Chicken Bacon Ranch Panini

Name: Chicken Bacon Ranch Panini
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 slices (225 g) thick-cut bacon; 3 cups (375 g) cooked chicken breast or rotisserie chicken meat, shredded or chopped into small bite-size pieces; ½ cup (120 ml) ranch dressing, thick, store-bought or homemade, divided; 8 oz (225 g) sharp cheddar cheese, coarsely grated (about 2 cups packed); 8 slices (400 g) sourdough bread, about ½-inch (1.25 cm) thick; 4 tbsp (57 g) unsalted butter, softened to room temperature; 2 (30 g) scallions, thinly sliced; black pepper, freshly ground, to taste; 1 medium (150 g) ripe tomato, cut into 8 thin slices, patted dry (optional)

From the MyKitchenBank Kitchen

Crisp sourdough pressed around juicy shredded chicken, smoky bacon, sharp cheddar and a creamy ranch spread. A fast, melty sandwich that works with leftover or rotisserie chicken.

Prep: 15 min
Cook: 24 min
Total: 39 min
Makes: 4 sandwiches

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Steps

Before you start

Use fully cooked chicken (rotisserie or leftover roasted/poached) so you only need to shred and warm it.
Grate the cheddar yourself from a block; it melts more smoothly than pre-shredded.
Let the butter soften at room temperature for 30 minutes so it spreads without tearing the bread.
No panini press? Use a heavy skillet and a second heavy pan or foil-wrapped brick to press the sandwiches.

1
Cook the bacon
- Place the bacon slices in a cold 12-inch (30 cm) skillet in a single layer, working in two batches if needed.
- Cook over medium heat for 8 to 10 minutes, turning occasionally, until the fat has rendered and the slices are deeply browned and crisp.
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Ready when: Bacon is deep golden-brown, crisp at the edges and bends without going limp
Tip: Starting in a cold pan renders the fat gently so the bacon crisps rather than curls and burns.
2
Drain and crumble
- Move the bacon to a paper towel-lined plate and blot the tops.
- Pour off all the bacon fat from the skillet and wipe it clean with a paper towel.
- Break each slice in half so it fits the bread.
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Ready when: Bacon feels dry, not greasy, to the touch
Tip: Wipe the pan clean; leftover bacon bits would burn when you toast the bread.
3
Dress the chicken
- In a medium bowl, stir the shredded chicken with ¼ cup (60 ml) of the ranch, the sliced scallions and a few grinds of black pepper until every piece is lightly coated and the mixture holds together when pressed.
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Ready when: Chicken looks creamy and clumps slightly, not soupy
Tip: Don't add all the ranch to the chicken; too much makes the bread soggy.
4
Butter the bread
- Lay the 8 bread slices on the cutting board.
- Spread the remaining ¼ cup (60 ml) ranch on 4 of the slices (these are the inner sides).
- Spread the softened butter in a thin, even layer over the outside of all 8 slices, edge to edge, using about 1½ teaspoons per slice.
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Ready when: Outer surfaces are fully covered, with no dry patches
Tip: Butter all the way to the crust; bare spots toast unevenly.
5
Assemble the sandwiches
- Turn the 4 ranch-spread slices ranch-side up.
- Sprinkle each with about ¼ cup (30 g) cheddar, then top with one-quarter of the chicken, 4 bacon halves and the tomato slices if using.
- Finish with another ¼ cup (30 g) cheddar.
- Cap with the remaining slices, buttered side out.
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Ready when: Fillings sit within the edges of the bread
Tip: Cheese on both the top and bottom layers acts as glue to hold the filling together.
6
Heat the press
- Preheat a panini press to medium-high, or heat the clean skillet over medium heat for 2 minutes.
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Ready when: A drop of water sizzles and evaporates within a couple of seconds
Tip: Medium heat gives the cheese time to melt before the bread burns.
7
Press until golden
- Cook 2 sandwiches at a time.
- Close the press and cook for 4 to 5 minutes.
- In a skillet, place the sandwiches in the pan, set a heavy pan on top, and cook 3 to 4 minutes per side, pressing down gently once or twice.
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Ready when: Bread is deep golden-brown with grill marks or an even crust, and cheese is visibly melting at the edges
Tip: If the bread browns before the cheese melts, lower the heat and cover the pan for 1 minute.
8
Repeat and serve
- Move the first batch to a cutting board and cook the remaining 2 sandwiches the same way.
- Let each sandwich rest for 2 minutes, then slice diagonally with a serrated knife and serve hot.
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Ready when: Sandwiches hold together when cut, with gooey cheese
Tip: Keep the first batch warm on a baking sheet in a 200°F (95°C) oven if you like.

Good to know

Tips

Pat the tomato slices dry and use only if you want freshness; wet tomatoes can make the bread soft.
Shred the chicken finely so the filling stays compact and the sandwich presses evenly.
Press gently; hard pressing squeezes out cheese and ranch.
Use thick, creamy ranch; thin pourable dressing soaks into the bread.

Make ahead

"Cook the bacon and mix the ranch chicken up to 2 days ahead; store separately in airtight containers in the fridge. Assemble and press just before serving."

Storage & reheating

"Best eaten fresh. Room temperature: up to 2 hours. Fridge: wrap tightly and keep up to 3 days. Freezer: wrap individually in foil and freeze up to 2 months. Reheat in a 350°F (175°C) oven for 10 to 15 minutes (20 to 25 from frozen), or in a skillet over medium-low heat, until hot throughout and the filling reaches 165°F (74°C)."

Substitutions

sharp cheddar cheese → Monterey Jack or pepper jack. Pepper jack adds heat; Monterey Jack melts extra creamy.
sourdough bread → ciabatta or thick-cut white bread. Ciabatta gives a crunchier crust; reduce the press time slightly for thinner bread.
unsalted butter → mayonnaise. Spread a thin layer on the outside of the bread for an extra-crisp, evenly golden crust.
ranch dressing → Greek yogurt ranch. Lighter and tangier, with similar thickness.