure the chicken is evenly coated.

Place the bag in the refrigerator and let it marinate for one hour.

Step 3: Grill the Chicken

Preheat your grill and lightly oil the grate to prevent sticking.

Remove the chicken from the marinade and cook over medium heat.

Grill the chicken for about 5-6 minutes on one side, then turn and cook for an additional 5 minutes or until the chicken is cooked through.

If the chicken sticks to the grill, give it another minute before attempting to turn it.

Once cooked, transfer the chicken to a plate, cover it with foil, and let it rest for approximately 10 minutes.

After resting, dice the chicken into bite-sized chunks.

Step 4: Cook the Bacon

While the chicken is resting, preheat a large skillet over medium-high heat.

Add 4 slices of bacon and cook them until crispy.

Once done, drain the bacon on a paper towel to remove excess grease.

Carefully discard the bacon grease from the skillet and wipe it clean with a paper towel before returning the skillet to the stove.

Step 5: Prepare the Skillet

After wiping down the skillet, reduce the heat for further use.

At this stage, you can proceed with your recipe’s next steps, depending on what you’ll be pairing with the diced chicken and bacon.

Consider integrating them into a salad, pasta dish, or wrap for a complete meal.