Chicken Bacon Ranch Sandwich

This Chicken Bacon Ranch Sandwich recipe is the perfect combination of juicy chicken, crispy bacon, melty cheese, and zesty ranch.

Looking for the best bacon-filled chicken sandwiches? 

These chicken bacon ranch sandwiches are what sandwich dreams are made of. They’re super easy to make and are a hit at parties!

Whether you’re throwing a tailgate party or need an easy dinner, these chicken bacon ranch sandwiches are the way to go. Chicken and bacon are a match made in heaven. From stuffed bacon wrapped chicken breast to bacon wrapped chicken bites, the smoky, protein-packed goodness can’t be beat. 

What Is a Chicken Bacon Ranch Sub?

A chicken bacon ranch sub involves grilling chicken breasts to perfection. Then, we cook the bacon, line the baguette rolls with mayo and mustard, and put our melty cheese on top. The result is a delicious sandwich perfect for easy weeknight meals or chowing down before the big game. 

Why you’ll love this recipe

This easy recipe is perfect for those who want to whip up a quick crowd pleaser. The layers of chicken, bacon, cheese, and ranch produce a flavorful melt-in-your-mouth experience. 

Ingredients

• Boneless skinless chicken breasts: We sliced up grilled chicken breasts, but you could also cut up a rotisserie chicken to save time. 
• Garlic salt
• Ground black pepper
• Red onion
• Olive oil
• Thick-cut bacon slices: Add a smoky flavor to the sandwiches. We used thick-cut bacon, but regular bacon would work, too. 
• Mayonnaise
• Coarse ground mustard
• Baguette-style French bread loaves: We used French bread, but you can use any type of bread you like. Brioche buns, Hawaiian rolls, or regular sub rolls would also be great options. 
• Cheddar cheese slices: We used cheddar cheese, but feel free to use any type of cheese you like. 
• Ranch dressing: You can use store-bought or make your own homemade ranch dressing.

How to Make Bacon Ranch Chicken Sandwiches 

Prep the Grill

​Start by preheating the grill to medium heat. Make sure to clean and oil the grill grate.

Grilling Chicken and Onions

Sprinkle the chicken with garlic salt and pepper. Brush both sides of the onion slices with oil. Grill the chicken and onion slices for 12-15 minutes, flipping halfway through, until the chicken is cooked through and golden brown and the onion is tender and lightly charred. Once done, remove them from the grill, cover them, and let them rest on separate dishes.

Making the Bacon

Meanwhile, preheat the oven to 400 degrees F. Line a baking pan with aluminum foil and a wire grate. Arrange bacon on the grate and cook until crispy, about 16-20 minutes. Carefully remove the bacon and lay it on a paper towel-lined plate. Dispose of the excess grease or save it for later use.

Assembling the Sandwiches

In a small bowl, combine mayo and mustard. Cut both loaves in half and hollow out the inside, leaving only a thin shell of bread and crust. Spread the insides of the loaves with the mayo mixture. Slice the chicken thinly and separate the onion rings. Layer the chicken slices, onion rings, bacon, and cheddar on each loaf. Replace the tops and press down gently. Wrap each sandwich in aluminum foil and refrigerate until ready to serve.

Serving

​When ready to serve, reheat the sandwiches on a grill over medium heat for about 10 minutes, turning every 2 minutes. Remove the foil, secure it with toothpicks, and cut each sandwich into 4 portions. Enjoy!

Expert Recipe Tip

• Use an instant-read thermometer to ensure the internal temperature of the chicken reaches at least 165 degrees F. 
• You don’t have to scoop out the excess bread if you don’t want to. 

How to Store Leftovers & Reheat

Store leftover chicken bacon ranch sandwiches in an airtight container in the fridge for 4-5 days. You can also freeze them for up to 3 months. 

Before reheating, make sure your sandwiches come to room temperature.

To reheat:

1. Preheat your oven to 350 degrees F.
2. Wrap the sandwiches in foil.
3. Bake for at least 10 minutes or until warm. 

What to serve with chicken bacon ranch sandwiches

If you don’t feel like whipping up another side, serve your sandwiches with some potato chips for an easy meal. Or if you feel like getting fancy, a side of baked French fries or stovetop mac and cheese would be the perfect pairings for these bad boys. 

Recipe FAQs

More Sandwich Recipes

With a few simple ingredients, you can whip up delicious sandwiches the whole family will love. Perfect for busy weeknights or kicking it back at a party. If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader! 

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Chicken, Bacon, and Cheddar Sandwiches

from BHG Special Interest Tailgating

Ingredients:

• 3 skinless, boneless, chicken breasts
• 1/4 teas garlic salt
• 1/4 teas ground black pepper
• 1 small red onion, cut into 1/4 inch slices
• 1 tbs olive oil
• 9 slices thick cut bacon
•  1/3 cup mayonnaise
• 1 tbs coarse ground mustard
• 2 12 inch loaves, baguette style French bread
• 8 slices cheddar cheese

Preparation:

Preheat grill to medium heat. Clean and oil grill grate.

Sprinkle chicken with garlic salt and pepper. Brush both sides of the onion slices with oil. Grill chicken and onion slices 12-15 minutes flipping halfway through until chicken is cooked through and onion is tender and lightly charred. Remove from grill, cover the chicken and onion rings on separate dishes and let rest.

Meanwhile, preheat oven to 400 degrees F and line a baking pan with aluminium foil and a wire grate. Arrange bacon on grate and cook until crispy, about 16-20 minutes. Carefully remove bacon and lay on a paper towel lined plate. Using caution, dispose of bacon grease or save for later to fry something in. I don’t judge.

In a small bowl combine mayo and mustard. Cut both loaves in half and hollow out the inside of each, leaving only a thin shell of bread and crust. Spread the insides of the loaves with mayo mixture. Slice the chicken thinly and separate the onion rings. Layer the chicken, onion rings, bacon and cheddar on each loaf. Replace tops and press down gently. Wrap each sandwich in aluminium foil and refrigerate until ready to serve.

To serve, reheat the sandwiches on a grill over medium heat about 10 minutes, turning every 2 minutes. Remove foil, secure with toothpicks and cut each sandwiches into 4 portions.

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