In a medium bowl, whisk together the egg yolk, lime juice, honey, Dijon mustard, salt, and pepper. Gradually drizzle in the neutral oil while continuously whisking until the mixture is thick and emulsified, about 2-3 minutes. Stir in the smoked paprika and chopped chipotle pepper.

Season both sides of the chicken breast with salt and pepper. Preheat your grill or skillet over medium-high heat and cook the chicken for 4–5 minutes on each side until the internal temperature reaches 165°F (75°C). Let it rest before slicing.

Prepare your hearty bread by spreading chipotle mayo on one side of each slice and slice the chicken, bacon, and tomato for assembly.

Layer the sliced chicken on one slice of bread, top with crispy bacon, cheddar cheese, and tomato. Place another slice of bread on top, mayo side in.

Preheat a skillet or panini press. Lightly butter the outsides of the bread, then grill the sandwich for about 3-4 minutes, flipping halfway through, until golden and cheese is melted.

Let the panini rest for a minute, then slice diagonally and serve hot with extra chipotle mayo for dipping.