Crunchy Chicken Bacon Ranch Paninis
Sheeesh. This perfectly crunchy Chicken Bacon Ranch Panini Forkcast is even better than it looks! If you DON’T have a panini press, you definitely SHOULD. Link in my bio to the BEST one I’ve found.
What’s in it:
* 5-7 boneless, skinless chicken thighs
* 6-8 strips thick cut bacon
* 6-8 sub/hoagie rolls
* 6-8 slices provolone cheese
* 6-8 slices pepper jack cheese
* 2 drizzles avocado oil (one for the chicken, one for the skillet)
* 1 Tbsp onion powder
* 1 Tbsp garlic powder
* 5 Tbsp Hidden Valley Ranch dressing mix (two for the chicken, three for the dressing)
* 2 Tbsp paprika
* 1 tsp cayenne pepper
* 1 cup milk
* 1 cup Duke’s mayo
* 1/8-1/4 cup fresh dill, chopped
How I make it:
1. Drizzle chicken thighs with avocado oil and seasonings. Rub well.
2. Cook chicken thighs and remove from skillet at 165F internal temp.
3. Cook bacon and remove to paper towel lined plate.
4. Combine milk, mayo, 3 Tbsp ranch seasoning, and chopped dill to make ranch dressing.
5. Chop and combine chicken ranch bacon and mix 1-1.5 cups of prepared ranch into mixture.
6. If needed, cut sub/hoagie rolls nearly halfway through. Lay down one halved slice of provolone cheese.
7. Layer on chicken/bacon/ranch mixture and top with one halved slice of pepper jack cheese.
8. Place in the panini press for 3-5 minutes until desired grill marks are achieved.
9. Slice this yummy sammie in half diagonally and dip in additional ranch dressing. Serve with fried or your desired side. Enjoy!
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If you're a fan of hearty sandwiches with bold flavors, these Crunchy Chicken Bacon Ranch Paninis truly hit the spot. I've personally tried making paninis without a press, using just a skillet and a heavy pan to press down the sandwich, but investing in a good panini press makes all the difference to achieve those perfect grill marks and that crunchy texture. The combination of spices like paprika, cayenne pepper, garlic, and onion powder really gives the chicken an extra layer of flavor that blends so well with the creaminess of the Duke’s mayo-based ranch dressing. One tip I learned after making this recipe a few times is to not overfill the sub rolls. If you stuff them too densely, the sandwich becomes hard to press evenly, which affects the final crunch. Slicing the rolls nearly halfway through, like suggested, and layering the cheese underneath and on top helps the cheese melt evenly and acts like a glue holding the filling together nicely. Also, using thick-cut bacon adds a wonderful smokiness and crunch that contrasts delightfully with the creamy ranch ranch dressing and tender chicken. For those who love spicy food, you can increase the cayenne pepper slightly or add a few dashes of hot sauce into the ranch mixture for an additional kick. Serving these paninis alongside a side of crispy fries or a fresh green salad makes for a satisfying meal that’s perfect for lunch or dinner. Plus, making your own ranch dressing from Hidden Valley Ranch mix combined with fresh dill adds a fresh herbal note that elevates the sandwich beyond store-bought dressings. Overall, this recipe is easy to customize depending on your preferred level of spice and cheese, and the panini press truly brings it all together for a crunchy, savory bite. Definitely a go-to when you want something comforting yet packed with flavor!
