- 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
For all its simplicity, this panini really turned into something yummy! 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.
Either pound a chicken breast so that it’s a little flatter, or cut a chicken breast in half so that there’s a top and bottom half.
Fry up the chicken in a little canola oil and butter, then slice them into strips when they’re done.
Spread one slice of crusty bread with spicy mustard. I would actually lay it on thicker than this! When you make panini, you really want to keep in mind that whatever “spread” you put on the bread actually turns into a “sauce” when it’s grilled and heated.
On the other slice of bread, spread a generous layer of ranch dressing. On my Food Network show this Saturday morning, I make ranch dressing from scratch. For this sandwich, I grabbed a crusty bottle of old storebought stuff from the door of the fridge. And it was totally, absolutely fine.
Lay on the slices of chicken…
Plenty of chewy bacon…
And plenty of sharp cheddar cheese.
And grill it up on the panini maker.