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If you want big flavor with simple ingredients, this chopped chicken bacon ranch sub delivers every time. You'll get juicy grilled chicken, crunchy bacon, and creamy ranch all packed together for a sandwich that's rich but super easy to throw together.
I first put this together because I needed a fun way to use some leftover grilled chicken. Now, Friday nights at our house aren't complete without it. Honestly, my teens even ask for this over takeout, and that's saying something.
Tasty Ingredients
- Sub rolls: soft in the middle with a slightly crispy outside so the filling doesn’t make them fall apart
- BBQ rub: takes the chicken up a notch with deeper flavors than plain salt and pepper
- Mozzarella cheese: melts nicely when it hits the warm chicken for extra gooey bites
- Ranch dressing: sets everything off with a creamy kick and holds the flavors together
- Shredded lettuce: brings a cool crunch that plays off the rest of the ingredients
- Fresh tomatoes: adds some tang and brightness to liven up the sandwich
- Thick cut bacon: gives that salty crunch and smoked taste in every bite
- Boneless skinless chicken thighs: juicy and full of flavor, these don't dry out—even when reheated
Simple Step-by-Steps
- Put it All Together:
- Scoop the chopped filling generously into each toasted roll. The heat starts to soften up the lettuce, and the cheese gets just a little gooey. Jump in right away while it's all still warm for the best taste.
- Final Chop:
- Keep chopping everything and mixing for half a minute or so to spread the ranch and seasonings—stop when everything sticks together without being soggy.
- Add Flavors and Creaminess:
- Toss the shredded cheese over the chopped-up mix and drizzle ranch dressing all over. Push the salt and pepper around on top, letting the heat from the meat melt things just a bit as you go.
- Chop Everything Up:
- Pile the cooked chicken, bacon bits, and sliced tomatoes over the lettuce right on your cutting board. Rock your knife back and forth until you have bite-sized pieces, but you still want to recognize what’s what.
- Cook Bacon and Toast Rolls:
- Fry up the bacon in a big skillet for about 8 minutes, flipping so it gets really crispy. While that’s happening, slice into your rolls (not all the way), throw the cut sides on a grill, and toast for 1–2 minutes until golden.
- Season Chicken & Grill It:
- Rub the chicken thighs all over with BBQ rub until thoroughly coated. Toss them on a hot grill for about 6 minutes a side until the inside hits 165°F. Let them sit for 5 minutes before slicing so the juices stay put.
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The BBQ rub is a total game changer here. I only started using it because I ran out of my usual chicken spices, and now it's the main reason this sandwich feels special. The smokiness teams up with the bacon for next-level flavor you just can't get with regular seasoning.
Easy Prep Ahead
This one's made for planning. Grill your chicken and cook the bacon up to three days before. Stash them in the fridge by themselves, then when you're hungry, chopping and mixing is all that's left. Toast the bread right before stacking—keeps things from getting soggy.
Swap Options
If chicken thighs aren't your thing, swap in boneless breasts—just don't cook them too long or they dry out. Go for turkey bacon if you want a lighter option that still gives you that smoky flavor. For a veggie take, try grilled portobello mushrooms instead of chicken, and use smoked sun-dried tomatoes in place of bacon. You'll keep the savory flavors but skip the meat.
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What to Serve With It
This is a big sandwich, so go for easy sides like crunchy potato chips, tangy coleslaw with vinegar, or a crisp salad tossed in lemon and olive oil. For more balance, some quick-pickled veggies on the side bring brightness that cuts through the creamy ranch.
FAQs About the Recipe
- → How can I keep the chicken juicy?
Make sure your chicken's seasoned well, then cook it just to 165°F. Pull it off the grill before it overcooks so it stays nice and moist.
- → Is it okay to use a different bread?
Definitely! Try ciabatta, a French baguette, or grab a whole wheat roll. Any sturdy bread works just fine.
- → What's the easiest way to make bacon for this?
You can pop your bacon in the oven for super easy cleanup or fry it up in a pan until it’s crispy—either way’s great.
- → Could I toss on extra toppings?
Go wild! Throw on pickles, jalapeños, or even a few slices of avocado for something special and extra crunch.
- → Do I have to use ranch?
Not at all—switch in spicy mayo, aioli, or blue cheese dressing if that’s your thing.