Grilled Chicken Bacon Ranch Sandwich Recipe

This juicy, crispy Grilled Chicken Bacon Ranch Sandwich is made with tender chicken breasts, thick-cut bacon, and ready in 25 minutes. Biting through the toasted bun into melted provolone and cool ranch dressing is deeply satisfying. I make these whenever we crave pub food without the pub prices.

Restaurant-Quality At Home

I used to order this specific sandwich every time we visited our local diner. The problem was always soggy buns or dry, overcooked chicken breasts that ruined the meal.

Making it in my own kitchen changed everything. Pounding the chicken flat ensures it cooks evenly, while toasting the buns keeps the ranch dressing from soaking through.

Grilled Chicken Bacon Ranch Sandwich Ingredients

• 4 boneless, skinless chicken breasts (pounded to even thickness)
• 8 slices thick-cut bacon
• 4 brioche buns, split
• 4 slices provolone cheese
• 1/2 cup ranch dressing
• 1 cup shredded iceberg lettuce
• 1 large tomato, sliced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

How To Make Grilled Chicken Bacon Ranch Sandwich

1. Cook The Bacon: Fry the bacon strips in a large skillet over medium heat for 8 minutes until crisp. Drain on paper towels and set aside.
2. Grill The Chicken: Brush the chicken breasts with olive oil, salt, and pepper. Cook on a grill pan over medium-high heat for 6 minutes per side until the internal temperature reaches 165°F.
3. Melt The Cheese: Place a slice of provolone on each chicken breast during the last minute of cooking. Cover the pan briefly so the cheese melts completely.
4. Toast The Buns: Place the brioche buns face down in the warm skillet for 1 to 2 minutes until golden brown.
5. Assemble The Sandwiches: Spread ranch dressing on both sides of the buns. Layer the bottom buns with lettuce, tomato, chicken, and bacon, then close the sandwiches.

Recipe Tips

• Pound the chicken: Flattening the breasts to an even half-inch thickness guarantees they cook quickly without drying out.
• Use thick-cut bacon: Thin bacon gets lost under the heavy chicken and cheese, while thick slices provide necessary crunch.
• Toast the bread well: A sturdy, toasted bun acts as a barrier against the wet lettuce and rich ranch dressing.

What To Serve With Grilled Chicken Bacon Ranch Sandwiches

These hearty sandwiches pair perfectly with crispy sweet potato fries or thick potato wedges. For a lighter side, serve a simple cucumber and tomato salad dressed with a vinaigrette to cut through the richness of the bacon and cheese.

How To Store

Store the cooked chicken and bacon separately in airtight containers in the fridge for up to 3 days. Wait to slice the tomatoes and toast the buns until you are ready to assemble and eat.

FAQs

• Can I bake the chicken instead? Yes, you can bake the seasoned chicken breasts at 400°F for 20 minutes, or until fully cooked.
• What cheese works best if I do not have provolone? Swiss, cheddar, or pepper jack are excellent substitutes that melt smoothly over the hot chicken.
• Can I use a different type of bun? A sturdy pretzel bun or a ciabatta roll holds up incredibly well to the heavy fillings.

Nutrition

• Calories: 650 kcal
• Total Fat: 34g
• Saturated Fat: 10g
• Cholesterol: 125mg
• Sodium: 1150mg
• Total Carbohydrate: 35g
• Protein: 48g

Try More Recipes:

• Buffalo Chicken Dip Grilled Cheese Recipe
• Buffalo Chicken Dip Sandwich Recipe
• Buffalo Chicken Dip Quesadilla Recipe

Grilled Chicken Bacon Ranch Sandwich

Recipe by Emily Mitchell

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Grilled Chicken Bacon Ranch Sandwich packed with juicy chicken, crispy bacon, and cool ranch dressing ready in 25 minutes for a fast weeknight dinner.

Ingredients

• 4 boneless, skinless chicken breasts (pounded to even thickness)

• 8 slices thick-cut bacon

• 4 brioche buns, split

• 4 slices provolone cheese

• 1/2 cup ranch dressing

• 1 cup shredded iceberg lettuce

• 1 large tomato, sliced

• 1 tablespoon olive oil

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

Directions

• 1. Cook The Bacon: Fry the bacon strips in a large skillet over medium heat for 8 minutes until crisp. Drain on paper towels and set aside.
• 2. Grill The Chicken: Brush the chicken breasts with olive oil, salt, and pepper. Cook on a grill pan over medium-high heat for 6 minutes per side until the internal temperature reaches 165°F.
• 3. Melt The Cheese: Place a slice of provolone on each chicken breast during the last minute of cooking. Cover the pan briefly so the cheese melts completely.
• 4. Toast The Buns: Place the brioche buns face down in the warm skillet for 1 to 2 minutes until golden brown.
• 5. Assemble The Sandwiches: Spread ranch dressing on both sides of the buns. Layer the bottom buns with lettuce, tomato, chicken, and bacon, then close the sandwiches.