Categories: Grilled Sandwich, Main Dish
Ingredients
- 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
Directions
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Lay out the bread and spread the inside of each slice with 1 tablespoon ranch dressing.
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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.
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Cover with remaining 4 slices of bread.
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Brush the top and bottom of each sandwich with olive oil.
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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.
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Remove from pan, slice and serve immediately.
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**Panini can also be cooked on an indoor-style grill, a stovetop grill, or a panini grill.
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**Suggestion—marinate the chicken breasts in Italian dressing for 2 hours in the refrigerator, then grill.