Description
A sandwich that’s bursting with juicy grilled chicken, crispy bacon, and a creamy ranch dressing.
Ingredients
Scale
- 4 pieces boneless skinless chicken thighs
- 6 strips thick cut bacon
- 2 cup shredded lettuce
- 1 large tomato, sliced
- 1/4 cup ranch dressing
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon all-purpose seasoning or BBQ rub
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 sub rolls or hoagie rolls
- 1 tablespoon butter for toasting rolls
Instructions
- Season the chicken thighs with the all-purpose seasoning or BBQ rub.
- Grill the chicken over medium-high heat for about 5 minutes per side, or until the internal temperature reaches 165°F.
- Let the chicken rest for 10 minutes before slicing or chopping.
- Cook the bacon in a skillet until crispy, then drain on paper towels and set aside.
- Toast the sub rolls or hoagie rolls on the grill or in a pan with a bit of butter until golden brown and crispy.
- On a large cutting board, create a base with the shredded lettuce. Top it with the grilled, chopped chicken, crumbled bacon, and sliced tomatoes.
- Chop and mix everything together until well combined and bite-sized. Season with salt and pepper, then add the shredded mozzarella cheese and drizzle with ranch dressing. Chop again to incorporate.
- Scoop generous portions of the mixture onto each toasted roll and serve immediately.
Notes
Pairs beautifully with crispy french fries, a fresh garden salad, or creamy coleslaw. An ice-cold glass of lemonade or iced tea is a perfect beverage pairing.
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 2g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 90mg