Chopped Chicken Bacon Ranch Sandwich Recipe
Are you looking for a fun, messy, and totally delicious lunch idea? This viral Chopped Chicken Bacon Ranch Sandwich recipe brings a massive explosion of flavor in every single bite.
Equipment
- A large, sturdy wooden or plastic cutting board
- A sharp, heavy chef's knife or a double-handle rocking knife
- A small skillet for cooking the bacon pieces
- A long serrated bread knife for slicing the sandwich rolls
- Small bowls for staging your ingredients before chopping
Ingredients
- 2 cups cooked chicken breast, shredded or cubed
- 6 slices thick-cut bacon, cooked until very crispy
- 1 cup sharp cheddar cheese, freshly shredded
- 1 cup crisp romaine lettuce, washed and thoroughly dried
- 1 medium roma tomato, seeded and sliced
- 1/4 cup creamy buttermilk ranch dressing
- 2 large sub rolls or hoagie buns, sliced lengthwise
- 1 tablespoon softened butter, for toasting the bread
Instructions
Cook the Bacon
- Place your bacon slices in a cold skillet over medium heat to render the fat slowly. Cook until the strips are deeply golden and very crispy, then drain them thoroughly on clean paper towels.
Pile the Base Ingredients
- Place your clean romaine lettuce directly onto the center of your large cutting board. Layer the cooked chicken breast, crispy bacon slices, and fresh tomato slices directly on top of the green lettuce.
Start the Chopping Process
- Take your sharp chef's knife and begin chopping everything together into small, uniform pieces. Keep scraping the ingredients into a neat pile and continue chopping until the mixture is fully combined.
Add Cheese and Dressing
- Sprinkle the shredded cheddar cheese evenly over your chopped pile of meat and vegetables. Drizzle the creamy buttermilk ranch dressing over the top and chop a few more times to mix everything.
Toast the Sub Rolls
- Spread the softened butter onto the inside faces of your sliced sub rolls. Place them face down in a hot pan for two minutes until they are beautifully golden brown and warm.
Scoop and Stuff
- Use your knife blade or a large spatula to scoop up half of the chopped mixture. Stuff it generously into a toasted roll, repeat with the second sandwich, and serve them immediately.
Notes
- Use Rotisserie Chicken: Grab a hot rotisserie chicken from the grocery store to save yourself a lot of cooking time.
- Spice It Up: Add a tablespoon of pickled jalapenos or a splash of buffalo hot sauce to the chopping board.
- Swap the Cheese: Try using pepper jack or provolone cheese for a completely different flavor profile.
- Keep It Crisp: Make sure your lettuce is completely dry before chopping so the sandwich does not become soggy.
- Wrap It Up: Scoop the finished chopped mixture into a large flour tortilla for an easy lunch wrap alternative.
- Eat It Fresh: This sandwich is definitely best enjoyed immediately after assembly because the bread can soften quickly.
- Store Fillings Separately: If you have leftover chopped filling, store it in an airtight container for up to one day.
- Do Not Freeze: Never freeze the assembled sandwich because the fresh lettuce and mayonnaise-based dressing will spoil.
- Refresh the Bread: Toast a fresh bun right before you plan to eat the remaining stored filling mixture.