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Chicken Ranch Sandwiches Inspired by: Jessica Secrest

Servings: 6 Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes
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Ingredients Method Notes

Ingredients
  

  • 5 slices thick-cut bacon
  • 1 pound boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons ranch dip seasoning mix
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Pink Himalayan sea salt to taste
  • Black pepper to taste
  • 1 loaf unsliced French bread homemade or store-bought
  • 4 tablespoons 1/2 stick butter, softened
  • 4 slices pepper jack cheese

Method
 

  1. Cook the bacon. Preheat the oven to 375°F. Arrange the bacon on a foil-lined baking sheet and bake for about 15 minutes, or until crisp but not burned. While it cooks, feel free to chant the universal kitchen mantra: bacon makes everything better.
  2. Season the chicken. While the bacon cooks, preheat a large skillet over medium heat. Place the chicken breasts in a medium bowl and add the olive oil, ranch seasoning, garlic powder, onion powder, salt, and pepper. Toss until the chicken is completely coated. Tongs work just fine, but your hands are the best kitchen tools you've got. We're getting dirty, friends.
  3. Drain the bacon. When the bacon is crisp, transfer it to a paper towel-lined plate. Carefully pour the rendered bacon grease from the baking sheet into your preheated skillet.
  4. Cook the chicken. Add the chicken breasts to the skillet and cook for about 7 minutes per side, or until the chicken reaches an internal temperature of 165°F. Because bacon may make life better, but food poisoning absolutely does not.
  5. Rest the chicken. Transfer the cooked chicken to a plate and let it rest for about 5 minutes so all those lovely juices stay where they belong.
  6. Toast the bread. Increase the oven temperature to 425°F. Slice the French bread in half lengthwise and spread the softened butter over both cut sides. Place the bread, cut sides up, on a baking sheet and toast for 3–5 minutes, until lightly golden.
  7. Assemble the sandwiches. While the bread is toasting, cut the rested chicken into bite-sized pieces. Remove the bread from the oven and set the top half aside. Layer the chicken, bacon, and pepper jack cheese over the bottom half. If you've got selective eaters who do not believe bacon and cheese belong anywhere near their chicken, leave part of the sandwich plain. We meet people where they are around here.
  8. Melt the cheese. Return the bottom half of the sandwich to the oven for about 5 minutes, or until the cheese is melted.
  9. Serve. Add the top half of the bread, slice into 6 sandwiches, and celebrate the fact that your life includes bacon. Seriously. Bacon is wonderful.

Notes

The chicken is fully cooked when it reaches an internal temperature of 165°F. Feel free to customize individual sections of the loaf before the final bake—plain chicken, no bacon, different cheese, whatever makes the people at your table happy.