Chicken Bacon Ranch Subs (Printable Version)
Tender chicken, crispy bacon, sautéed peppers and onions with melted cheese on toasted subs.
# Everything You’ll Need:
→ Main Ingredients
01 -
2 lbs boneless chicken breast, thinly sliced
02 -
1.5 lbs bacon
03 -
3 bell peppers, sliced
04 -
1 sweet onion, sliced
05 -
Sliced pepper jack cheese
06 -
4 sub rolls
07 -
Ranch dressing, for serving
08 -
Salt, to taste
09 -
Black pepper, to taste
# Steps to Cook:
01 -
Heat a griddle to medium-high and cook the bacon until crisp, leaving the rendered fat on the griddle for later use.
02 -
While the bacon cooks, season the thinly sliced chicken breast with salt and black pepper. Cook the chicken in the reserved bacon fat for 3 to 4 minutes per side until golden brown and fully cooked.
03 -
Transfer cooked chicken to a cooler section of the griddle. Using the same bacon fat, sauté the sliced bell peppers and onions for 6 to 8 minutes until caramelized and tender.
04 -
Mix the cooked chicken with the sautéed vegetables on the griddle. Crumble the crispy bacon over the mixture and layer with slices of pepper jack cheese. Allow the cheese to melt from residual heat.
05 -
Toast the sub rolls on a cooler part of the griddle until lightly golden. Fill each roll with the chicken, vegetable, and bacon mixture. Serve with ranch dressing on the side or drizzled on top.
# Extra Suggestions:
01 -
Use different heat zones on your griddle to keep cooked items warm without overcooking. Cooking chicken and vegetables in bacon fat enhances flavor. Avoid overcrowding the griddle; cook in batches if necessary. Thinly sliced chicken cooks faster and remains tender.