This chicken bacon ranch sandwich is exactly what sandwich dreams are made of! This tempting sandwich combines crisp, juicy chicken, smoky thick-cut bacon, creamy ranch dressing, and fresh veggie toppings all nestled between two slices of sourdough bread. Whether you’re looking for family meal ideas, hosting a casual gathering, or planning a picnic, this crispy chicken bacon ranch sandwich is an absolute crowd-pleaser that you need in your life ASAP!
For the Sandwich -crispy panko chicken – 3 to 4 tablespoons of butter or cream cheese – ¾ cup ranch dressing – 8 slices thick-cut bacon – 8 slices Pepper Jack cheese – 4 thin slices red onion – 2 dill pickles – 2 tomatoes, thinly sliced – Green lettuce leaves – 8 slices sourdough bread
1. Dredge chicken in flour and cornstarch mixture on both sides. 2. Dip in egg whites turning to coat both sides. 3. Place the chicken into the dish of bread crumbs and spoon bread crumbs over the top of the chicken cutlet, pressing to adhere.
1. Heat a skillet over medium heat and add some oil. Cook the chicken for 3 to 4 minutes per side or until golden brown. If you have an instant-read thermometer, the internal temperature should read 165°F
1. Allow the chicken to cool on the rack then and reserve on a plate.
1. Butter each slice of bread, then top with lettuce, chicken, slices of cheese, onion, pickle, and tomatoes. Drizzle plenty of ranch dressing over the layers.
We packed our Chicken bacon ranch sandwich with crisp chicken, crunchy bacon, juicy tomato slices, onion and lettuce. This multi-layered sandwich is served on sourdough bread slices and slathered with creamy ranch dressing. This is an amazing, full-meal sandwich!