Chicken Bacon Ranch Sandwich

5 from 2 votes

A fresh bakery loaf of bread piled high with the flavors of chicken, bacon and ranch. Slice and serve for casual dinners, game day spreads, or gatherings.

Prep Time10

Total Time10

Course: Main Dish

Cuisine: American

Servings:

Calories: 888kcal

Author: Abbey McDermott

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