Ranch Chicken and Bacon Panini
- Active Time 20m
Success: 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.
- 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 ounces each) cheddar cheese
- 8 slices packaged precooked bacon (from a 2.1-ounce package), cut in half
- Mayonnaise or mustard, for serving (optional)
Heat a closed contact grill or panini maker for 5 minutes.
Meanwhile, on a cutting board, carefully unroll the dough. Cut into 8 rectangles. Place 2 rectangles on the grill; close grill. Cook 1 to 2 minutes or until lightly browned. Remove from the grill. Repeat with remaining rectangles.
Spread 1 tablespoon dressing on each of 4 rectangles. Cut the chicken breasts crosswise into 1/2-inch slices. Layer the sliced chicken, cheese and bacon over the dressing. Top with remaining rectangles.
Place 2 sandwiches on the grill; close grill. Cook 2 to 3 minutes or until golden brown and the cheese is melted. Repeat with remaining sandwiches. If desired, serve with mayonnaise or mustard.
Recipe reprinted by permission of Pillsbury&reg;. All rights reserved.
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