toasted cheesy chicken bacon ranch sub sandwiches made on pit boss flat top griddle

Chicken Bacon Ranch Sub

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!

Pit Boss Kitchen
toasted cheesy chicken bacon ranch sub sandwiches made on pit boss flat top griddle


  • 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


  1. Make a garlic butter by combining your softened butter and chopped garlic in a small bowl.
  1. 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.
  1. Preheat your Pit Boss griddle to medium heat. Lightly season the chicken thighs with salt and pepper, and add a light coat of oil.
  1. Sear both sides of the chicken thighs and allow to cook to 165°F internally.
  1. Remove chicken from the griddle and roughly chop. Add your chopped chicken and bacon back to the griddle.
  1. 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.
  1. Toast each French loaf and fill with with your chicken, bacon, and cheese mixture.
  1. Top with ranch dressing and cut each sandwich into 4 or 5 portions to share!


Recipe Note

Make it your own: Add some vegetables by sautéing them on the griddle with your chicken before assembling and substitute your favorite cheese!