Chicken Bacon Ranch Sandwich

I had a chicken bacon ranch sandwich a few weeks ago, and couldn’t stop thinking about it. It was just the right amount of everything in one delicious sandwich. My husband raved about it and asked if I could recreate it at home. This is sure to be crowd pleaser for a game days.

This sandwich is packed with juicy chicken, crispy bacon, avocado, and cheese, and drizzled in homemade ranch dressing. Serve it with your favorite potato chips or French fries.

Let’s start with the components

As always, choose the best ingredients you can afford! This makes a hefty, filling sandwich. One hoagie or French roll will make enough to serve 2 people.

• Chicken breasts. While I prefer juicy chicken thighs in most dishes, chicken breast is my go-to for chicken salads and this chicken sandwich. Use one chicken breast, about 8 ounces. Chicken filets work as well, and are a great size for a sandwich. 
• Bacon. I’ve tried it with super thick-cut bacon, but the balance was a bit off. Super thin bacon won’t hold its shape. Look for bacon that’s somewhere in the middle.
• Ranch dressing. You’re definitely going to want to make the dressing from scratch. But nothing beats homemade Ranch Dressing.
• Cheese is such a personal preference. I used Monterey Jack, (keeping it California!) But use your favorite, whether it’s sharp cheddar cheese, provolone or Swiss cheese. 
• Bread. You can go a few ways on this. The sandwich I had was on sourdough bread. I’ve made it with a hoagie roll here. A brioche roll or even a seedy whole grain bread would be delicious as well.

Making the bacon ranch chicken

There are a few components here that can add to the time, but if you’re meal planning in advance for busy weeknights, it’ll just be about assembling the simple ingredients. Having a few items done ahead of time cuts down several minutes of prep time. 

• Grilled chicken. I like to season it with a few Tablespoons of Ranch Seasoning mix for extra ranch flavor.

• In a pinch, you can use rotisserie chicken. Make extra of this Greek Chicken on the weekend, and use any leftover chicken for this recipe. Season the chicken with ranch seasoning, kosher salt, pepper and extra virgin olive oil. Grill chicken over a medium heat until it’s reached an internal temperature of 165 degrees F.
• Crispy bacon. We make a tray or two of bacon on the weekend and then just heat up a piece or two for breakfast during the week. Use two strips of bacon per sandwich.
• Ranch Dressing. This doesn’t take long to make, and sure you can use the packages or buy pre-made ranch dressing, but if you like to make from scratch dressing, this is a family favorite to have on had for dipping veggies or Chicken Tenders.

All the rest. For each sandwich you’ll need:

• Your favorite bread; hoagie or sub rolls, or keep it “Californian” and opt for sourdough bread.
• Crispy lettuce, red leaf, iceberg or romaine.
• 2 slices of bacon.
• Tomato slices
• Avocado
• Thinly sliced onions. Purple onions are milder than white.
• Grilled chicken. Is it too cold to grill outside? This cast iron skillet with grill marks is ideal for the stove top. 
• 2 slices of cheese per sandwich.
• And of course the Ranch dressing!

Assembling the sandwich

This sandwich is on an 8″ hoagie roll which made two generous halves. It serves one hungry person, or two if you’re pairing it with a cup of Tomato Soup, a side of Potato Salad or Cole Slaw. 

• Grill or toast your bread or roll of choice.
• Spread some ranch dressing on the bottom slice of bread.

• Layer lettuce and grilled chicken breast or tenderloins, cut to fit.

• Add more ranch dressing.

• Next add avocado slices and onion.

• Add cheese slices and bacon.

• Top with more ranch dressing. Serves 2.

Making it low carb

Skip the slices of bread and turn it into a salad! Or serve it “protein style” wrapped in lettuce.