Ingredients (for 2 sandwiches)
For the sandwich:
2 chicken breasts (thinly sliced or pounded flat)
4 slices of thick white sandwich bread (Texas toast or brioche works great)
4–6 slices of crispy bacon
4 slices of sharp cheddar cheese
2 tbsp ranch dressing (plus more for serving)
1 tbsp butter (for grilling)
Salt and black pepper to taste
Optional: garlic powder or paprika for seasoning
🍳 Instructions
- Cook the Bacon
Heat a skillet on medium heat.
Cook bacon until golden and crispy.
Transfer to a paper towel to drain excess grease.
- Grill the Chicken
Season chicken breasts with salt, pepper, and (optional) garlic powder or paprika.
In the same skillet (remove excess grease), grill the chicken 4–5 minutes per side until golden and cooked through.
Add a slice of cheddar on top near the end so it begins to melt.
- Assemble the Sandwich
Butter one side of each bread slice.
Place one slice (butter-side down) on the skillet.
Add:
a layer of ranch dressing
grilled chicken with melted cheddar
crispy bacon
another slice of cheddar
drizzle of ranch if desired
Top with the second slice of bread (butter-side up).
- Grill the Sandwich
Grill on medium-low heat until both sides are golden brown and crispy — about 2–3 minutes per side.
Press gently with a spatula to melt everything together.
- Serve
Slice diagonally, serve warm with extra ranch or fries on the side.
🍽️ Tips
For extra flavor, mix a bit of ranch + mayo + crushed garlic as a dipping sauce.
Try smoked cheddar or pepper jack for a twist.
If you have a panini press, it works perfectly for even melting.