Ranch Chicken and Bacon Panini
- Number of Servings: 4
Ingredients
1 can Pillsbury refrigerated Crusty French Loaf1/4 cup Hidden Valley Ranch Dressing3 cooked, boneless, skinless chicken breast4 slices Cheddar cheese8 slices pre-cooked bacon
1 - Heat panini press for 5 minutes
2- On cutting board unroll dough, cut into 8 rectangles
3 - Grill each rectangle on panini press 1-2 minutes or until lightly browned
4- Spread 1 tablespoon of Ranch dressing on 4 of the rectangles.
5- Cut chicken into 1/2 inch slices.
6- Layer chicken, cheese, and bacon over dressing.
7- Top with remaining rectangles.
8- Place sandwiches on panini press cooking for 2-3 minutes or until cheese is melted.
makes 4 sandwiches
Serving Size: makes 4 sandwiches
Number of Servings: 4
Recipe submitted by SparkPeople user AJAYBLONDIE.
2- On cutting board unroll dough, cut into 8 rectangles
3 - Grill each rectangle on panini press 1-2 minutes or until lightly browned
4- Spread 1 tablespoon of Ranch dressing on 4 of the rectangles.
5- Cut chicken into 1/2 inch slices.
6- Layer chicken, cheese, and bacon over dressing.
7- Top with remaining rectangles.
8- Place sandwiches on panini press cooking for 2-3 minutes or until cheese is melted.
makes 4 sandwiches
Serving Size: makes 4 sandwiches
Number of Servings: 4
Recipe submitted by SparkPeople user AJAYBLONDIE.
Nutritional Info Amount Per Serving
- Calories: 594.0
- Total Fat: 23.8 g
- Cholesterol: 147.4 mg
- Sodium: 1,016.1 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 0.0 g
- Protein: 56.9 g
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