Chicken Bacon Ranch Sandwich (Print Version)
# Ingredients:
→ Main Sandwich Components
01 -
4 boneless, skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
1.5 tablespoons ranch seasoning blend
04 -
8 slices streaky bacon
05 -
4 sandwich buns, preferably hamburger style
06 -
0.5 cup ranch dressing
07 -
1 cup shredded iceberg lettuce
08 -
4 slices cheddar cheese
# Instructions:
01 -
Pat the chicken breasts dry and pound to an even thickness. In a small bowl, mix olive oil with ranch seasoning, then rub mixture evenly onto all sides of the chicken. Set aside.
02 -
Heat a skillet over medium heat. Fry the bacon slices until crisp, roughly 3 minutes per side. Transfer bacon to a paper towel-lined plate, retaining bacon fat in the skillet.
03 -
In the same skillet, cook the seasoned chicken breasts over medium heat for 6–7 minutes per side, or until internal temperature reaches 74°C. Remove from heat and allow to rest for a few minutes before slicing.
04 -
Wipe the skillet clean with paper towels. Toast the sandwich buns, cut side down, for about 1 minute or until golden brown.
05 -
Spread ranch dressing on the bottom halves of the toasted buns. Layer shredded lettuce on top of the ranch.
06 -
Slice the rested chicken breasts. Arrange chicken slices over the lettuce. Top with a slice of cheddar cheese and two pieces of bacon per sandwich. Spread additional ranch dressing on the inside of each top bun, then place on top to finish.
# Notes:
01 -
Chicken can be prepared up to two days ahead and refrigerated for quicker assembly.
02 -
Replace ranch dressing with honey mustard, garlic aioli, or mayonnaise for a different flavour profile.
03 -
In summer, grilling the chicken is an excellent alternative to pan-searing.