Prepare the Chipotle Mayo: In a medium bowl, combine 1 chopped chipotle pepper, 2 tablespoons of neutral oil, 1 egg yolk, 1 tablespoon of lime juice, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, 1 teaspoon of smoked paprika, and a pinch of kosher salt and black pepper. Whisk until smooth and creamy, then refrigerate.

Cook the Chicken: Season 1 boneless, skinless chicken breast with salt and pepper. Heat a grill or skillet over medium-high heat, and cook the chicken for 4-5 minutes on each side until it reaches 165°F. Remove and let rest before slicing.

Prep Bread: Spread a layer of chipotle mayo on one side of each slice of your chosen bread.

Assemble the Sandwich: On the mayo-side of one slice, layer the chicken, bacon, cheddar cheese, and tomato. Place the other slice on top, mayo side facing in.

Grill the Panini: Preheat your panini press or grill pan over medium heat. Butter the outer sides of the sandwich and grill for 3-4 minutes until crispy and cheese is melted.

Serve: Allow the panini to cool for a minute, then slice diagonally and serve hot, with extra chipotle mayo on the side.