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Chicken Bacon Ranch Panini

This recipe guides you through creating a savory Chicken Bacon Ranch Panini. It features seasoned chicken breast, crispy turkey bacon, melted American and mozzarella cheeses, fresh tomato, and zesty ranch dressing, all pressed between golden sourdough bread for a satisfying and quick meal.
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Total Time 25 minutes
Servings: 2 people
Course: lunch/dinner
Cuisine: Italian
Calories: 3366.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 teaspoons Extra Virgin Olive Oil cooking Spray Can
  • 2 whole Chicken Breasts
  • 2 dashes Kosher Salt
  • 2 dashes Ground Black Pepper
  • 2 dashes Garlic Powder
  • 1 whole Tomato
  • 4 slices Sourdough Bread
  • 2 Tablespoons Low Fat Margarine
  • 4 slices Turkey Bacon Cooked Over Medium Heat Until Crispy
  • 2 slices Low Fat American Cheese
  • ½ cups Shredded Mozzarella Cheese part Skim
  • 4 Tablespoons Light Ranch Dressing

Equipment

  • 1 Panini Press Essential for crispy, pressed sandwiches
  • 1 Skillet For cooking chicken and turkey bacon
  • 1 Cutting Board For preparing ingredients
  • 1 Chef's Knife For slicing chicken and tomato
  • 1 Spatula For turning chicken and bacon

Method
 

  1. Season chicken breasts with kosher salt, black pepper, and garlic powder.
  2. Heat olive oil in a skillet over medium-high heat. Cook the seasoned chicken until fully cooked and lightly browned, then slice.
  3. In the same skillet, cook the turkey bacon until crispy; blot any excess fat and set aside.
  4. Slice the tomato.
  5. Spread margarine evenly on one side of each sourdough bread slice.
  6. On the un-margarined side of two bread slices, layer American cheese, sliced chicken, crispy turkey bacon, sliced tomato, and shredded mozzarella.
  7. Drizzle generously with light ranch dressing, then top with the remaining bread slices, margarine-side out.
  8. Preheat your panini press.
  9. Place the assembled paninis in the hot press and cook for 3-5 minutes, or until the bread is golden brown and the cheese is melted and bubbly.
  10. Remove from the press, slice, and serve warm immediately.

Notes

To ensure even cooking for the chicken, consider lightly pounding the breasts to a uniform thickness before seasoning. For the turkey bacon, achieve maximum crispiness by cooking it slowly over medium heat until well-rendered. Spreading margarine on the outside of the sourdough bread creates a beautiful golden crust and prevents sticking to the panini press. Avoid overfilling the panini, which can make pressing difficult and cause ingredients to spill out. A blend of cheeses can add more complexity; consider adding a thin slice of provolone for extra flavor. For best results, serve immediately while the cheese is still gooey and the bread is crisp.