Chicken Bacon Ranch Sandwich

Total Time Prep/Total Time: 30 min
Yield 4 servings
Test Kitchen Approved
This chicken bacon ranch sandwich layers crispy chicken, smoky bacon, melty cheese, fresh veggies and creamy ranch on chewy French bread for the ultimate bite.

Ingredients

  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1/2 cup whole milk
  • 3/4 teaspoon garlic powder
  • 1/2 cup all-purpose flour
  • 1/4 cup buttermilk ranch salad dressing mix
  • 1/2 teaspoon coarsely ground pepper
  • 1 tablespoon canola oil
  • 1 tablespoon butter
  • 4 slices Monterey or Colby Jack cheese
  • 1 loaf French bread, halved lengthwise
  • 8 slices cooked bacon strips
  • 1 medium head iceberg lettuce
  • 2 medium tomatoes, sliced
  • 1/2 cup ranch dressing

Directions

  1. Pound chicken breasts with a meat mallet to 1/2-in. thickness. In a shallow bowl, combine milk and garlic. In another shallow bowl, combine the flour, salad dressing mix and pepper. Dip chicken in milk mixture, then coat with flour mixture.
  2. In a large cast-iron or other heavy skillet, cook chicken in oil and butter over medium heat until a thermometer reads 165°, 4-6 minutes on each side. Top with a slice of cheese during the last 1 minute of cooking.
  3. Serve chicken on French bread with tomato, bacon, iceberg lettuce leaves and ranch dressing. Cut into four servings; secure with toothpicks as needed.

Nutrition Facts

1 sandwich: 860 calories, 43g fat (16g saturated fat), 149mg cholesterol, 3830mg sodium, 66g carbohydrate (8g sugars, 4g fiber), 52g protein.

You’ll get flavors of ranch in every bite with this chicken sandwich. The chicken breast is coated in a ranch seasoning mix for its crisp exterior and then gets drenched in ranch dressing once assembled into a sandwich. —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

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