Monterey Ranch Panini Recipes

Steps:

• Top two slices of bread with a slice of cheese each; layer each with 1/4 cup artichokes, 1/4 cup spinach, two tomato slices and remaining cheese. Top with remaining bread. Spread butter over outside of sandwiches. , Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.

Steps:

• Pour half of the melted butter onto a large sheet tray, brushing it across the entire surface.
• Shingle 12 slices of the bread onto the sheet pan, making sure each slice overlaps and the bread reaches the edges.
• Preheat oven to 400°F (200°C).
• Place any fillings you choose onto the bread. You can mix and match any flavor combos you prefer!
• For the ham and cheese sandwich, place 2 slices of cheddar cheese on the bread, four slices of ham, and 2 more slices of cheddar cheese.
• For the chicken-bacon-ranch sandwich, place the shredded Monterey Jack cheese, 3 bacon slices, grilled chicken slices, and ranch dressing on the bread.
• For the roast beef and onion sandwich, sprinkle on the shredded cheddar cheese, sliced roast beef, and half of the sautéed onions.
• For the cheesesteak sandwich, add the provolone cheese, grilled steak, sautéed onions, and sautéed peppers.
• For the turkey-bacon-avocado sandwich, add the shredded mozzarella cheese, sliced turkey, 3 slices of bacon, and the avocado.
• For the tomato basil mozzarella, add the sliced fresh mozzarella cheese, sun-dried tomato, 3 tomato slices, salt, pepper, and chopped basil.
• After all your fillings are in place, shingle another 12 slices of bread on top of the fillings.
• Brush the bread with the remaining melted butter.
• Place a second sheet pan over all the sandwiches and press down. Place heavy objects that can withstand oven heat, such as heavy pots or pans, on top of the pan to press the sandwiches.
• Bake the sheet pan for 20 minutes or until the fillings have warmed through.
• Remove the heavy objects and the top sheet pan, and bake the pressed sandwiches for another 20 minutes or until the bread turns golden brown and crisps up.
• Remove the sandwiches from the oven, carefully flip the tray onto a large cutting board, and slice squares of sandwiches.
• Enjoy!

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large bowl, beat egg. Add sour cream, Parmesan cheese and garlic powder. Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half of the onions. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated though. Top with remaining onions; return to the oven for 5 minutes or until onions are golden brown.

Steps:

• 1. Mix flour, cayenne pepper, garlic powder, onion powder, and parsley together in a bowl. Set aside.
• 2. In another bowl, whisk eggs and set aside.
• 3. In third bowl, place seasoned panko bread crumbs.
• 4. Dredge the chicken breast in flour on both sides until covered. Then dip floured chicken breast in egg so that it is covered and then put chicken in panko bread crumbs and coat both sides (make sure to press panko breadcrumbs in so they stick). Set in a plate and complete the same steps with the rest of the chicken breasts.
• 5. Mix ranch dressing mix with sour cream (in container so if you don't use it all, you already have a container with a cover to save it for another use)
• 6. slice your vegetables. (I sometimes purchase my lettuce already shredded if I don't feel like doing it myself)and put them on serving plates.
• 7. Add peanut oil to a large frying pan. Enough so that about a quarter of the bottom of the pan is covered.
• 8. Fry chicken breast over medium heat about 2-4 minutes per side. (until lightly browned) then set aside on a plate with paper towel to drain.
• 9. When all the chicken is fried, add monterey jack slices to both sides of bulkie roll on a cookie sheet and broil just long enough for the cheese to melt and become bubbly.
• 10. When the bulkie rolls are ready, place ranch dressing, chicken, tomatoe, lettuce, and onion on top of bulkie roll and enjoy!

Steps:

• Arrange the bacon in a single layer in a large nonstick skillet and cook over medium heat, flipping occasionally, until well browned and crisp, 6 to 8 minutes. Drain on a paper-towel-lined plate. Pour the rendered bacon fat into a small heatproof bowl and wipe out the skillet; reserve both. Once the bacon has cooled slightly, roughly chop into small pieces.
• Lay 1 tortilla on a clean work surface. Top with 3 slices of the cheese, tearing some of the slices to fit in an even layer. Next, top with 3 slices of the turkey, making sure to cover the cheese completely. Spread 1 tablespoon of the ranch dressing over the turkey, then sprinkle with half of the chopped bacon. Tightly roll up the tortilla, tucking the filling in as you go. Wrap tightly in a 12-by-12-inch piece of foil, pinching the ends to seal. Repeat with the remaining tortilla, cheese, turkey, ranch and bacon.
• Combine the hot sauce and butter in a small saucepan and cook over medium heat, stirring occasionally, until the butter has melted and the sauce is smooth, about 4 minutes. Keep warm.
• Return the reserved skillet to the stove over medium heat. Place the foil-wrapped rolls in the skillet and cook, turning occasionally, until heated through, about 4 minutes per side. (Wrapping and cooking the rolls in foil first will help keep their shape for easy slicing.) Remove the rolls and discard the foil. Add 1 tablespoon of the reserved bacon fat to the skillet. Return the rolls to the skillet, seam-side down, and cook until the tortilla is well browned on all sides, 1 to 2 minutes per side.
• Slice each roll crosswise into about 10 pinwheels. Serve with the Buffalo sauce and more ranch dressing, for dipping.

Steps:

• In a small bowl, combine 2 cups (8 oz.) cheese and 3/4 cup salad dressing with bacon; set aside. Cut 1 loaf (1 lb.) French bread in half lengthwise; brush with 2 Tbsp. melted butter. Broil 4 in. from heat on baking sheets until golden brown. Spread with cheese mixture. Bake at 350° for 10-15 minutes or until cheese is melted. Sprinkle with minced fresh parsley. Serves 8.

Steps:

• 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.).
• Slice in half and gobble it down immediately.

Steps:

• Preheat the oven to 350 degrees F.
• Put the Monterey Jack, Cheddar, parsley, bacon and onion whites in a bowl and mix well.
• Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction to create small squares across the top of the loaf. Move slowly and use caution. Place the bread on a large sheet of aluminum foil.
• Stuff the cheese mixture in between the rows of squares. Mix the melted butter and ranch dressing, then drizzle over the top. Wrap the loaf in the foil and bake for 25 minutes. Open the foil and continue to bake until heated through and the cheese is melted and bubbly, another 10 minutes. Sprinkle with the onion greens and serve immediately.

Steps:

• In a medium saucepan, melt 2 tablespoons butter over medium heat. Add the shallot and cook, stirring, until translucent, 1 to 2 minutes. Add the cornstarch and cook for 1 minute. Whisk in the beef broth.
• Add the roast beef to the sauce and warm over low heat.
• Preheat a nonstick grill pan over medium heat. Spread the remaining 2 tablespoons butter on the split sides of the baguette sections. Using tongs, top half the sections with the warm roast beef, reserving the sauce. Top with the cheese and the remaining baguette sections. Place the 4 panini on the hot pan. Weigh down with a heavy skillet and cook for 2 minutes, then flip the panini and cook for 2 minutes longer.
• Remove the panini from the heat and divide the sauce among 4 small bowls for dipping.

Steps:

• Combine 6 tablespoons of the softened butter, and 2 tablespoons of the Hidden Valley Original Ranch Dressing Seasoning Mix in a small bowl. Set ranch butter aside.
• Sprinkle 4 teaspoons of the Hidden Valley Original Ranch Dressing Seasoning Mix over chicken to season. Over medium high heat, add remaining 2 tablespoons of butter, along with seasoned chicken breast to skillet. Cook on each side for about 4 minutes each side to brown. Add water and cover pan with lid to complete cooking. Remove chicken when juices run clear, and chicken is no longer pink. Let rest for about four minutes, then slice each breast horizontally to create 4 thin pieces, or cut chicken into thin vertical strips. Place chicken back into pan and toss in any extra pan drippings, keep warm until needed.
• To create the Spanish Cheese Spread, combine cream cheese, olives, artichokes, pimentos, lemon zest, Parmesan cheese and remaining Hidden Valley Original Ranch Dressing Seasoning Mix in a bowl. Stir well to combine.
• If using a Panini maker (the preferred way), adjust to manufactures recommended setting to preheat grill.
• Using the reserved ranch butter, spread butter on top of each slice of bread.
• To create Paninis, place one slice of bread, buttered side down on grill, followed by ¼ of the chicken. Pile ½ cup of baby spinach leaves on top of chicken. On the second slice of bread, spread ¼ of the Spanish Cheese Spread on the bottom or "unbuttered" side. Place bread on top of spinach, buttered side up. Close Panini maker and grill for about 8 minutes, or until golden brown. If you are able, grill 2 Panini's at a time. Keep Paninis in a warm in a 200 degree oven until all sandwiches are complete. Note: If you do not have a Panini maker, no worries, just toast sandwiches in a skillet over medium low heat, for about 4-5 minutes each side, or until bread is golden brown.

Steps:

• In small bowl, mix ranch dressing and avocado.
• Spread 1 side of each bread slice with butter. On work surface, place 6 bread slices butter sides down; top with turkey, bacon, tomato, cheese and dressing mixture. Top with remaining bread slices, butter sides up.
• In 12-inch skillet, place sandwiches. Cover and cook over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted.