Chicken Bacon Ranch Panini

Total Time:
20 min
5 min
15 min

4 sandwiches

  • 2 chicken breasts, each cut in half through the middle to make 2 thinner breasts
  • 5 tablespoons butter, softened
  • 1 tablespoon canola oil
  • Spicy mustard, for spreading
  • 8 slices crusty French bread
  • Ranch dressing, homemade or bottled, for spreading
  • 8 slices sharp Cheddar
  • 8 slices cooked bacon
Watch how to make this recipe.
  • Fry the chicken breasts in 1 tablespoon butter and the canola oil in a skillet over medium-high heat until done in the middle, about 8 minutes. Set aside.

  • To assemble the sandwiches, spread a generous amount of mustard on half of the bread slices. Spread a generous amount of ranch dressing on the other half. (Definitely be generous; when the sandwiches cook, these will turn into more of a "sauce.")

  • On the ranch-covered slices of bread, place a slice of cheese, a piece of chicken, 2 slices of bacon and a second slice of cheese. Top each with the mustard-covered slice of bread. Butter the outsides of the bread generously with the remaining 4 tablespoons butter, then grill in a panini maker. (If you do not have a panini maker, you can grill the sandwiches in a skillet, laying a heavy skillet on top of the sandwiches to press them together. Turn to grill the other side in the same way.)

  • Slice the sandwiches in half and gobble them down immediately.

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