Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- 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. 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.
- Williams-Sonoma Kitchen
- * Available at Williams-Sonoma stores.
