Monterey Ranch Panini Recipes

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MONTEREY RANCH BREAD



Monterey Ranch Bread image

"This rich, cheesy loaf is a quick-and-easy addition to any meal," writes Shirley Privratsky of Dickinson, North Dakota. Or serve it as an appealing appetizer for a casual get-together.

Provided by Taste of Home

Time 25m

Yield 8 servings.

Number Of Ingredients 5

2 cups shredded Monterey Jack cheese
3/4 cup ranch salad dressing with bacon
1 loaf (1 pound) unsliced French bread
2 tablespoons butter, melted
Minced fresh parsley

Steps:

  • In a small bowl, combine 2 cups (8 oz.) cheese and 3/4 cup salad dressing with bacon; set aside. Cut 1 loaf (1 lb.) French bread in half lengthwise; brush with 2 Tbsp. melted butter. Broil 4 in. from heat on baking sheets until golden brown. Spread with cheese mixture. Bake at 350° for 10-15 minutes or until cheese is melted. Sprinkle with minced fresh parsley. Serves 8.

Nutrition Facts : Calories 382 calories, Fat 22g fat (8g saturated fat), Cholesterol 29mg cholesterol, Sodium 700mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.

MONTEREY ARTICHOKE PANINI



Monterey Artichoke Panini image

Looking for a new sandwich idea? This wonderful combination of cheese, artichokes, spinach and tomatoes feels fresh and special. -Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 6

4 slices sourdough or multigrain bread
4 slices Monterey Jack cheese (3/4 ounce each)
1/2 cup water-packed artichoke hearts, rinsed, drained and halved
1/2 cup fresh baby spinach
4 slices tomato
1 tablespoon butter, softened

Steps:

  • Top two slices of bread with a slice of cheese each; layer each with 1/4 cup artichokes, 1/4 cup spinach, two tomato slices and remaining cheese. Top with remaining bread. Spread butter over outside of sandwiches. , Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.

Nutrition Facts : Calories 416 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 855mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 3g fiber), Protein 18g protein.

CHICKEN BACON RANCH PANINI



Chicken Bacon Ranch Panini image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 sandwiches

Number Of Ingredients 8

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

Steps:

  • 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.

MONTANA PANINI



Montana Panini image

What is it? It's a grilled BCT (bacon, cheese and tomato) with a bonus of turkey on sourdough and a special avocado dressing.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 8

1/4 cup ranch dressing
1 small avocado, pitted, peeled and mashed
12 slices sourdough bread, 1/2 inch thick
3 tablespoons butter or margarine, softened
3/4 lb thinly sliced cooked turkey (from deli)
12 slices turkey bacon, crisply cooked and broken in half
1 large tomato , sliced
6 slices (1 oz each) Colby-Monterey Jack cheese

Steps:

  • In small bowl, mix ranch dressing and avocado.
  • Spread 1 side of each bread slice with butter. On work surface, place 6 bread slices butter sides down; top with turkey, bacon, tomato, cheese and dressing mixture. Top with remaining bread slices, butter sides up.
  • In 12-inch skillet, place sandwiches. Cover and cook over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted.

Nutrition Facts : Calories 500, Carbohydrate 30 g, Cholesterol 90 mg, Fat 1, Fiber 3 g, Protein 26 g, SaturatedFat 13 g, ServingSize 1 Sandwich, Sodium 1660 mg

BAKED MONTEREY CHICKEN WITH ROASTED VEGGIES



Baked Monterey Chicken with Roasted Veggies image

Everyone asks me for this baked monterey chicken. Roasting the veggies brings out their sweetness. They're delicious with fettuccine, rice or mashed potatoes. -Gloria Bradley, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 large sweet red peppers, cut into strips
1 tablespoon olive oil
1-1/2 teaspoons salt, divided
3/4 teaspoon coarsely ground pepper, divided
6 boneless skinless chicken breast halves (6 ounces each)
5 tablespoons butter, divided
1/4 cup all-purpose flour
1 cup chicken broth
1 cup heavy whipping cream
1/4 cup white wine or additional chicken broth
1-1/2 cups shredded Monterey Jack cheese, divided

Steps:

  • Preheat oven to 400°. Place asparagus and red peppers in a greased 13x9-in. baking dish; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast just until crisp-tender, 5-8 minutes. Remove vegetables from dish., Season chicken with the remaining salt and pepper. In a large skillet, heat 1 tablespoon butter over medium heat; brown 3 chicken breasts on both sides. Transfer to the same baking dish. Repeat with an additional 1 tablespoon butter and remaining chicken. Top chicken with roasted vegetables., In same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth, cream and wine. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in 1 cup cheese until melted. Pour over chicken., Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes. Sprinkle with remaining cheese.

Nutrition Facts : Calories 581 calories, Fat 40g fat (22g saturated fat), Cholesterol 200mg cholesterol, Sodium 1093mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 44g protein.

CHICKEN BACON RANCH PANINI



Chicken Bacon Ranch Panini image

For all its simplicity, this panini is really something yummy... and a little spicy! And if you don't have a panini maker, don't fret! Just grill the sandwich in the skillet with a second (heavy) skillet on top of it to press it together. It'll make you feel inventive and nifty.

Provided by Jessi Leigh

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 26

8 slices crusty French bread
4 tablespoons softened butter
2 whole chicken breasts, Cut In Half From Top To Bottom
garlic powder
salt
pepper
chili powder
blackening seasoning
red pepper
spicy mustard
peppercorn ranch dressing
4 slices thick monterey jack cheese
8 slices pepper bacon, Cooked Until Chewy And Cut In Half
diced tomato
diced onion
diced green pepper
1 teaspoon ground basil
1 teaspoon ground thyme
1 teaspoon garlic
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon salt (sea salt is better)
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon cumin

Steps:

  • Season the chicken breasts with salt, pepper, garlic powder, chili powder, red pepper, and the blackening seasoning.
  • Add 1-2 tablespoons of olive oil to a pan and cook the chicken breasts until cooked through, about 10-12 minutes. Slice into strips or shred, and set aside.
  • Cook the bacon.
  • To assemble the sandwiches, spread a generous amount of mustard on one half of the bread. Spread a generous amount of ranch dressing on the other half. (Definitely be generous; when the sandwich cooks, these will turn into more of a "sauce.").
  • Arrange chicken, bacon slices, and cheese slices on the bottom half. Top with the top slice. Butter both sides of the bread generously, then grill in the 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 sandwich to press it together. Turn to grill the other side in the same way.).
  • Slice in half and gobble it down immediately.

THE SPANISH RANCH PANINI ! #RSC



The Spanish Ranch Panini ! #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Looking for a quick and satisfying meal? Look no farther-I have the solution! Thanks to the perfect blend of seasoning from the Hidden Valley Original Ranch Dressing Seasoning Mix, this unique sandwich is a recipe to remember! I combined classic Spanish ingredients together to create the perfect cheese spread. The chicken is moist, tender and perfectly seasoned. My favorite part however, is the golden, buttery bread with the kick of ranch grilled right into the sandwich. Lunch or dinner-you got to give this recipe a try!

Provided by suzannejclark

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

8 tablespoons softened unsalted butter
2 ounces Hidden Valley® Original Ranch® Dressing and Seasoning Mix
2 boneless skinless chicken breasts
1/2 cup water
8 slices bakery fresh sourdough bread
4 ounces softened cream cheese
1/4 cup chopped black olives
1/2 cup canned artichoke heart, diced
4 teaspoons pimientos
1 tablespoon fresh grated lemon zest
1/3 cup grated parmesan cheese
2 cups fresh baby spinach leaves

Steps:

  • Combine 6 tablespoons of the softened butter, and 2 tablespoons of the Hidden Valley Original Ranch Dressing Seasoning Mix in a small bowl. Set ranch butter aside.
  • Sprinkle 4 teaspoons of the Hidden Valley Original Ranch Dressing Seasoning Mix over chicken to season. Over medium high heat, add remaining 2 tablespoons of butter, along with seasoned chicken breast to skillet. Cook on each side for about 4 minutes each side to brown. Add water and cover pan with lid to complete cooking. Remove chicken when juices run clear, and chicken is no longer pink. Let rest for about four minutes, then slice each breast horizontally to create 4 thin pieces, or cut chicken into thin vertical strips. Place chicken back into pan and toss in any extra pan drippings, keep warm until needed.
  • To create the Spanish Cheese Spread, combine cream cheese, olives, artichokes, pimentos, lemon zest, Parmesan cheese and remaining Hidden Valley Original Ranch Dressing Seasoning Mix in a bowl. Stir well to combine.
  • If using a Panini maker (the preferred way), adjust to manufactures recommended setting to preheat grill.
  • Using the reserved ranch butter, spread butter on top of each slice of bread.
  • To create Paninis, place one slice of bread, buttered side down on grill, followed by ¼ of the chicken. Pile ½ cup of baby spinach leaves on top of chicken. On the second slice of bread, spread ¼ of the Spanish Cheese Spread on the bottom or "unbuttered" side. Place bread on top of spinach, buttered side up. Close Panini maker and grill for about 8 minutes, or until golden brown. If you are able, grill 2 Panini's at a time. Keep Paninis in a warm in a 200 degree oven until all sandwiches are complete. Note: If you do not have a Panini maker, no worries, just toast sandwiches in a skillet over medium low heat, for about 4-5 minutes each side, or until bread is golden brown.

Nutrition Facts : Calories 799.7, Fat 40.1, SaturatedFat 22.6, Cholesterol 137.4, Sodium 1034.4, Carbohydrate 77.8, Fiber 5.7, Sugar 4.7, Protein 33.9

SOUTHWEST CHICKEN PANINI



Southwest Chicken Panini image

Like Lean Cuisine's® panini sandwich, but don't like the price? Here's our homemade version.

Provided by MARIGOLD82

Categories     Main Dish Recipes     Sandwich Recipes     Panini Recipes

Time 40m

Yield 2

Number Of Ingredients 11

¼ cup water
¼ cup vegetable oil
1 (1.06 ounce) package mesquite marinade
2 (4 ounce) skinless, boneless chicken breast halves
1 teaspoon olive oil
½ medium red bell pepper, sliced
½ medium green bell pepper, sliced
½ medium onion, sliced
2 teaspoons salted butter, softened
4 slices sourdough bread
¾ cup shredded Monterey Jack cheese

Steps:

  • Whisk water, vegetable oil, and marinade mix together in a glass or ceramic bowl. Add chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 15 to 30 minutes, or overnight.
  • Preheat an electric grill (such as George Foreman®) for medium heat and lightly oil the grate.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Place chicken on the preheated grill, close the lid, and cook until no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • While chicken is cooking, heat olive oil in a skillet over medium heat. Add bell peppers and onion and saute until tender, 5 to 7 minutes.
  • Butter one side of each slice of bread. Assemble 2 sandwiches by layering Monterey Jack cheese, vegetables, and chicken between the unbuttered sides of the bread.
  • Place sandwiches on the grill, close the lid, and cook until bread is golden brown and cheese is melted, about 3 minutes.

Nutrition Facts : Calories 807.6 calories, Carbohydrate 49.1 g, Cholesterol 113.1 mg, Fat 50.3 g, Fiber 2.8 g, Protein 44.4 g, SaturatedFat 16.3 g, Sodium 3015.7 mg, Sugar 8.3 g

MONTANA PANINI



Montana Panini image

Number Of Ingredients 9

12 slices sourdough bread, 1/2 inch thick
3 tablespoons margarine or butter, softened
3/4 pound thinly sliced cooked deli turkey
12 slices turkey bacon, crisply cooked, broken in half
1 large tomato, sliced
6 slices (1 ounce each) Monterey Jack-Colby cheese
Avadado Ranch Dressing:
1/4 cup ranch salad dressing
1 small avocado, mashed

Steps:

  • Spread one side of each bread slice with margarine. Place 6 bread slices margarine side down top with turkey, bacon, tomato, cheese, and dressing. Top with remaining bread slices, margarine sides up. Cover and cook sandwiches in 12-inch skillet over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted.1 Serving: Calories 515 (Calories from Fat 300) Fat 33g (Saturated 10g) Cholesterol 75mg Sodium 1680mg Carbohydrate 31g (Dietary Fiber 3g) Protein 27g% Daily Value: Vitamin A 20% Vitamin C 14% Calcium 22% Iron 14%Diet Exchanges: 2 Starch, 3 Lean Meat, 4 fatBetty's TipTurkey bacon has the same smoky flavor as pork bacon, but it has much less fat. One lice of regular bacon weighs in a t about 6 g or fat per slice. And turkey bacon? It weighs in at about 0.5 g of fat per slice.

Nutrition Facts : Nutritional Facts Serves

MONTEREY JACK CORN BAKE



Monterey Jack Corn Bake image

Whether it's served as a savory side dish at brunch or offered alongside ham at dinnertime, one helping is never enough. My family loves this egg bake.-Donna Nortman, Camillus, New York

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 7

2 large eggs
1-1/2 cups sour cream
2 cups fresh or frozen corn, thawed
8 ounces Monterey Jack cheese, cubed
1/2 cup soft bread crumbs
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Steps:

  • In a large bowl, combine eggs and sour cream. Add the corn, Monterey Jack cheese, bread crumbs and pepper; mix well. , Pour into a greased shallow 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes. Sprinkle with cheddar cheese; bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

Nutrition Facts :

MEDITERRANEAN PANINI



Mediterranean Panini image

Here is a wonderful panini, that is so fantastic, one that I eat all the time, I really enjoy it!! To use a panini maker, heat and place sandwiches on grill. Cook until bread is crisp and cheese is melted.

Provided by Chef mariajane

Categories     Lunch/Snacks

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 (500 ml) package frozen vegetables (Europe's Best Mediterranean Diced Delight)
2 garlic cloves, chopped
salt and pepper
1 (500 ml) carton egg creations original liquid egg substitute, well shaken
16 slices whole wheat bread
1/2 cup pesto sauce (store bought or homemade)
16 slices mozzarella cheese (smoked or regular)

Steps:

  • Preheat oven to 375°F Grease a 9x13-inch baking dish.
  • Sauté vegetables and garlic in olive oil over medium-high heat for 2-3 minutes, or until vegetables have softened. Drain vegetables before adding to egg mixture.
  • Combine liquid eggs and cooked vegetables in a medium bowl. Pour into prepared baking dish and bake for 20 minutes or until cooked through. Cool. Cut into 8 slices.
  • Spread pesto on bread slices. Cover the bottom slice with a slice of cheese then with egg slice and another slice of cheese. Top with remaining bread, pesto slice down.
  • Heat a large skillet over medium heat. Brush 1 side of bread with olive oil. Arrange sandwiches oiled side down skillet. Brush top side with oil. Cook until golden brown and cheese has melted, pressing down occasionally with spatula, about 3 minutes.

Nutrition Facts : Calories 382.1, Fat 19.1, SaturatedFat 8.8, Cholesterol 46.3, Sodium 773.4, Carbohydrate 27.8, Fiber 3.9, Sugar 4.1, Protein 26.1

MONTEREY RANCH BREAD



Monterey Ranch Bread image

'This rich, cheesy loaf is a quick-and-easy addition to any meal,' writes Shirley Privratsky of Dickinson, North Dakota. Or serve it as an appealing appetizer for a casual get-together.

Provided by Allrecipes Member

Time 25m

Yield 6

Number Of Ingredients 5

2 cups shredded Monterey Jack cheese
¾ cup ranch-style salad dressing
1 (1 pound) loaf unsliced French bread
2 tablespoons butter or margarine, melted
1 teaspoon Minced fresh parsley

Steps:

  • In a bowl, combine the cheese and salad dressing; set aside. Cut bread in half lengthwise; brush with butter. Place on baking sheets. Broil 4 in. from the heat until golden brown. Spread with cheese mixture. Bake at 350 degrees F for 10-15 minutes or until cheese is melted. Sprinkle with parsley. Cut into 1-1/2-in. slices.

Nutrition Facts : Calories 538.2 calories, Carbohydrate 43.7 g, Cholesterol 51.8 mg, Fat 32.2 g, Fiber 1.9 g, Protein 18.4 g, SaturatedFat 12.4 g, Sodium 1001.7 mg, Sugar 3.3 g

MONTEREY RANCH CHICKEN BAKE



Monterey Ranch Chicken Bake image

This recipe yields delicious and juicy pieces of chicken which are bready on bottom and crusty on top - cheesy with a nice hint of flavor added by the ranch. I have taken this dish to several potluck functions, and always give the recipe out many times.

Provided by NJOANNEC

Categories     Chicken Breasts

Time 50m

Yield 6

Number Of Ingredients 5

1 cup dry bread crumbs
1 cup shredded Monterey Jack cheese
1 (1 ounce) package ranch dressing mix
½ cup milk
6 skinless, boneless chicken breast halves

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Combine the bread crumbs, Monterey Jack cheese, and ranch dressing mix in a large bowl; set aside. Pour the milk into another bowl, then dip the chicken breasts into the milk. Gently press the chicken into the bread crumb mixture. Arrange the chicken in a 9x13-inch baking dish.
  • Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 293.5 calories, Carbohydrate 16.4 g, Cholesterol 85.5 mg, Fat 9.9 g, Fiber 0.8 g, Protein 32.2 g, SaturatedFat 4.9 g, Sodium 626.2 mg, Sugar 2.2 g

MONTEREY RANCH BREAD



Monterey Ranch Bread image

Make and share this Monterey Ranch Bread recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breads

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 cups shredded monterey jack cheese
3/4 cup prepared ranch salad dressing, with bacon
1 loaf unsliced French bread (1 lb.)
2 tablespoons butter or 2 tablespoons margarine, melted
chopped fresh parsley

Steps:

  • In a small bowl, mix together the cheese and salad dressing.
  • Slice the bread in half lengthwise; brush cut sides with butter.
  • Place slices of bread, cut side up, on a baking sheet.
  • Broil until golden brown.
  • Spread with cheese mixture.
  • Bake at 350 degrees for 10-15 minutes or until cheese melts.
  • Sprinkle with chopped parsley.
  • Cut into slices and serve warm.

MONTEREY RANCH PANINI



Monterey Ranch Panini image

Make and share this Monterey Ranch Panini recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 38m

Yield 4 serving(s)

Number Of Ingredients 7

8 slices focaccia bread (or other rust-style Italian bread, ciabatta is good)
1/2 cup prepared ranch dressing
4 (4 ounce) boneless skinless chicken breast halves, grilled and thinly sliced
16 slices fresh tomatoes (sliced thin)
16 slices bacon, fried crisp and drained
4 slices monterey jack cheese (or enough to completely cover the sandwiches)
extra virgin olive oil

Steps:

  • Lay out the bread and spread the inside of each slice with 1 tablespoon ranch dressing.
  • Cover each of the four slices of bread with one of the sliced chicken breast halves, 4 tomato slices, 4 bacon slices, and 1 slice of cheese.
  • Cover with remaining 4 slices of bread.
  • Brush the top and bottom of each sandwich with olive oil.
  • Place the panini in a large heavy frying pan; place a slightly smaller heavy pan on top of the panini to weigh them down; cook over medium heat for 4 minutes, turn the panini over, replace the second frying pan and cook for 4 more minutes or until the bread is toasted and the filling is warmed through.
  • Remove from pan, slice and serve immediately.
  • **Panini can also be cooked on an indoor-style grill, a stovetop grill, or a panini grill.
  • **Suggestion-marinate the chicken breasts in Italian dressing for 2 hours in the refrigerator, then grill.

Nutrition Facts : Calories 539.9, Fat 41.4, SaturatedFat 13.2, Cholesterol 129.2, Sodium 880.4, Carbohydrate 5.5, Fiber 1.2, Sugar 3, Protein 35.6

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Mar 18, 2013 - Precooked bacon and cheese are great additions to chicken in these tasty panini. Mar 18, 2013 - Precooked bacon and cheese are great additions to chicken in these tasty panini. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by ...
From pinterest.ca


QUICK TURKEY RANCH-CHIPOTLE PANINI - FIERY FOODS & BARBECUE …
2015-11-13 Ingredients. 1 cup prepared ranch dressing or Caesar dressing. 1 tbsp chipotle hot sauce or hot salsa. 8 slices focaccia or rustic bread. 4 slices roasted or smoked turkey breast. 8 slices fresh tomato. 8 slices crispy bacon. 2 slices Monterrey Jack cheese large but thin slices. 1/2 cup melted butter or olive oil.
From fieryfoodscentral.com


20 BEST SANDWICH PANINI RECIPES - EDELWEISSBAKERY BLOG
2022-01-31 Chop the cilantro. Preheat the bread in a toaster, 1 min. Cut the brie and strawberries into even slices. Cut the ciabatta lengthwise. Put a layer of cheese on the bread, a layer of strawberries and a piece of ham on top, sprinkle with herbs. Cover with another part of ciabatta. Squeeze the sandwich a little.
From edelweissbakeryfl.com


GRILLED MONTEREY RANCH CHICKEN CLUB SANDWICH - TONE AND TIGHTEN
2015-03-23 Pound your chicken breasts flat to a uniform thickness. Lightly coat both sides in olive oil and sprinkle ranch seasoning over both surfaces. Grill chicken over medium heat – 3 minutes and flip, 3 minutes and flip, 2 minutes and flip, 2 minutes and remove from heat. Add 2 cheese slices per chicken during last 1-2 minutes of cooking until melty.
From tone-and-tighten.com


MONTEREY RANCH BREAD - PLAIN CHICKEN
2010-08-17 1 loaf French bread, split in half lengthwise. 2 cups Monterey Jack cheese, shredded. ¾ cups ranch dressing. Preheat oven to 350. Spread butter on bread and sprinkle with garlic powder (to taste). Place bread under the broiler until it’s slightly brown and crispy. Combine cheese and ranch dressing and divide evenly over bread.
From plainchicken.com


MONTEREY ARTICHOKE PANINI - PAWLOWSKI.RECIPES
Home; Main Dishes. Beef. Apple Meatloaf; Eggs Benedict Burgers; Hearty Salisbury Steaks ; Muffin Pan Meat Loaves ; Oven Roasted Beef Brisket; Salt Encrusted Prime Rib
From pawlowski.recipes


MONTEREY CHICKEN - SPEND WITH PENNIES
2021-12-29 Preheat the oven to 350°F. Season the chicken with salt and pepper and toss with half of the bbq sauce. Spread the remaining bbq sauce into the bottom of the 9x13 pan or 2.5 qt baking dish. Add the chicken to the dish and cook for 20-25 minutes or until the chicken reaches 165°F in the thickest part.
From spendwithpennies.com


INSTANT POT CHIPOTLE RANCH CHICKEN PANINI - TIDBITS-MARCI.COM
2018-06-28 In a large bowl, stir together the Instant Pot Shredded Chicken, corn, tomato, avocado, and cheese. Add the Chipotle Ranch Sauce and gently stir to combine. Scoop the chicken mixture onto a tortilla (about ⅓ cup or so) and center it down the middle. Fold the sides of the tortillas over to meet in the middle. Repeat with remaining tortillas.
From tidbits-marci.com


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