For all its simplicity, this panini is really something yummy... and a little spicy! And if you don’t have a panini maker, don’t fret! Just grill the sandwich in the skillet with a second (heavy) skillet on top of it to press it together. It’ll make you feel inventive and nifty.
2 whole chicken breasts, Cut In Half From Top To Bottom
garlic powder
salt
pepper
chili powder
blackening seasoning
red pepper
spicy mustard
peppercorn ranch dressing
4 slicesthick monterey jack cheese
8 slicespepper bacon, Cooked Until Chewy And Cut In Half
diced tomato
diced onion
diced green pepper
Blackening Seasoning
1 teaspoonground basil
1 teaspoonground thyme
1 teaspoongarlic
1 teaspoonwhite pepper
1 teaspoonblack pepper
1 teaspoonsalt (sea salt is better)
1 teaspoononion powder
1 teaspooncayenne pepper
1 teaspoonpaprika
1 teaspooncumin
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Instructions
Season the chicken breasts with salt, pepper, garlic powder, chili powder, red pepper, and the blackening seasoning.
Add 1-2 tablespoons of olive oil to a pan and cook the chicken breasts until cooked through, about 10-12 minutes. Slice into strips or shred, and set aside.
Cook the bacon.
To assemble the sandwiches, spread a generous amount of mustard on one half of the bread. Spread a generous amount of ranch dressing on the other half. (Definitely be generous; when the sandwich cooks, these will turn into more of a "sauce.").
Arrange chicken, bacon slices, and cheese slices on the bottom half. Top with the top slice. Butter both sides of the bread generously, then grill in the panini maker. (If you do not have a panini maker, you can grill the sandwiches in a skillet, laying a heavy skillet on top of the sandwich to press it together. Turn to grill the other side in the same way.).