Description
Easy Cheesy Chicken Bacon Ranch Sandwich: Your ultimate comfort food dinner! Quick to make with juicy chicken, crispy bacon, and creamy ranch.
Ingredients
Scale
- Main Players:
- 2 boneless, skinless chicken breasts (about 1 lb total)
- 8 slices bacon
- 1/2 cup ranch dressing
- Cheese & Toppings:
- 1 cup shredded cheddar cheese
- 4 slices provolone cheese
- Bread Base:
- 4 hoagie rolls or sub buns
- 2 tbsp butter, softened
- Flavor Foundation:
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 1 tbsp olive oil (for cooking chicken)
Instructions
- Prep the Chicken:: First things first, let’s get that chicken ready. I usually pat my chicken breasts dry – it helps them brown better, you know? Then, I season them generously with garlic powder, onion powder, salt, and pepper. Honestly, I sometimes get a bit messy here, spices flying everywhere, but that’s just part of the fun! Cook ’em in a hot skillet with a drizzle of oil until they’re golden and cooked through. I always check with a meat thermometer; no one wants undercooked chicken, yikes!
- Crisp the Bacon:: While the chicken cools, get that bacon sizzlin’! I lay my bacon strips in a cold pan – heard it helps render the fat more evenly, and honestly, it seems to work for me. Cook it until it’s perfectly crispy, then transfer it to a plate lined with paper towels. I usually sneak a piece or two here, a little chef’s tax, right? Once it’s cool enough, crumble it into delicious, salty bits. Don’t rush this step; crispy bacon is a must for this Cheesy Chicken Bacon Ranch Sandwich.
- Shred & Mix:: Now, for the chicken magic! Once your chicken breasts are cool enough to handle – don’t burn your fingers like I’ve done countless times, oops! – grab two forks and start shredding. You want nice, bite-sized pieces. Then, toss that shredded chicken into a bowl with a generous amount of your favorite ranch dressing. I mix it until every piece of chicken is coated and looking super creamy. This is where the flavor really starts to sing, honestly.
- Toast the Buns:: Time for the bread! Split your hoagie rolls lengthwise, but don’t cut all the way through, we want a nice hinge. Spread a thin layer of butter on the cut sides. Pop them onto a preheated griddle or a skillet, butter-side down, until they’re golden and lightly toasted. This step is crucial for preventing a soggy Cheesy Chicken Bacon Ranch Sandwich, trust me on this one. I almost skipped it once, and let’s just say it was a softer experience than intended!
- Assemble & Melt:: Okay, assembly time! Lay your toasted buns open. On one side, pile on that creamy ranch chicken mixture. Then, layer on the crumbled bacon. Now for the cheese! I like to put a slice of provolone on top of the chicken and then sprinkle a generous amount of shredded cheddar over the whole thing. Pop the open-faced sandwiches under the broiler for a couple of minutes, just until the cheese is bubbly and gloriously melted. Keep a close eye, broilers can be tricky!
- Serve Hot:: Once that cheese is beautifully melted and gooey, carefully pull your Cheesy Chicken Bacon Ranch Sandwich out from under the broiler. Let it cool for just a minute – seriously, don’t burn your tongue like I always do! You can fold it over, or enjoy it open-faced, it’s all good. I usually serve mine with a side of crispy fries, because, diner vibes! The smell alone is enough to get your mouth watering, it’s just so comforting.