why make this recipe
The Savory Grilled Ranch Chicken Bacon Sandwich Melt is the perfect choice for a hearty and satisfying meal. With juicy chicken, crispy bacon, and melted cheese all tucked between buttery bread, this sandwich delivers a delightful blend of flavors and textures. It’s simple to make, quick to cook, and great for lunch or dinner. Plus, you can customize it with your favorite toppings, making it a hit for everyone!
how to make Savory Grilled Ranch Chicken Bacon Sandwich Melt
Ingredients:
- 1 pound boneless, skinless chicken breast, thinly sliced
- 6 slices thick-cut bacon
- 2 tablespoons ranch seasoning (homemade or store-bought)
- 2 tablespoons mayonnaise
- 6 slices cheddar or pepper jack cheese (or mozzarella for milder meltiness)
- 6 slices sturdy sandwich bread (sourdough or Texas toast preferred)
- 2 tablespoons softened butter
- Optional: leafy lettuce or baby spinach
- Optional: tomato slices
- Optional: pickles or jalapeños
Directions:
- In a mixing bowl, combine the thinly sliced chicken breast with ranch seasoning and mayonnaise. Toss until well coated. Let marinate for 10 minutes if possible.
- Heat a large skillet over medium heat. Cook the bacon slices until crispy, about 6-8 minutes, flipping halfway. Drain on paper towels and keep warm.
- Using the same skillet, drain excess bacon fat if needed. Add the ranch-coated chicken slices in a single layer and cook over medium-high heat for 3-4 minutes per side until golden and fully cooked (internal temperature should reach 165°F). Cook in batches if necessary.
- Butter one side of each bread slice. On the unbuttered side, layer the cooked chicken, 2 slices of bacon, and 1 slice of cheese per sandwich. Add optional toppings like lettuce or tomato if desired. Place another buttered bread slice on top, butter side out.
- Heat the skillet or grill pan over medium heat. Place the sandwiches in the pan and cook for 3-4 minutes per side, pressing lightly with a spatula, until the bread is golden brown and the cheese is melted. Flip carefully.
- Remove the sandwiches from the pan and let them rest for a minute before slicing in half to allow the cheese to set.
how to serve Savory Grilled Ranch Chicken Bacon Sandwich Melt
Serve the sandwich warm with your choice of sides. French fries, chips, or a fresh salad pair well. You can also serve it with extra ranch dressing for dipping!
how to store Savory Grilled Ranch Chicken Bacon Sandwich Melt
To store leftovers, wrap the sandwich tightly in plastic wrap or aluminum foil and place it in the refrigerator. It’s best to eat it within 2-3 days for optimal freshness. To reheat, you can use a skillet or microwave to warm it up.
tips to make Savory Grilled Ranch Chicken Bacon Sandwich Melt
- Use a meat thermometer to ensure the chicken is cooked through.
- For added flavor, try marinating the chicken for a longer period.
- Don’t skip on the butter! It adds a delicious crispness to the bread.
variation (if any)
You can switch up the cheese to suit your taste, using pepper jack for a spicy kick or mozzarella for a milder option. Feel free to add avocado slices or swap bacon for turkey or ham for a different twist.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken, but make sure to thaw it completely before slicing and marinating.
2. What type of bread works best?
Sturdy breads like sourdough or Texas toast are ideal as they hold up well when grilled and won’t get soggy.
3. Can I make this sandwich ahead of time?
Yes! You can prepare the chicken and bacon ahead of time and assemble the sandwich just before grilling.
Savory Grilled Ranch Chicken Bacon Sandwich Melt
Ingredients
For the chicken
- 1 pound boneless, skinless chicken breast, thinly sliced
- 2 tablespoons ranch seasoning homemade or store-bought
- 2 tablespoons mayonnaise
For the sandwich
- 6 slices thick-cut bacon
- 6 slices cheddar or pepper jack cheese or mozzarella for milder meltiness
- 6 slices sturdy sandwich bread sourdough or Texas toast preferred
- 2 tablespoons softened butter
Optional toppings
- leafy lettuce or baby spinach
- tomato slices
- pickles or jalapeños
Instructions
Preparation
- In a mixing bowl, combine the thinly sliced chicken breast with ranch seasoning and mayonnaise. Toss until well coated. Let marinate for 10 minutes if possible.
Cooking
- Heat a large skillet over medium heat and cook the bacon slices until crispy, about 6-8 minutes, flipping halfway. Drain on paper towels and keep warm.
- Using the same skillet, drain excess bacon fat if needed. Add the ranch-coated chicken slices in a single layer and cook over medium-high heat for 3-4 minutes per side until golden and fully cooked (internal temperature should reach 165°F). Cook in batches if necessary.
- Butter one side of each bread slice. On the unbuttered side, layer the cooked chicken, 2 slices of bacon, and 1 slice of cheese per sandwich. Add optional toppings like lettuce or tomato if desired. Place another buttered bread slice on top, butter side out.
- Heat the skillet or grill pan over medium heat. Place the sandwiches in the pan and cook for 3-4 minutes per side, pressing lightly with a spatula, until the bread is golden brown and the cheese is melted. Flip carefully.
- Remove the sandwiches from the pan and let them rest for a minute before slicing in half to allow the cheese to set.
