Grilled or roasted chicken with homemade ranch dressing, salsa Verde, pepperjack, and Havarti cheese all sandwiched between crusty ciabatta bread. The Hot Ranch Chicken and Bacon Sandwich is then baked until toasted and melty and topped with sun-dried tomatoes, arugula salad, bacon, and even more dressing.
Ingredients:
Dressing:
- 1/2 cup plain Greek yogurt or sour cream
- 1/3 cup mayo
- 2 tablespoons buttermilk
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 2 teaspoons Worcestershire
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne
- salt and black pepper
Sandwich:
- 1 loaf Ciabatta bread halved lengthwise
- 2 chicken breasts cooked and thinly sliced
- 1/2 cup salsa verde
- 2 cups baby arugula
- 1/2 cup oil-packed sun-dried tomatoes chopped
- 1/2 cup fresh cilantro chopped
- 2 tablespoons chopped fresh dill
- 2 tablespoons toasted sesame seeds
- 6 slices gouda or Havarti cheese
- 6 slices pepperjack cheese
- 8 strips cooked crispy bacon
Instructions:
1. To make the dressing. Combine all ingredients in a blender and blend until smooth. Taste and adjust the salt and pepper.
2. To make the sandwich. Preheat the oven to 400° F. Lay the bread, cut side up, on a cutting board. Working with the top piece of ciabatta, pull out some of the insides to create a space for the filling. Spread the ranch dressing over the bottom piece of bread. Layer the cheese and chicken on top and season with salt and pepper. Pour the salsa Verde over the chicken. Bake for 15 minutes, until the cheese is melted.
3. Meanwhile, toss the arugula with the sun-dried tomatoes, cilantro, dill, and sesame seeds. Season the with salt.
4. Remove the sandwiches from the oven. Arrange the greens over the chicken. Add the bacon, then drizzle with additional dressing. Add the top half of the ciabatta and gently push down on the sandwich. Bake another 5 minutes until toasted.
5. Remove from the oven. Slice into 6 sandwiches. Serve and enjoy!
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Hot Ranch Chicken and Bacon Sandwich
Ingredients
Dressing:
- 1/2 cup plain Greek yogurt or sour cream
- 1/3 cup mayo
- 2 tablespoons buttermilk
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 2 teaspoons Worcestershire
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne
- salt and black pepper
Sandwich:
- 1 loaf Ciabatta bread halved lengthwise
- 2 chicken breasts cooked and thinly sliced
- 1/2 cup salsa verde
- 2 cups baby arugula
- 1/2 cup oil-packed sun-dried tomatoes chopped
- 1/2 cup fresh cilantro chopped
- 2 tablespoons chopped fresh dill
- 2 tablespoons toasted sesame seeds
- 6 slices gouda or Havarti cheese
- 6 slices pepperjack cheese
- 8 strips cooked crispy bacon
Instructions
- To make the dressing. Combine all ingredients in a blender and blend until smooth. Taste and adjust the salt and pepper.
- To make the sandwich. Preheat the oven to 400° F. Lay the bread, cut side up, on a cutting board. Working with the top piece of ciabatta, pull out some of the insides to create a space for the filling. Spread the ranch dressing over the bottom piece of bread. Layer the cheese and chicken on top and season with salt and pepper. Pour the salsa Verde over the chicken. Bake for 15 minutes, until the cheese is melted.
- Meanwhile, toss the arugula with the sun-dried tomatoes, cilantro, dill, and sesame seeds. Season the with salt.
- Remove the sandwiches from the oven. Arrange the greens over the chicken. Add the bacon, then drizzle with additional dressing. Add the top half of the ciabatta and gently push down on the sandwich. Bake another 5 minutes until toasted.
- Remove from the oven. Slice into 6 sandwiches. Serve and enjoy!
