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–+ servings
Grilled Chicken Bacon Ranch Sandwich

The Best Juicy Grilled Chicken Bacon Ranch Sandwich Ever

This Grilled Chicken Bacon Ranch Sandwich combines juicy chicken, crispy bacon, and zesty ranch dressing for a delightful meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 sandwiches
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sandwich
  • 2 slices Italian Bread Consider whole grain or sourdough for added flavor.
  • 2 tbsp Butter Softened to spread easily.
  • 1 cup Cooked Chicken Breast Substitute with turkey or tofu for a different protein choice.
  • 1/4 cup Ranch Dressing Try blue cheese dressing for a twist.
  • 4 slices Bacon Opt for turkey bacon for a healthier alternative.
  • 1/3 cup Sharp Cheddar Cheese Mozzarella or pepper jack can be used for a variation.
Optional Additions
  • 1 medium Avocado Sliced, adds creaminess and healthy fats.
  • 1 cup Fresh Veggies Like spinach or tomatoes for extra nutrition.

Equipment

  • Skillet

Method
 

Step-by-Step Instructions
  1. Butter one side of each slice of Italian bread with softened butter.
  2. Layer sliced cooked chicken breast on the unbuttered side of one slice.
  3. Drizzle ranch dressing over the chicken, add half of the crispy bacon and sprinkle cheddar cheese on top.
  4. Place another slice of bread on top with the buttered side facing out, then press down gently.
  5. Grill the sandwiches in a skillet over medium-low heat for 5-10 minutes until the bottom is golden brown.
  6. Flip the sandwiches and grill the other side for an additional 5-10 minutes until golden brown and cheese is melted.
  7. Remove from skillet and let rest for a minute before slicing in half.

Nutrition

Serving: 1sandwichCalories: 550kcalCarbohydrates: 40gProtein: 35gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 1500mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 6mgCalcium: 25mgIron: 15mg

Notes

Store in an airtight container in the fridge for up to 2 days. Freeze tightly wrapped for up to 3 months.

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