I had cheese on the brain this time around. And bacon. And was also craving a favorite pizza combo. I had hearty crusty bread. Ranch, check. Leftover roasted chicken, always. It was destiny.
Total Time
10min
4.1
15 Ratings
Author: Fork vs Spoon
Servings:
1
Ingredients
•
3
slices
Bacon
•
2
slices
Italian Bread
or Any Crusty Bread
•
2
Tbsp
Ranch Dressing
•
1/2
cup
Extra Sharp Cheddar Cheese
, sliced
•
3
oz
Roasted Chicken
, sliced
•
2
Tbsp
Butter
Cooking Instructions
1.
Cook Bacon (3 slices) in a skillet over medium heat until crispy. Transfer bacon to a paper towel-lined plate, allow to sit and then drain off excess grease.
2.
Cut each cooked bacon slice in half.
3.
Spread Butter (2 Tbsp) on one side of each slice of Italian Bread (2 slices).
4.
Take one slice of bread, butter side down and slather the other side of the bread with Ranch Dressing (1 Tbsp) (or a tad bit more if you like).
5.
Place half of the Extra Sharp Cheddar Cheese (1/2 cup) on top of the ranch.
6.
Layer on the Roasted Chicken (2/3 cup) and bacon. Top with remaining cheddar cheese.
7.
Slather remaining slice of bread with remaining Ranch Dressing (1 Tbsp) and place on top of the cheese, ranch side down, and butter side up.
8.
Place the sandwich on a panini press and cook until bread is golden brown and cheese is melty.If you do not have a panini press, place non-stick skillet over medium heat. Transfer sandwich to a skillet and cook until bread becomes golden brown and the cheese begins to melt.
9.
Carefully flip sandwich and cook the other side of the sandwich until golden brown. You may need to place a heavy pan atop the sandwich when you are grilling it to weigh it down and help it stick together.
10.
Remove from panini press or skillet, slice in half, and enjoy immediately.
Nutrition Per Serving
CALORIES
1234
FAT
90.8 g
PROTEIN
51.3 g
CARBS
52.2 g
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