This chicken bacon ranch sandwich layers crispy chicken, smoky bacon, melty cheese, fresh veggies and creamy ranch on chewy French bread for the ultimate bite.
Ingredients
4 boneless skinless chicken breast halves (5 ounces each)
1/2 cup whole milk
3/4 teaspoon garlic powder
1/2 cup all-purpose flour
1/4 cup buttermilk ranch salad dressing mix
1/2 teaspoon coarsely ground pepper
1 tablespoon canola oil
1 tablespoon butter
4 slices Monterey or Colby Jack cheese
1 loaf French bread, halved lengthwise
8 slices cooked bacon strips
1 medium head iceberg lettuce
2 medium tomatoes, sliced
1/2 cup ranch dressing
Instructions
1Prep the chicken
2Place the chicken breasts between two sheets of storage wrap and use a meat mallet to pound them to a 1/2-inch thickness. In a shallow bowl, whisk together the milk and garlic powder. In another shallow bowl, combine the flour, ranch dressing mix and pepper. Dip a piece of chicken into the milk mixture, then dredge it in the flour mixture. Repeat the process with all the chicken pieces. Editor's Tip: After dredging, place the coated chicken on a plate or a baking sheet lined with parchment paper to keep your workspace tidy.
3Pan-fry the chicken
4In a large cast-iron or other heavy skillet, heat the canola oil and butter over medium heat. Add the chicken pieces and cook them until a thermometer inserted into the deepest part reads 165ºF, four to six minutes per side. During the last minute of cooking, top each piece of chicken with a slice of cheese. Editor's Tip: Depending on the size of your skillet, you may need to cook the chicken in batches. Avoid crowding the pan; giving the chicken a little breathing room helps each piece cook evenly and develop a crispy crust.
5Assemble the sandwich
6Serve the chicken on French bread with tomato, bacon, iceberg lettuce leaves and ranch dressing. Use a serrated or sharp chef's knife to cut the sandwich into four pieces, securing it with toothpicks as needed.
