Crunchy Chicken Ranch Panini Rsc
Satisfy your craving for bold flavors and irresistible textures with this Crunchy Chicken Ranch Panini, a quick and hearty sandwich that’s perfect for lunch or dinner. This recipe combines crispy, golden-brown chicken tenders with the creamy tang of ranch dressing, all layered on buttery Italian bread or ciabatta rolls. Melted shredded cheddar cheese adds richness, while fresh lettuce and juicy tomato slices bring a burst of freshness. Cooked to perfection on a panini press or skillet, this sandwich delivers the ultimate crunch with its golden, toasted crust. Ready in just 25 minutes, this easy-to-make panini is ideal for busy weeknights or casual gatherings. Serve it with chips or a side salad for an effortless meal that’s sure to please the whole family.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken tenders (frozen or fresh)
- 2 loaves Italian bread or ciabatta rolls
- 4 tablespoons Ranch dressing
- 1 cup Shredded cheddar cheese
- 2 leaves Lettuce
- 1 medium-sized Tomato
- 2 tablespoons Butter
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat a skillet or air fryer and cook chicken tenders according to package instructions or until they are golden brown and crispy. Set aside to cool slightly.
While the chicken is cooking, slice the Italian bread or ciabatta rolls lengthwise to create sandwich halves. Spread butter on the outer sides of each bread piece.
Slice the tomato into thin rounds and wash the lettuce leaves. Pat the lettuce dry with a paper towel.
On the non-buttered side of one bread half, spread 2 tablespoons of ranch dressing evenly. Repeat for the second sandwich.
Add 2 cooked chicken tenders to each sandwich, placing them flat on the ranch-dressed bread.
Sprinkle 1/2 cup of shredded cheddar cheese onto each chicken layer for an even cheesy coating.
Top with a leaf of lettuce and a few slices of tomato. Sprinkle a pinch of salt and black pepper over the veggies for added flavor.
Close the sandwich with the matching buttered bread half, buttered side facing outward.
Preheat a panini press, skillet, or grill pan to medium heat. If using a skillet, you can place a heavy cast iron pan or a weight over the sandwiches to press them while cooking.
Cook the sandwiches for 3-5 minutes on each side or until the bread is golden brown and crispy, and the cheese is melted.
Remove the paninis from the heat, slice them in halves or quarters, and serve immediately. Enjoy your Crunchy Chicken Ranch Panini with a side of chips or a salad!
Nutrition Facts
Calories |
4114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.2 g | 196% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 10099 mg | 439% | |
| Total Carbohydrate | 520.0 g | 189% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 32.2 g | ||
| Protein | 190.8 g | 382% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1269 mg | 98% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1828 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
