Chef Jeff's recipe for chicken bacon ranch panini

TAMPA - Chicken Bacon Ranch Panini with Sharp Cheddar, Garlic-Herb Butter and Golden Toasted Ciabatta Rolls

This panini is a warm hug between golden toasted ciabatta rolls. It’s loaded with juicy pre-grilled chicken, crispy bacon, sharp provolone, and a creamy ranch that’s kissed with fresh herbs and garlic. Pressed to melty perfection, it’s the sandwich version of your favorite comfort-food dinner: fast, nostalgic, and outrageously good.

Garlic-Herb Butter

Ingredients:

• 4 tbsp unsalted butter, softened
• 1 garlic clove, finely grated
• 1 tbsp chopped fresh parsley (or chives)
• Pinch of salt

Instructions:

1. Mix all ingredients in a bowl. Store in the fridge for up to 1 week. Spreadable perfection.

Chicken and Bacon Filling

Ingredients:

• 2 package pre-grilled chicken breast strips (about 8 oz each)
• 4 strips thick-cut bacon, cooked until crispy and drained
• 4 slices sharp white cheddar or smoked provolone
• Salt and black pepper, to taste

Instructions:

1. Warm the chicken strips in a skillet over medium heat or microwave until heated through. Season lightly if needed.

Ranch Spread

Ingredients:

• ¼ cup mayo
• 2 tbsp sour cream
• 1 tbsp buttermilk (or regular milk)
• 1 tsp lemon juice
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tbsp chopped parsley
• Salt and pepper to taste

Instructions:

1. Whisk all ingredients together until smooth. Let sit for 15 minutes or more to let flavors marry. Store refrigerated for up to 5 days.

Panini Assembly

Ingredients:

• 4 ciabatta rolls
• Garlic-herb butter
• Ranch spread
• Heated chicken strips, crispy bacon, cheddar slices

Instructions:

1. Preheat a panini press or heavy skillet with a second pan to weigh it down.
2. Build the sandwich (bottom to top):

• Bread slice, garlic butter on outside
• Ranch spread
• Warm chicken
• Provolone
• Bacon
• Top bread slice, garlic butter on outside

Grill:

1. Press and cook for 3 to 4 minutes per side, until the bread is crisp and golden and the cheese is melted.

Serve:

1. Rest 1 to 2 minutes before slicing. Serve with extra ranch for dipping or a light arugula salad.

Pro Tip:

Add a thin tomato slice or a few pickled onions inside for brightness, or swap provolone for Pepper Cheddar Jack if you want more kick.