Ranch Chicken and Bacon Panini

By Shelly17

Try using thicker sliced bread from grocery store for more substantial sandwich.

Ingredients

• 1 can Pillsbury® refrigerated crusty French or country Italian loaf
• 1/4 cup ranch dressing
• 3 cooked boneless skinless chicken breasts
• 4 slices (3/4 oz each) Cheddar cheese
• 8 slices cooked bacon, cut in half

Details

Adapted from pillsbury.com

Preparation

Step 1

1. Preheat closed contact grill or panini maker 5 minutes.

2. 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.

3. 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.

4. 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.

Tip: If using cold chicken breasts, place on microwavable plate. Cover with paper towel; microwave on High 1 to 2 minutes or until chicken is warm.