Hawaiian Melt Recipe

Prep chicken

Pound each chicken breast to an even thickness (about 1/2 inch) using a meat mallet or heavy skillet; this ensures even cooking. Pat dry with paper towels.

Season chicken

In a small bowl mix salt, black pepper and smoked paprika. Rub both sides of each chicken breast with 1 tablespoon olive oil, then evenly season with the spice mix.

Cook bacon

Heat a skillet over medium heat. Add bacon strips and cook until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper-towel-lined plate to drain. Keep skillet (reserve ~1 tsp bacon fat if desired) for browning pineapple.

Grill chicken

Heat a grill pan or outdoor grill to medium-high (about 400°F / 205°C). Lightly oil the grate or pan. Grill chicken 4–5 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice each breast into 3–4 slices.

Caramelize pineapple (optional)

In the same skillet used for bacon, add 1 teaspoon olive oil (or reserved bacon fat) and heat over medium-high. Pat pineapple rings dry. If using, sprinkle each ring with a little brown sugar and a few drops of lime juice. Sear pineapple 1–2 minutes per side until light char and caramelized. Remove and keep warm.

Assemble sandwich

Split the panini loaf in half horizontally. Spread softened butter on the outside cut sides of both halves for grilling. On the inside bottom half, spread mayonnaise evenly and a thin line of Dijon mustard. Layer sliced grilled chicken evenly across the bread, then top with caramelized pineapple rings, followed by crisp bacon strips. Place Swiss cheese slices over the top so they cover the fillings.

Grill sandwich

Preheat a panini press or heavy skillet and weigh down with a second pan if using a skillet. Place the assembled sandwich on the press (or skillet), close press, and cook 3–5 minutes until bread is golden and cheese is melted. If using a skillet without press, place a heavy skillet on top of sandwich and cook 3–4 minutes per side over medium heat, pressing occasionally, until cheese melts and bread crisps.

Finish and serve

Remove sandwich from heat and let rest 1 minute. Cut into 2–4 portions. Serve hot.