Categories: Grilled Sandwich, Main Dish

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.

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