Chicken Bacon Ranch Subs (Print version)
Hot Chicken Bacon Ranch Subs with seasoned chicken, crispy bacon, peppers, ranch, and melted pepper jack on toasted rolls.
# Ingredients:
For the chicken and bacon
01 -
8 slices thick-cut bacon
02 -
1 1/2 lb (680 g) boneless skinless chicken breasts, thinly sliced
03 -
1 teaspoon smoked paprika
04 -
1 teaspoon garlic powder
05 -
1/2 teaspoon onion powder
06 -
3/4 teaspoon kosher salt
07 -
1/2 teaspoon black pepper
08 -
1 tablespoon olive oil, if needed
09 -
1 large bell pepper, thinly sliced
10 -
1 small yellow onion, thinly sliced
For the subs
11 -
6 sturdy hoagie rolls, split lengthwise
12 -
3 tablespoons (42 g) unsalted butter, melted
13 -
1 small garlic clove, finely grated or minced
14 -
1/2 cup (120 ml) ranch dressing, plus more for serving
15 -
1 1/2 cups (170 g) shredded pepper jack cheese or Monterey Jack cheese
16 -
2 green onions, thinly sliced
# Instructions:
01 -
Cook the bacon in a large skillet over medium heat until crisp, 8-10 minutes. Transfer to paper towels, then chop. Leave about 1 tablespoon bacon drippings in the skillet and discard the rest.
02 -
Toss the sliced chicken with smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
03 -
Heat the skillet over medium-high heat. Add olive oil only if the pan looks dry. Cook the chicken in a single layer, turning once or twice, until browned and 165°F in the thickest pieces, 6-8 minutes. Transfer to a plate.
04 -
Add the bell pepper and onion to the same skillet. Cook for 5-6 minutes, stirring often, until softened and lightly browned. Return the chicken to the pan and toss with the vegetables.
05 -
Heat the oven to 375°F. Stir the melted butter with the garlic. Place the rolls cut side up on a sheet pan, brush with garlic butter, and bake for 4-5 minutes until lightly toasted.
06 -
Spread a thin layer of ranch on each toasted roll. Add half the cheese, the chicken and pepper mixture, chopped bacon, and the remaining cheese.
07 -
Bake the open subs for 6-8 minutes, until the cheese is melted and the edges of the rolls are crisp. Sprinkle with green onions, drizzle with a little extra ranch if desired, close the rolls, and serve hot.
# Good to know:
01 -
Best served hot, right after baking.
02 -
Cook chicken to 165°F for food safety.
03 -
Use rotisserie chicken to shorten the cook time.