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Grilled chicken bacon ranch sandwiches

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  • White Italian bread
  • Mayonnaise
  • Grilled chicken breast, chopped
  • Bruschetta tomatoes (diced tomatoes seasoned with basil, garlic, and olive oil)
  • Sharp white cheddar cheese, sliced or shredded
  • Black olives, sliced
  • Avocado, sliced or mashed
  • Bacon, cooked until crispy
  • Semi Homemade Restaurant Ranch
  • Crispy red onion straws (onions fried until crispy)


  1. Prepare the Ingredients:
    • If you haven’t already, grill or pan-fry the chicken breast until fully cooked, then chop it into bite-sized pieces.
    • Cook the bacon until it’s crispy, then drain on paper towels.
    • Slice or mash the avocado, slice the black olives, and prepare the bruschetta tomato mix if not already done.
  2. Assemble the Sandwich:
    • Spread mayonnaise on one side of each slice of Italian bread. This will be the outside of your sandwich.
    • On the non-mayo side of one slice, layer the sharp white cheddar cheese, followed by the grilled chicken, bruschetta tomato mix, black olives, avocado, ranch, and bacon.
    • Top with the second slice of bread, mayo side out.
  3. Grill the Sandwich:
    • Heat a skillet or griddle over medium heat.
    • Place the sandwich in the skillet, pressing down gently with a spatula to ensure good contact with the heat.
    • Grill until the bread is golden brown and the cheese starts to melt, then carefully flip the sandwich to grill the other side.
  4. Make the Crispy Red Onion Straws:
    • While the sandwich is grilling, take the red onion straws you’ve prepared and fry them in hot oil until they’re crispy and golden. Then, drain them on paper towels.
  5. Serve:
    • Once the sandwich is grilled to perfection, remove it from the skillet and cut it in half.
    • Serve the sandwich hot with a side of crispy red onion straws for added crunch and flavor.


  • Author: Lucas Krammes
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