Ranch Club Panini

Sometimes when I need some inspiration on what to cook next, instead of turning to a cookbook, I start rummaging through the kitchen to see what gadgets or appliances haven’t been used recently, then find something to make with it. Given the amount of kitchen appliances and the lack of storage space, things tend to get lost in the back recesses of the cupboards, but last week, the Panini press got to see the light of day.

I decided to check out Williams-Sonoma for panini recipes (I know, I know, I sound like a broken record about the place but I really love it!) and was intrigued by the Ranch Club Panini. It was a bit of a twist on just a plain Chicken Club sandwich, plus it had avocado and it had cheese (which is the new chocolate for Aric and I – see his post on the Mac and Cheese). It sounded like a great Friday night dinner.

I used Gardein chick’n for myself (they have wonderful meatless options for us vegetarians) and a thin cut of chicken breast for Aric. If you can’t get your hands on the Williams-Sonoma buttermilk ranch rub, buy a packet of the dry buttermilk ranch dressing at the grocery store and mix in some dried chives, dill, cayenne pepper, garlic salt, and pepper then cover the chicken with that.

Serve with garlic steak fries and enjoy while it’s still warm!

Ingredients:
8 slices country Italian bread, each 1/4 inch thick
Olive oil for brushing
1/4 cup mayonnaise
8 bacon slices, cooked until crisp
2 boneless, skinless chicken breasts, each about 8 oz.
8 tsp. buttermilk ranch rub*
1 avocado, peeled, pitted and cut into slices 1/4 inch thick
8 slices provolone cheese, about 6 1/2 oz. total

Directions:
Preheat a panini press to 400°F according to the manufacturer’s instructions.

Brush one side of each bread slice with olive oil. Turn the slices over and spread with the mayonnaise. Top 4 of the slices with the bacon, dividing evenly.

Butterfly the chicken breasts, cut each one in half and pound to 1/4-inch thickness. Rub each piece with 2 tsp. grilling rub or place rub and chicken in a plastic bag and shake until covered. Place the chicken on the panini press, close the lid and cook, turning once, for 4 minutes. Place 1 chicken piece on each of the bacon-topped bread slices and top with the avocado and cheese, dividing evenly. Cover each sandwich with one of the remaining bread slices, oiled side up.

Place the sandwiches on the panini press, close the lid and cook until the bread is golden and crisp and the cheese is melted, 4 to 5 minutes. Serve immediately. Serves 4.