Juicy chicken, smoky bacon, and zesty ranch in a buttery and cheesy sandwich. The perfect snack or meal anytime of the day!
There's just something about the combination of chicken, bacon, and ranch that is so delicious! This is a simple and easy sandwich idea for those days when you want something quick and delicious!
Why You'll Love this Recipe
- It's so easy to make and a great way to use any leftover chicken.
- It's super cheesy. The melty cheese brings all the ingredients together for an upgraded grilled cheese sandwich.
- The bread has a perfectly golden crispy crust.
Ingredients
- Chicken: I used a pan seared chicken breast for this recipe. Rotisserie chicken, deli chicken slices, or leftover chicken from another recipe also works!
- Butter: Butter makes everything better! Mayonnaise is another option as well.
- Bread: I used Italian bread which is light in the center with a slight crust. You can also use sourdough, classic sandwich bread, or tortillas to make a wrap or quesadilla.
- Bacon: I love using thick cut bacon. Turkey bacon would be delicious as well.
- Cheddar cheese: I used shredded cheddar since it's a staple in my house. Mozzarella, American, colby jack, gruyére, or gouda also work.
- Ranch dressing: You can use bottled or homemade. I bet this would taste really good with a caesar dressing as well.
How to Make a Chicken Bacon Ranch Sandwich
- Butter one side of each slice of bread.
- Layer sliced chicken, ranch dressing, bacon, and cheese on one slice of bread. Place another slice of bread on top. The buttered sides should be facing out. Repeat with the other sandwich.
- Pan grill the sandwiches on both sides until golden brown and the cheese is melted.
- Slice the sandwich in half and enjoy!
Tasty Tips
- Low and slow is the way to go! I'm a fairly impatient person and one of my first grilled cheese sandwiches was perfectly toasted on the outside while the cheese inside was still unmelted. I know you're tempted to crank up the heat and toast the outside but your patience will be rewarded with melty cheese if you cook the sandwich on medium low heat.
- Press the sandwich down to ensure full contact with the pan to brown evenly and make all the ingredients become one. I like using a plate or you can use a grill press if you have one!
- Make the sandwich your own! I bet other goodies like avocado, grilled onions, tomato, lettuce, or scallions would be delish!
- Serve with extra ranch on the side!
FAQs
I recommend eating this sandwich immediately since you will lose the crispy exterior when stored in the refrigerator. However, it can be stored in an airtight container for up to 2 days.
You can reheat at 350°F until heated through in an oven or air fryer. It can also be reheated in the microwave for a couple minutes but the bread will not be crispy.
Yes, you can make the sandwich up to a day ahead of time and then grill on a pan to toast the bread and melt the cheese. Just make sure you layer the ranch dressing in the middle so the bread doesn't soak up the dressing.
Serve this with a simple side salad, chips, or vegetables like balsamic zucchini and Greek potato salad.
More Sandwiches You'll Love
Grilled Chicken Bacon Ranch Sandwich
Ingredients
- 2 tablespoons butter softened
- 4 slices Italian bread
- 1 cooked chicken breast thinly sliced
- 2 tablespoons ranch dressing
- 4 slices bacon cut in half
- 2/3 cup sharp cheddar cheese shredded
Instructions
- Butter one side of each slice of bread.
- Layer on the chicken, then ranch dressing, bacon, and 1/3 cup of cheese on one slice of bread. Place another slice of bread on top with the buttered side facing out. Repeat with the other sandwich.
- In a large skillet on medium low heat, pan grill the sandwiches on both sides until golden brown and the cheese is melted. This can take anywhere between 5-10 minutes depending on the size of your sandwich.
- Slice the sandwich in half and serve immediately.
Notes
- Press the sandwich down to ensure full contact with the pan to brown evenly using a grill press or plate.
- Serve with extra ranch on the side.
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