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Overhead shot of a Chopped Chicken Bacon Ranch Sandwich on a wooden cutting board under natural light. (Chopped Chicken Bacon Ranch Sandwich)

Chopped Chicken Bacon Ranch Sandwich: The Ultimate Crispy Sub

This Chopped Chicken Bacon Ranch Sandwich features seared golden chicken, crispy bacon, and fresh veggies chopped together and tossed in creamy ranch, all stuffed into a perfectly toasted white hoagie roll for the ultimate bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch
Cuisine: American
Calories: 845
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (450g) Chicken Breast Boneless, skinless
  • 6 slices (170g) Bacon Thick-cut, cooked until crispy
  • 2 8-inch (20cm) White Hoagie Rolls Toasted
  • 1 cup (75g) Iceberg Lettuce Finely shredded
  • 2 medium Roma Tomatoes Diced
  • 1/2 cup (120ml) Ranch Dressing Thick and creamy with herb flakes
  • 1 tbsp (15ml) Avocado Oil For searing

Equipment

  • 1 Heavy Skillet For searing chicken and bacon
  • 1 Wooden Cutting Board Large enough for the 'Big Chop'
  • 1 Chef's Knife For fine dicing and chopping

Method
 

Prepare the Proteins
  1. Season chicken breast with salt and pepper. Heat oil in a skillet over medium-high heat. Sear chicken until golden-brown, about 7 minutes per side. Let rest, then cube.
  2. Cook bacon in a skillet until dark red and crispy. Drain and crumble into tiny bits.
The Chop and Assembly
  1. On a wooden board, combine chicken, bacon, shredded lettuce, and diced tomatoes. Chop through the pile with a chef's knife until finely mixed.
  2. Pour the thick ranch dressing over the chopped pile. Fold together until heavily coated and herb flakes are visible.
  3. Toast hoagie rolls until edges are light golden-brown. Stuff with the overflowing chopped mixture and serve immediately.

Notes

For the best flavor, use chilled lettuce against the hot seared chicken.
Ensure the hoagie roll is toasted to prevent the ranch from making the bread soggy.