Prep Time:  10 mins
Cook Time:  20 mins
Total Time:  30 mins
Servings:  3

This griddled Chicken Bacon Ranch Sandwich from Brad Prose has it all, from the melty cheese to the crispy bacon, blanketed in a homemade jalapeno ranch dressing. Each bite is spicy, crispy, and juicy. The best part is that this recipe is very low effort, and can be fully prepared in 30 minutes or less. Start pounding those chicken breasts and fire up your griddle!

Ingredients

Ingredients for the Sandwich

  • 3 chicken breasts, boneless and skinless
  • 3 tsp olive oil, or neutral oil
  • 1/4 cup West Coast style Rub
  • 6 strips of bacon
  • 3 brioche buns
  • 6 slices of pepper jack cheese
  • 1/2 cup of Jalapeno Ranch Dressing
  • Handful of pickles

Ingredients for the Jalapeno Ranch Dressing

  • 2/3 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped dill
  • 1/4 cup chopped chives
  • 1/2 tsp granulated garlic
  • 1 Tbsp chopped pickled jalapeños
  • Salt & Pepper to taste

Items You'll Need

Instructions

  1. Prep the chicken breasts. Lay them out on a sheet of plastic wrap, and place another layer on top. Using a heavy flat item, such as a cast iron skillet, carefully pound the chicken breasts to an even thickness. They do not need to be smashed flat, just evenly. Rub the oil onto both sides of the breasts, and then sprinkle the seasoning generously on both sides.
  2. Cook the bacon on the Weber Griddle. Turn the heat to medium and place the strips of bacon on the griddle as it’s warming up. Flip as needed, multiple times, until both sides of the bacon is crispy to your liking. You may chop the bacon into bits for the sandwich, as shown in the recipe.
  3. Toast the buns. Place the buns in the bacon fat and toast them for a few minutes. Carefully remove them and set aside.
    4. Close-up shot of plated chicken bacon ranch sandwich
  4. Cook the chicken breasts on the griddle. Scrape the surface clean if needed. Add the chicken breasts to the hot griddle and cook for about 5 minutes, or until it can easily be flipped with a spatula. Cook for an additional 5 minutes and check the temperature. If the chicken isn’t at least 155-158°F internally, consider covering with the griddle lid or a cheese melting dome until it’s cooked.
  5. Add the slices of cheese when the chicken is ready. Turn off the heat on the griddle and allow the ambient temperature to melt the cheese. Again, use the lid or dome to assist with melting.
  6. Assemble the sandwich with pickles, chicken and cheese, ranch, and bacon.