Grilled Chicken & Bacon Panini

Yield:

170 servings, 1/2 sandwich each

Ingredients

Ingredients	Weights	Measures
Prepared GOOD SEASONS Ranch Dry Mix Salad Dressing, divided	128 fl oz 1-1/2 fl oz	1 gal. 3 Tbsp.
small boneless skinless chicken breast halves (4 oz. each)	21-1/4 lb. 4 oz.	85 each 1 each
portobello mushrooms (4 inch)	7 lb. + 2 oz. 1.35 oz.	85 each 1 each
country white bread slices	- 1.5 oz.	170 slices 2 slices
Colby cheese slices	4 lb. + 4 oz. 0.8 oz.	85 slices 1 slice
OSCAR MAYER 18-22 Slice Count Raw Bacon Flat Pak, cooked	5 lb. + 5 oz. 1 oz.	170 slices 2 slices
fresh basil, chopped	3-1/2 oz. -	1-3/4 cups 1 tsp.
KRAFT 100% Shredded Parmesan Cheese - Full Moisture	7 oz. -	1-3/4 cups 1 tsp.

Directions

POUR 1-1/4 qt. (5 cups) dressing over chicken in 8-gal. plastic container; turn to coat both sides of each breast. (Or, spoon 1 Tbsp. dressing over chicken in small plastic container for trial recipe.) Pour 1-1/4 qt. (5 cups) of the remaining dressing over mushrooms in separate plastic container; turn to coat both sides of each. (Or brush mushroom with 1 Tbsp. of the remaining dressing for trial recipe. Place in small separate plastic container.) Refrigerate chicken and mushrooms 20 min. to marinate.

REMOVE chicken from marinade; discard marinade. Grill chicken on medium-high heat 6 min. or until done (165ºF), turning occasionally to grill-mark both sides. Remove from grill.

REMOVE mushrooms from marinade; discard marinade. Grill 2 min. or until tender, turning occasionally to grill-mark both sides. Remove from grill.

FOR each sandwich (2 servings): Heat panini grill; spray with cooking spray.

BUTTERFLY 1 chicken breast; slice 1 mushroom. Spread 2 bread slices evenly with 1 Tbsp. of the remaining dressing. Top 1 bread slice with 1 cheese slice, sliced mushrooms, chicken, 2 bacon slices and 1 tsp. each basil and Parmesan. Cover with remaining bread slice.

GRILL 3 to 5 min. or until golden brown. Cut in half.