The Spanish Ranch Panini ! #RSC

May 11, 2023May 11, 20230 2
Spanish Ranch Panini with a Twist
in Sandwich

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

8 tablespoons softened unsalted butter
2 ounces Hidden Valley & reg ; Original Ranch & reg ; Dressing and Seasoning Mix
2 boneless skinless chicken breasts
1/2 cup water
8 slices bakery fresh sourdough bread
4 ounces softened cream cheese
1/4 cup chopped black olives
1/2 cup canned artichoke heart , diced
4 teaspoons pimientos
1 tablespoon fresh grated lemon zest
1/3 cup grated parmesan cheese
2 cups fresh baby spinach leaves

Nutrision Information

Servings Per Recipe
4
Calories
870
Sugar
3g
Fat
75g
This Spanish Ranch Panini recipe is a delightful twist on the classic Panini sandwich. The Ranch seasoning mix adds a tangy flavor to the buttery spread, while the creaminess of the melted cheese balances the savory taste of the cooked chicken. The black olives, artichoke hearts, and pimientos give a slight Mediterranean touch to this sandwich. The fresh crispy spinach leaves add a burst of color and a fresh taste, giving it a bit of a healthy twist. Whether you have a panini press or a non-stick skillet, this sandwich is easy to cook, even for beginners. It can be served as the main meal or as a side dish, and goes well with some French fries, sweet potato fries, or a side salad. This Spanish Ranch Panini is a perfect meal for a lazy Sunday brunch, a picnic, or a quick bite on the go.

Instructions

1.Preheat the oven to 375 degrees Fahrenheit;
2.Cream together butter and Ranch dressing mix in a bowl;
3.Cook the chicken over medium heat in a skillet until it's fully cooked;
4.Transfer chicken to a baking dish, brush with Ranch mixture, and bake for 12-15 minutes;
5.Mix together the cream cheese, black olives, artichoke hearts, and pimientos in a bowl;
6.Add lemon zest to the bowl and mix everything well;
7.Spread the cream cheese mixture on bread slices, add cooked chicken, parmesan cheese, and spinach leaves;
8.Close the sandwich with another slice of bread;
9.Preheat a panini press or a non-stick skillet over medium heat;
10.Grease the panini press or the skillet with butter or cooking spray;
11.Grill panini for 3-4 minutes on both sides until bread is toasted and cheese is melted.

PROS

This Spanish Ranch Panini is a flavorsome sandwich with a unique combination of tangy and savory tastes.

It’s relatively easy to make and makes for a satisfying lunch or dinner.

It’s a perfect meal for a summer picnic or a lazy weekend brunch.

CONS

This sandwich is moderately high in calories, fat, and sodium.

The sodium content can be adjusted by using low-sodium chicken or Ranch mix.

It can be messy to eat due to the filling spilling over, so it’s best eaten with a napkin nearby.

HEALTH & BENEFITS

The chicken and spinach in this sandwich provide a good amount of protein and vitamins, respectively.
The artichoke hearts and olives add fiber, vitamins, and minerals to the meal, and the lemon zest provides some antioxidants.
Although not the most nutritious food item, it can be enjoyed as part of a balanced diet as a treat.

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