Nine Iron Recipe

Prepare roll

Slice the ciabatta roll in half horizontally so you have a top and bottom. Pat cut surfaces lightly with a paper towel if very moist.

Spread the dijonnaise evenly on the cut sides of both the top and bottom pieces (about 1.5 tbsp total). Season the interior lightly with a pinch of salt and a few grinds of black pepper.

Brush the outside faces of the top and bottom with the 1 tsp olive oil (or leave plain if you prefer butter on the griddle later). This helps create a golden crust when pressed.

Cook the bacon

Heat a small skillet over medium heat. Add the 2 slices of smoked bacon and cook until browned and crisp, 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and keep warm.

Warm the roasted chicken

If the roasted chicken is cold, briefly warm it in the same skillet over medium for 1–2 minutes just to take the chill off and lightly brown the edges. Season lightly with black pepper. If already warm, simply portion 4 oz and set aside.

Prepare the tomato and greens: slice the tomato into 2 even slices. Place the mixed greens in a small bowl, toss with 1 tsp olive oil and a light pinch of salt and pepper to dress just before assembling so they don't wilt.

Break the stracciatella gently with a spoon so it will spread/softly mound across the sandwich when assembled. Keep it at room temperature for easier melting/warmth from the grilled sandwich.

Build the panini: on the bottom half of the ciabatta, layer the roasted chicken evenly (4 oz), then place the crisp smoked bacon slices on top of the chicken, arrange the tomato slices, then a light handful of dressed mixed greens, and finally spoon the fresh stracciatella over the greens (about 2 oz). Close with the top half of the roll, press gently to compact the filling.

Heat your panini press or a heavy skillet/griddle over medium heat. If using a skillet, brush the outside faces of the sandwich with the softened butter or a thin smear of olive oil to encourage browning. If using a press, you can brush the press plates lightly or the sandwich exterior.

Grill the sandwich: place the sandwich in the preheated panini press and cook 3–4 minutes until the bread is golden brown and the stracciatella has warmed and softened. If using a skillet, place the sandwich in the skillet, press down with a heavy pan or weighted press, and cook 3–4 minutes per side, flipping once, until golden and warmed through.

Transfer the panini to a cutting board, let rest 1 minute, then slice in half on the diagonal. Serve immediately while the cheese is creamy and the bread is crisp.