These rich sandwiches drip with juicy seasoned chicken, ripe tomato, and briny pickles. If you don’t have a sandwich press or Panini grill, cook them on a stovetop grill, griddle, hot skillet, or charcoal grill with chunks of sweet bell pepper and onion.
Heat oil in a large skillet over medium-high heat. Add chicken, cumin, garlic powder, salt, and pepper; cook and stir 6 to 8 minutes or until no longer pink in center. Cook to internal temp of 165°F. Remove from heat.
Spread 4 slices of bread with mustard. Layer with chicken, ham, pickle, cheese, tomato, and onion. Top with remaining 4 slices of bread. Lightly brush both sides with remaining 1 tablespoon oil.
Heat a sandwich press or stovetop grill pan. Place sandwiches in press; cook about 10 minutes or until golden and cheese is melted.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.