Chicken, bacon and ranch is kind of a classic combo for a reason. This sandwich takes that combo and adds some pepper jack cheese for a little heat and kick and the homemade ranch here is amazing…so much better than the bottle stuff and it is super easy to make too.
I used my favorite ciabatta roll recipe for the bread here. You can use any ciabatta, sourdough, rustic type bread. I added some arugula here, but it could also be lettuce or spinach or other greens. I marinated my chicken a day ahead in some oil, spices, yogurt and salt and pepper, to make sure it was juicy and flavorful, but this step could be skipped if you are short on time.
These sandwiches have an unexpected ingredient… salsa verde. The ranch and salsa verde together are a great combo and gives the sandwich a little extra something.
Ranch Chicken and Bacon Sandwich on Ciabatta
Ingredients
For the chicken:
- 1 pack thin sliced chicken breasts
- 2 tbsp oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp full fat green yogurt
- 1 tsp dried dill
- 1 tsp kosher salt
- fresh ground black pepper
For the ranch:
- 1/2 cup full fat greek yogurt
- 1/2 cup mayo
- 2-3 tbsp buttermilk
- 1 tbsp dried parsley
- 1 tbsp dried chives
- 1 tsp dried dill
- 2 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
For the sandwich:
- 4 ciabatta rolls
- cooked bacon crispy
- arugula or lettuce
- 4 slices pepper jack or other cheese
- salsa verde
Instructions
- Heat a bit of oil in a skillet and pan sear the chicken until brown on both sides and cooked through. If using thinly sliced breasts this won't take more than a few minutes. Slice your ciabatta rolls and toast lightly in the oven.
- Place a piece of cheese on your rolls, then top with chicken and bacon and arugula or lettuce and drizzle the ranch and salsa verde over the top. Close and serve with extra ranch and salsa.