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    You are in: Home / Recipes / The Spanish Ranch Panini ! #RSC Recipe
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    The Spanish Ranch Panini ! #RSC

    The Spanish Ranch Panini ! #RSC. Photo by suzannejclark

    1/1 Photo of The Spanish Ranch Panini ! #RSC

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    suzannejclark's Note:

    Ready, Set, Cook! Hidden Valley Contest Entry. Looking for a quick and satisfying meal? Look no farther-I have the solution! Thanks to the perfect blend of seasoning from the Hidden Valley Original Ranch Dressing Seasoning Mix, this unique sandwich is a recipe to remember! I combined classic Spanish ingredients together to create the perfect cheese spread. The chicken is moist, tender and perfectly seasoned. My favorite part however, is the golden, buttery bread with the kick of ranch grilled right into the sandwich. Lunch or dinner-you got to give this recipe a try!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      If using a Panini maker (the preferred way), adjust to manufactures recommended setting to preheat grill.
    5. 5
      Using the reserved ranch butter, spread butter on top of each slice of bread.
    6. 6
      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.

    Ratings & Reviews:

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    Nutritional Facts for The Spanish Ranch Panini ! #RSC

    Serving Size: 1 (331 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 799.6
     
    Calories from Fat 360
    45%
    Total Fat 40.0 g
    61%
    Saturated Fat 22.6 g
    113%
    Cholesterol 137.3 mg
    45%
    Sodium 1034.3 mg
    43%
    Total Carbohydrate 77.7 g
    25%
    Dietary Fiber 5.7 g
    22%
    Sugars 4.7 g
    18%
    Protein 33.8 g
    67%

    The following items or measurements are not included:

    Hidden Valley® Original Ranch® Dressing and Seasoning Mix

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