Chicken Bacon Ranch Sub
Category
Lunch
Poultry
Kid Friendly
Griddle
Game Day
Servings
8
Prep Time
20 minutes
Cook Time
25 minutes
It's sub time! Savory, crispy, and toasty, these bacon-infused sandwiches are sure to please. Just preheat your griddle, toast some French baguettes with chicken, and finish with fresh melted mozzarella. Just try only having one!
Author:
Pit Boss Kitchen
Pit Boss Kitchen
Ingredients
- 3/4 lb. softened butter
- 3 tbsp chopped garlic
- 2 14 oz French bread loafs
- 1 1/2 lb. bacon, cooked and chopped
- 4 lb. boneless skinless chicken thighs
- 1 lb. mozzarella cheese
- Ranch
Directions
- Make a garlic butter by combining your softened butter and chopped garlic in a small bowl.
- Split each loaf down the center, being careful not to cut them all the way through. Spread each loaf with your garlic butter and set aside.
- Preheat your Pit Boss griddle to medium heat. Lightly season the chicken thighs with salt and pepper, and add a light coat of oil.
- Sear both sides of the chicken thighs and allow to cook to 165°F internally.
- Remove chicken from the griddle and roughly chop. Add your chopped chicken and bacon back to the griddle.
- Split the mixture into 2 rows the size of your bread loafs on the griddle surface and add cheese to the top of the piles to melt evenly.
- Toast each French loaf and fill with with your chicken, bacon, and cheese mixture.
- Top with ranch dressing and cut each sandwich into 4 or 5 portions to share!
RECOMMENDED PRODUCTS
Recipe NoteMake it your own: Add some vegetables by sautéing them on the griddle with your chicken before assembling and substitute your favorite cheese!