Grilled chicken bacon ranch sandwiches
Ingredients
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
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