Begin by cooking the turkey bacon. In a skillet over medium heat, cook the turkey bacon until crispy, about 5-7 minutes. Remove from the skillet and set aside.

Spread a thin layer of butter on one side of each slice of bread. This will help achieve a golden, crispy crust when grilling.

On the unbuttered side of two slices of bread, spread 2 tablespoons of ranch dressing each.

Layer the cooked turkey bacon evenly over the ranch dressing on each slice.

Add shredded cheddar cheese on top of the turkey bacon, followed by fresh spinach and tomato slices.

Top with the remaining slices of bread, buttered side facing out.

Preheat a panini press or a skillet over medium heat. If using a skillet, place a heavy pan on top of the sandwiches to press them down.

Grill the paninis for about 3-5 minutes, or until the bread is golden brown and the cheese has melted.

Remove the paninis from the heat, let them cool for a minute, then slice in half and serve.