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®. All rights reserved.

RecID 11917

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