Cheddar Bacon Ranch Chicken Melt (Print Version)
Golden chicken, crisp bacon, melted cheddar, and tangy ranch layered between buttery, toasted Texas toast.
# Ingredients:
→ Sandwich Base
01 -
8 slices Texas toast or thick-cut white bread
→ Protein
02 -
2 large boneless, skinless chicken breasts
→ Seasonings
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
→ Cooking Fats
07 -
1 tablespoon olive oil
08 -
2 tablespoons unsalted butter, softened
→ Fillings and Toppings
09 -
8 slices cooked crispy bacon
10 -
8 slices sharp cheddar cheese
→ Spread
11 -
4 tablespoons ranch dressing
12 -
2 tablespoons mayonnaise
# Instructions:
01 -
Slice each chicken breast in half horizontally to yield four thin cutlets. Season both sides with salt, black pepper, garlic powder, and onion powder.
02 -
Heat olive oil in a non-stick skillet over medium heat. Add chicken cutlets and cook for 4 to 5 minutes per side until golden and fully cooked through. Transfer to a plate and set aside.
03 -
Combine ranch dressing and mayonnaise in a small bowl. Stir until fully blended and smooth.
04 -
Spread softened butter evenly on one side of each bread slice. On the opposite, unbuttered side, spread a layer of the ranch-mayo mixture.
05 -
Place one slice bread, buttered side down, on a clean surface. Layer in order: one slice cheddar, a cooked chicken cutlet, two pieces crispy bacon, a second slice of cheddar. Top with another bread slice, ranch spread facing the fillings and buttered side facing outward. Repeat to assemble all sandwiches.
06 -
Clean the skillet, heat over medium. Grill sandwiches for 3 to 4 minutes per side, pressing lightly with a spatula, until bread is golden brown and cheese has melted.
07 -
Remove sandwiches from the pan, slice in half, and serve warm.
# Notes:
01 -
For an extra-crispy finish, briefly cover the skillet while grilling to help the cheese melt thoroughly.