Chicken Paninis

8 slices of Italian bread, buttered on one side
2 boneless, skinless chicken breasts
2 squares of aluminum foil (approx 12x18 inches each)
1/2 cup Roasted Red Pepper Vinaigrette salad dressing (or other Italian dressing)
1 tomato, sliced
8 slices of bacon, cooked (I bake my bacon on a baking sheet at 450 degrees for 15-20 minutes)
4 slices of pepper-jack cheese

For the chicken

1. Marinate chicken in the dressing for at least 1 hour or overnight
2. Preheat oven to 350 degrees
3. Center one chicken breast on each of the squares of foil
4. Fold up foil sides and double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets
5. Place packets on cookie/baking sheet and bake for 30 minutes
6. Remove from oven and set aside to cool
7. Once cooled, remove chicken and slice into 1/4 in slices on a slight diagonal

Assemble Sandwiches

1. Preheat griddle pan on medium-high heat
2. Place one slice of bread, butter side down
3. Stack 1/4 chicken, 2 slices of bacon and 1 slice of pepper-jack cheese
4. Top with one slice of bread, butter side up
5. Gently place sandwich onto griddle pan and immediately top with panini press, large skillet or foil wrapped brick
6. Let sandwich cook for 2-3 minutes until bread is golden brown and toasty
7. Remove the press/skillet/brick and gingerly flip sandwich; Replace press/skillet/brick on this side
8. Cook for another 1-2 minutes until golden brown
9. Remove sandwich and gently peel apart to add tomato to sandwich
10. Repeat steps 1-9 for all four sandwiches