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1
Heat a nonstick skillet over medium-low heat.
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2
Add 1 tablespoons olive oil and onions; saute for 10 minutes.
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3
Add bell peppers and shallots; cook another 5 minutes or until soft.
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4
Remove cooked onion/bell peppers to a bowl and cook chicken (see next step).
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5
In the mean time cut each chicken breast in half.
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6
Place each piece between two pieces of plastic wrap and pound gently to 1/4-inch thickness.
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7
Season each piece with salt and pepper.
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8
Add another tablespoon olive oil to skillet from above and cook 2-3 minutes on one side; flip over and cook another 2-3 minutes or until completely cooked through.
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9
Remove from heat and set aside.
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10
In a small bowl combine Ranch mix and mayonnaise.
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11
Place breadcrumbs and Parmesan cheese on a pie plate.
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12
Take a piece of bread and spread a generous amount of mayonnaise/Ranch mixture on one side of each 8 pieces of bread.
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13
Dip the mayo/Ranch side of the bread into the bread crumb mixture, pressing to adhere.
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14
Place mayo side down onto a clean cookie sheet and top each of 4 slices with 1 tablespoons cheese, 1/4 of the spinach, the cooked chicken, and a layer of cooked onion mixture.
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15
Top each with the remaining Mozzarella cheese and top with the other piece of bread (mayo mixture facing out).
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16
Reheat the nonstick skillet over medium-high heat and add 1 Tablespoon butter.
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17
Place the sandwiches in the pan and place a foil lined heavy cast iron pan on top.
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18
Gently press and cook about 2-4 minutes per side.
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19
Repeat with remaining sandwiches.
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20
Cut in half and serve immediately.
