Pioneer Woman Chicken Bacon Ranch Panini

Pioneer Woman chicken bacon ranch panini is a crispy, melty sandwich with sliced chicken, chewy bacon and sharp cheddar that comes together in 20 minutes. It's an easy weeknight dinner for busy school nights, lunch or game day, and it's a quick stovetop meal with a panini maker or skillet.

Spread the spicy mustard and ranch on thick, because both melt into a tangy sauce as the sandwich grills. Go light on them and the panini turns out dry, with the chicken and bacon missing that creamy punch.

Cutting each chicken breast in half from top to bottom gives you thin cutlets that cook fast and slice into neat strips, so you skip the pounding. Ree also uses leftover store-bought ranch straight from the fridge door, which keeps this sandwich fast.

Pioneer Woman Chicken Bacon Ranch Panini

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

780

kcal

Buttered crusty bread presses down into golden, crunchy ridges while the cheddar melts around the chicken and bacon. The mustard and ranch blend into a warm sauce inside, so every bite stays creamy.

Ingredients

• 8 slices Crusty French Bread
  

• 4 tbsp. Softened Butter
  

• 2 whole Chicken Breasts, Cut In Half From Top To Bottom
  

• Spicy Mustard
  

• Ranch Dressing (homemade Or Bottled)
  

• 4 slices (thick) Sharp Cheddar Cheese
  

• 8 slices Bacon, Cooked Until Chewy And Cut In Half
  

Directions

• Cook the chicken: Fry the 4 chicken breast halves in oil and butter for about 10 to 12 minutes, until done in the middle. Then slice them into strips and set them aside.
• Spread the bread: Spread a generous amount of spicy mustard on one slice of the 8 slices of crusty French bread. Spread a generous amount of ranch dressing on the other slice, since both turn into a sauce as the sandwich cooks.
• Assemble the sandwiches: Arrange the chicken strips, 8 halved bacon slices and 4 slices of sharp cheddar on the bottom half of each sandwich. Then top with the other slice of bread, mustard side facing in.
• Butter the bread: Spread the 4 tablespoons of softened butter generously over both outer sides of each sandwich. That butter is what gives the crust its golden color and crunch.
• Grill the panini: Grill each sandwich in the panini maker until the bread is toasted and the cheese melts. No panini maker? Cook it in a skillet with a heavy skillet on top to press it, then flip and grill the other side the same way.
• Slice and serve: Slice each panini in half and serve right away. It tastes best while the cheese is still hot and gooey.

Tools for this recipe

• Cuisinart Griddler panini press, Lodge 10.25-inch cast iron skillet, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this panini without a panini maker?

Yes, a regular skillet works fine. Set the sandwich in the pan and press a second heavy skillet on top, then flip it to grill the other side the same way.

What can I use instead of spicy mustard?

Dijon or whole grain mustard works well, since both bring the same tang to balance the ranch. Honey mustard also works if you want a sweeter sandwich, though it will taste less sharp.

Can I make the chicken ahead of time?

Yes, you can fry and slice the chicken a day ahead and keep it covered in the fridge. Then assemble and grill the sandwiches when you're ready, which cuts the cooking time down a lot.

How do I store and reheat leftover paninis?

Wrap them tightly and keep them in the fridge for 2 to 3 days. Reheat in a skillet over medium heat, because the microwave makes the bread soft instead of crisp.

What's the most common mistake with this sandwich?

Skimping on the mustard and ranch is the big one, since they become the sauce when the sandwich heats. Under-buttering the bread is a close second, because it keeps the crust from browning evenly.