Smokehouse Chicken Panini


  • 1 ea. Chef's Line® Gluten-Free Sweet Potato Flatbread
  • 1 ea. Chef's Line All Natural Sous Vide Chicken Breast
  • 1.5 oz. Chef's Line Kansas City BBQ sauce
  • 1 oz. Glenview Farms® Pepperjack Cheese, shredded
  • 4 ea. Monarch® Bread 'n Butter Pickles, roughly chopped
  • 1.5 oz. Patuxent Farms® Cooked, Chopped Bacon
  • 2 oz. Glenview Farms White Cheddar Cheese, shredded


  1. Heat the chicken until the internal temperature is about 160 degrees F. Slice thinly on a bias
  2. Grill the flatbread and cut in half.
  3. Spread the BBQ sauce on the flatbread, then proceed to layer the remaining ingredients, topping with the second piece of flatbread.
  4. Either on a preheated panini grill or a hot flat-top, grill the sandwich until the cheese is melted and all ingredients are heated through. Use frill picks if necessary, cut in half and serve.

Recipe By Leigh Holland, Food Fanatics® Chef, Altoona, PA
Serves 1