Ranch Chicken And Bacon Panini Recipes

CHICKEN BACON RANCH PANINI

Chicken Bacon Ranch Panini image

Provided by Ree Drummond : Food Network

Time 25m

Yield 4 sandwiches

Number Of Ingredients 8

Ingredients

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.

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

Ingredients

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.

CHICKEN BACON RANCH PANINI - PIONEER WOMAN RECIPE - (4.4/5)

Chicken Bacon Ranch Panini - Pioneer Woman Recipe - (4.4/5) image

Provided by lindaauman

Number Of Ingredients 7

Ingredients

8 slices Crusty French Bread
4 Tablespoons Softened Butter
2 whole Chicken Breasts, Cut In Half From Top To Bottom
Spicy Mustard
Ranch Dressing (homemade Or Bottled)
4 slices (thick) Sharp Cheddar Cheese
8 slices Bacon, Cooked Until Chewy And Cut In Half

Steps:

Fry the four pieces of chicken breast in oil and butter until done in the middle, about 10-12 minutes. Slice into strips and set aside. 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.

RANCH CHICKEN AND BACON PANINI

Ranch Chicken and Bacon Panini image

Precooked bacon and cheese are great additions to chicken in these tasty panini.

Provided by Allrecipes Member

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

1 (11 ounce) can Pillsbury® refrigerated crusty French or country Italian loaf
¼ cup ranch dressing
3 each cooked boneless skinless chicken breasts
4 slices Cheddar cheese (0.75 oz. each)
8 slices packaged precooked bacon, cut in half

Steps:

Heat closed contact grill or panini maker 5 minutes.
Meanwhile, on cutting board, carefully unroll dough. Cut into 8 rectangles. Place 2 rectangles on grill; close grill. Cook 1 to 2 minutes or until lightly browned. Remove from grill. Repeat with remaining rectangles.
Spread 1 tablespoon dressing on each of 4 rectangles. Cut chicken breasts crosswise into 1/2-inch slices. Layer sliced chicken, cheese and bacon over dressing. Top with remaining rectangles.
Place 2 sandwiches on grill; close grill. Cook 2 to 3 minutes or until golden brown and cheese is melted. Repeat with remaining sandwiches. If desired, serve with mayonnaise or mustard.

Nutrition Facts : Calories 591.5 calories, Carbohydrate 37.3 g, Cholesterol 108.7 mg, Fat 31.5 g, Fiber 1.5 g, Protein 39.8 g, SaturatedFat 11.8 g, Sodium 1364.7 mg, Sugar 3.7 g

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Fry the four pieces of chicken breast in oil and butter until done in the middle, about 10-12 minutes.
Slice into strips and set aside.To assemble the sandwiches, spread a generous amount of mustard on one half of the bread.
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