 |
Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 4 |
|
From Celebrity Sandwich, Portsmouth, New Hampshire. Ingredients:
8 slices focaccia bread (or other rust-style italian bread, ciabatta is good) |
1/2 cup prepared ranch dressing |
4 (4 ounce) boneless skinless chicken breast halves, grilled and thinly sliced |
16 slices fresh tomatoes (sliced thin) |
16 slices bacon, fried crisp and drained |
4 slices monterey jack cheese (or enough to completely cover the sandwiches) |
extra virgin olive oil |
Directions:
1. Lay out the bread and spread the inside of each slice with 1 tablespoon ranch dressing.
2. Cover each of the four slices of bread with one of the sliced chicken breast halves, 4 tomato slices, 4 bacon slices, and 1 slice of cheese.
3. Cover with remaining 4 slices of bread.
4. Brush the top and bottom of each sandwich with olive oil.
5. Place the panini in a large heavy frying pan; place a slightly smaller heavy pan on top of the panini to weigh them down; cook over medium heat for 4 minutes, turn the panini over, replace the second frying pan and cook for 4 more minutes or until the bread is toasted and the filling is warmed through.
6. Remove from pan, slice and serve immediately.
7. **Panini can also be cooked on an indoor-style grill, a stovetop grill, or a panini grill.
8. **Suggestion—marinate the chicken breasts in Italian dressing for 2 hours in the refrigerator, then grill.
|
|