Tasty Chicken Bacon Ranch Sub

This diced chicken bacon ranch sandwich takes regular kitchen staples and turns them into an amazing sub that's better than what you'd find at fancy sandwich shops. When smoky grilled chicken meets crunchy bacon and cool ranch, you get flavor layers that make this sandwich impossible to resist for your midday meal or evening dinner.

I came up with this when I needed to use up some leftover chicken from the grill, and it's now become our weekend family tradition. My kids always ask for these sandwiches before they head off to play sports because they love that mix of protein and taste.

Ingredients

• Boneless skinless grilled chicken thighs: They stay juicy and tender after chopping. This dark meat won't dry out on the grill like chicken breasts might.
• Crispy thick cut bacon: Gives that smoky crunch you'll love. Try to find center cut with nice fat running through it.
• Fresh tomato slices: Add juicy freshness and a bit of tang. Pick tomatoes that are ripe but still firm enough to chop.
• Shredded lettuce: Adds crispness and freshness. You can go with iceberg or romaine—both work great.
• Ranch dressing: Works as the creamy mixer. Spend a little extra on good ranch or make your own for the best taste.
• Salt and pepper: Brings out all the other flavors.
• Shredded mozzarella cheese: Adds that melty creaminess. Skip the fresh kind as it might make everything too soggy.
• AllPurpose BBQ rub: Packs the chicken with flavor. Look for one that's got sweet, savory and smoky all in one.
• Toasted sub rolls: They're the perfect holder. Get rolls with a bit of crust that won't fall apart when filled.

Step-by-Step Instructions

Season and Grill Chicken:

Rub the chicken thighs all over with BBQ seasoning, pushing it into the meat. Cook them on a medium-high grill about 5-7 minutes on each side until they hit 165°F inside. You want to see nice dark marks from the grill for extra flavor. Let them cool for 5 minutes before cutting.

Prepare Remaining Components:

Fry your bacon in a pan over medium heat until it's nice and crispy, around 10 minutes total, flipping now and then. While that's cooking, cut your tomatoes into even slices and put your sub rolls on the grill cut-side down just until you see light marks. Put the bacon on paper towels to soak up the extra grease.

Create the Chopped Mixture:

Spread shredded lettuce across a big cutting board. Put your grilled chicken, broken-up bacon pieces, and tomato slices on top. Using two big knives, chop everything together with back-and-forth motions until it's all mixed up but still has distinct pieces. Don't turn it into mush!

Season and Bind:

Sprinkle salt and pepper all over your mixture. Add your shredded cheese and pour ranch dressing across everything. Keep chopping and mixing so all ingredients blend together evenly. You want it to stick together when you scoop it up, but not be too wet.

Assemble Subs:

Scoop big helpings of your chopped mix onto each toasted roll. Press down gently so it stays together without squishing it too much. Eat right away while still warm to get the best taste and texture.

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That BBQ rub on the chicken really makes this sandwich special. I found out how amazing it was when I was trying different chicken flavorings, and it gives you complex taste without needing tons of separate spices. We now keep a special jar of homemade BBQ rub just for making these sandwiches.

Make Ahead Options

What's great about this sandwich is how you can plan ahead. You can cook your chicken and bacon up to two days early and keep them in the fridge. When you're ready to eat, just warm them up quickly in the microwave or a low-temp oven before chopping. Cut your veggies fresh for the best crunch, but you can chop and mix everything up to two hours before serving. Just wrap it tight and leave it at room temperature. This makes it super handy for parties or busy nights when you don't have much time.

Flavor Variations

You can switch up this sandwich in so many ways. Want it spicy? Throw in some jalapeños or add hot sauce to your ranch. For a taste of the Mediterranean, swap out the BBQ rub for Greek seasonings and use feta instead of mozzarella. Looking for something lighter? Go with chicken breasts instead of thighs and grab some light ranch. In summer, try adding fresh basil or cilantro to brighten up all the flavors.

Serving Suggestions

These sandwiches work great as the main dish for a casual meal. Serve them with simple sides like potato chips, tangy slaw, or a fresh garden salad to balance out the richness. When you've got guests over, cut each sandwich into thirds to make bite-sized appetizers that people can enjoy without filling up on a whole sub. They also travel really well for picnics or beach trips if you wrap them first in parchment paper and then in foil to keep them from falling apart.

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Recipe FAQs

→ Can I use chicken breasts instead of thighs for this sub?

You can totally swap in boneless skinless chicken breasts. They're not as fatty as thighs, so watch your cooking time. Grill them until they hit 165°F inside, then let them rest a bit before cutting. This helps keep them juicy.

→ What can I use instead of ranch dressing?

You've got options. Try Caesar for more zip, blue cheese for extra punch, or just mix mayo with herbs. Want something lighter? Grab some Greek yogurt, toss in fresh herbs and a bit of garlic powder.

→ How can I make this sub ahead of time?

You can cook the chicken and bacon two days early and keep them in the fridge. Mix everything except the dressing up to 6 hours before serving. Add your dressing right before you put it all on freshly warmed rolls. This keeps everything nice and crisp.

→ What sides pair well with this sub?

Go with the classics like chips, fries, or a green salad. If you want something more filling, try pasta salad, slaw, or oven-roasted potatoes. Don't forget that pickles or pepperoncini cut through the richness of the sandwich nicely.

→ Can I make this sub without a grill?

Sure thing! Bake those chicken thighs at 425°F for around 20-25 minutes, or cook them in a pan until done. You can toast the rolls in your regular oven, a small toaster oven, or even warm them up in a dry frying pan.

→ What's a good substitute for the BBQ rub?

Mix up some paprika, garlic powder, onion powder, brown sugar, salt and pepper. You could also go with Cajun mix for heat, Italian herbs for an herby twist, or just salt, pepper and garlic powder if you want to keep it simple.