Cheddar Bacon Ranch Chicken Melt Sandwich with Crisp Bacon (Print version)

A hot skillet melt with juicy chicken, crisp bacon, sharp cheddar, ranch mayo, and golden toasted bread.

# Ingredients:

For the chicken and bacon

01 - 2 large boneless, skinless chicken breasts, about 1 lb (450 g)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1 tablespoon olive oil
07 - 8 slices thick-cut bacon

For the ranch spread

08 - 1/3 cup (80 ml) ranch dressing
09 - 2 tablespoons mayonnaise

For the sandwiches

10 - 8 slices Texas toast or thick-cut white bread
11 - 8 slices sharp cheddar cheese, about 6 oz (170 g)
12 - 3 tablespoons unsalted butter, softened
13 - 1 tablespoon chopped parsley, optional

# Instructions:

01 - Slice each chicken breast horizontally into 2 thin cutlets. Pat dry and season both sides with salt, pepper, garlic powder, and onion powder.
02 - Cook the bacon in a skillet over medium heat until crisp, about 8-10 minutes. Transfer to paper towels and wipe out most of the fat from the skillet.
03 - Add olive oil to the skillet and cook the chicken cutlets over medium heat for 3-4 minutes per side, until golden and 165°F in the thickest part. Rest for 5 minutes.
04 - Stir the ranch dressing and mayonnaise together in a small bowl until smooth. Chop the parsley and stir it in if using.
05 - Butter one side of each bread slice. On the unbuttered sides, spread ranch mayo, then layer cheddar, chicken, 2 bacon slices, and another slice of cheddar. Close the sandwiches with buttered sides facing out.
06 - Cook the sandwiches in a clean skillet over medium-low heat for 3-4 minutes per side, pressing gently, until the bread is crisp and golden and the cheddar is fully melted.
07 - Let the sandwiches rest for 1 minute, then slice in half and serve hot with pickles, chips, salad, or soup.

# Good to know:

01 - Cook chicken to 165°F for food safety.
02 - Best served right after grilling while the bread is crisp.
03 - Cooked chicken and bacon can be prepared up to 2 days ahead.

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