This recipe combines juicy grilled chicken with crispy bacon, all drizzled with creamy ranch dressing, making it an irresistible sandwich option. It’s perfect for lunch or a weeknight dinner and can be whipped up in no time!
1/2 cup bacon ranch dressing (store-bought or homemade)
Optional: homemade ranch seasoning for extra flavor
Instructions
Preheat your grill or grill pan to medium-high heat. Drizzle the olive oil over the chicken breasts, then sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Make sure both sides are well-coated with the spices.
Place the seasoned chicken breasts on the grill. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. Remove from the grill, let rest for a few minutes, then slice into thin strips.
While the chicken is grilling, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and set aside.
Slice the sub rolls open lengthwise without cutting all the way through. Layer the shredded lettuce, sliced tomatoes, grilled chicken strips, crispy bacon, and shredded cheddar cheese inside each roll.
Drizzle a generous amount of bacon ranch dressing over the fillings. If desired, sprinkle with additional homemade ranch seasoning.
Close the sub rolls and serve immediately while the chicken is warm.
