Cook Bacon (3 slice) (3 slice) 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.
Cut each cooked bacon slice in half.
Slice the Extra Sharp Cheddar Cheese (2 ounce).
Spread Butter (2 tablespoon) on one side of each slice of Italian Bread (2 slice).
Take one slice of bread, butter side down and slather the other side of the bread with Ranch Dressing (1 tablespoon) (or a tad bit more if you like).
Place half of the cheddar on top of the ranch.
Layer on the roast chicken and bacon. Top with remaining cheddar cheese.
Slather remaining slice of bread with remaining Ranch Dressing (1 tablespoon) and place on top of the cheese, ranch side down, and butter side up.
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.
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.
Remove from panini press or skillet, slice in half, and enjoy immediately.