This deli-style Chicken Bacon Ranch sandwich is layered with flavors that everyone loves. Build, slice, and serve for parties, game day spreads, or casual dinners.
Save this recipe!
We'll email this post to you, so you can come back to it later!
I will also send you other recipes I know you'll love. Unsubscribe at any time.
Jump to:
Why You Will Love This
Skip the sandwich shop... you can make this Chicken Bacon Ranch sub at home. It's easy to assemble and comes together quickly with staple ingredients.
With layers of crowd-pleasing flavors, this sandwich is perfect for hassle-free weeknight dinners. Serve with pasta salad, potato chips, Miracle Whip coleslaw, or fruit salad with anise simple syrup.
This sub also makes a great addition to a game-day spread. Cut into smaller slices and serve with all your favorites, from chips and dips board to Doritos nachos and more.
Ingredients
- Chicken - Deli-sliced chicken keeps preparation easy so you can whip up this sandwich any time.
- Cheese - I prefer Cheddar for this sandwich, but anything goes! Try Colby, Pepper Jack, American, or Swiss.
- Bacon - Use thick-cut bacon for a meaty bite. Keep extra cooked bacon on hand in the refrigerator to use in sandwiches like this bagel BLT.
- Spreads - I love using a combination of mayo and mustard. Feel free to try chipotle mayo or honey mustard.
- Veggies - Lettuce and pickles add crunch and freshness. Sliced onion, tomato, avocado, and olives are also great options.
Step-by-Step Instructions
Please see the recipe card for complete instructions and ingredient amounts.
- Slice the bread in half lengthwise. Combine mayonnaise and mustard and spread evenly on the bread.
- Layer cheese on the bottom half of the bread.
- Layer chicken on top of cheese.
- Add the bacon on top of the chicken.
- Top the bacon with shredded lettuce.
- Drizzle with ranch dressing.
- Layer pickles on the top half of the bread.
- Replace the top half of the bread. Add picks or skewers to secure the sandwich.
Recipe FAQs
You can serve these sandwiches with any of your favorite side dishes, such as pasta salads, berry fruit salad, baked beans, and more.
This sandwich will keep for up to one day in the refrigerator. If making in advance, wait to add the pickle slices until serving for optimal results.
Craving more? Subscribe to My Casual Pantry to get the latest recipes and ideas sent directly to your inbox.
📖 Recipe Card
Chicken Bacon Ranch Sandwich
Save this recipe!
We'll email this post to you, so you can come back to it later!
I will also send you other recipes I know you'll love. Unsubscribe at any time.
Ingredients
- 1 loaf Italian bread (whole, unsliced (1 pound))
- ½ cup mayonnaise
- 2 tablespoons deli-style mustard
- ¾ pound deli chicken (sliced thin)
- 6 slices deli cheddar cheese
- 6 slices thick-cut bacon (cooked)
- 2 cups shredded iceberg lettuce
- ⅓ cup ranch dressing
- 6-8 pickles slices ("stackers")
Instructions
- Slice bread in half, lengthwise. Combine the mayonnaise and mustard and spread evenly over both halves of the bread.
- On the bottom half of the bread, layer the cheese, chicken, and bacon. Top with iceberg and drizzle with the ranch dressing. Layer the pickles on the top half of the bread. Replace the top half on the sandwich.
- Use skewers to secure the layers together. Slice into individual portions. Serve with potato chips.
Notes
- The amounts of ingredients needed will depend on the size of the loaf of bread. For longer loaves of bread, you will use a greater amount of the ingredients. Shorter loaves will require less.
- Use thin-sliced meat from the deli counter. Lightly pile or drape the meat on the sandwich. This creates a nice bite and prevents the meat layer from being too dense.
- Build the sandwich just before serving. This helps to maintain the texture of all of the individual ingredients. If making the sandwich ahead of time, to take on a picnic perhaps, it's best to leave wet toppings like tomatoes or pickles on the side. Then, when ready to serve, layer these items on the sandwich.
- For a warm, toasted sandwich, build the sandwich with the spread, meats, and cheese. Wrap in foil and heat at 350 degrees for 15 minutes or until warm throughout. Then, open the sandwich to add the fixings, slice, and serve.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Deniy says
Girl you are awesome!
You explain everything so well.
And delicious meals too, a thousand Yums 😋
Abbey says
Thank you so much! I hope you enjoy the recipe!