Tasty Chicken Bacon Sub

This diced chicken bacon ranch sandwich takes basic ingredients and turns them into an amazing handheld meal that's better than what you'd get at fancy sandwich shops. The mix of chargrilled chicken, crunchy bacon, and creamy ranch creates incredible flavor layers that make this sandwich impossible to resist for any meal.

I came up with this sandwich when I was trying to use up some leftover grilled chicken, and it's now become our Saturday tradition. My kids always ask for these sandwiches before they head off to their games because they've got plenty of protein and taste amazing.

Ingredients

• Boneless skinless grilled chicken thighs: They stay juicy and tender after chopping. Dark meat won't dry out on the grill like white meat can.
• Crispy thick cut bacon: Gives you that smoky crunch and rich taste. Try to find center cut pieces with good streaks of fat.
• Fresh tomato slices: Add juiciness and a bit of tang. Go for tomatoes that are ripe but still firm enough to chop well.
• Shredded lettuce: Adds crispness and a fresh element. Both iceberg and romaine work great here.
• Ranch dressing: Works as the creamy sauce that holds everything together. Homemade or premium store brands taste best.
• Salt and pepper: To bring out all the flavors.
• Shredded mozzarella cheese: Provides a gooey, mild creaminess. Skip the fresh kind as it can make everything too soggy.
• AllPurpose BBQ rub: Gives the chicken amazing flavor. Pick one with both sweet and smoky elements.
• Toasted sub rolls: They're the foundation of your sandwich. Look for ones with a slightly crusty exterior that won't fall apart with fillings.

Step-by-Step Instructions

Season and Grill Chicken:

Thoroughly rub BBQ seasoning all over chicken thighs, making sure it sticks well. Cook on medium high heat for roughly 5-7 minutes each side until they hit 165°F inside. You want some nice charred lines for extra taste. Let them cool about 5 minutes before cutting.

Prepare Remaining Components:

Fry your bacon in a pan over medium heat until it's crispy, about 10 minutes, flipping now and then. While that's cooking, slice your tomatoes into even pieces and lightly toast your sub rolls on the grill, cut-side down, just until you see light grill marks. Put the bacon on paper towels to soak up extra grease.

Create the Chopped Mixture:

Put a layer of shredded lettuce on a big cutting board. Top it with your grilled chicken, broken-up bacon pieces, and sliced tomatoes. Take two big knives and chop everything together with a back-and-forth motion until it's all mixed but not mushy. You should still be able to tell what each ingredient is.

Season and Bind:

Sprinkle some salt and pepper all over. Add your shredded mozzarella and drizzle ranch dressing across the whole thing. Keep chopping and mixing until everything's well combined. The mix should stick together when you scoop it up but not be runny.

Assemble Subs:

Load up each toasted roll with plenty of your chopped mixture. Push down slightly so it stays put without squishing it too much. Serve right away while still warm for the tastiest results.

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The BBQ rub on the chicken really makes this sandwich special. I found out how good it was when I was trying different seasonings, and it adds so much flavor without needing tons of separate spices. We now keep a container of homemade BBQ rub just for making these sandwiches.

Make Ahead Options

What's great about this sandwich is how you can plan ahead. You can cook your chicken and bacon up to two days early and keep them in the fridge. When you're ready to eat, just warm them up quickly in the microwave or a low-temp oven before chopping. Cut your veggies fresh for the best crunch, but you can mix everything and build your sandwiches up to two hours before eating. Just wrap them tight and leave them at room temp. This makes them perfect for parties or busy evenings when you don't have much time.

Flavor Variations

This sandwich can be changed up in so many ways based on what you like. Want something spicy? Throw in some jalapeño slices or mix hot sauce into your ranch. For a taste of the Mediterranean, swap the BBQ seasoning for Greek spices and use feta instead of mozzarella. Looking for something lighter? Use chicken breasts instead of thighs and grab some light ranch. In summer, try adding fresh herbs like basil or cilantro to brighten everything up.

Serving Suggestions

These sandwiches work great as the main dish for a casual meal. They go perfectly with simple sides like potato chips, a zingy coleslaw, or a fresh garden salad to balance out the richness. If you're having friends over, cut the sandwiches into smaller pieces for awesome appetizers that don't fill people up too much. They also travel well for outdoor eating if you wrap them in parchment paper first, then aluminum foil, to keep them fresh and intact.

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Frequently Asked Questions

→ Could I switch thighs for chicken breast?

Yep, chicken breasts will work fine! They’re lighter than thighs, so aim not to overcook. Grill them until they hit 165°F inside, rest them a few minutes, then chop. It keeps 'em tender and juicy.

→ What’s a good ranch replacement?

There are plenty of swaps! Try Caesar for tang, blue cheese for richness, or a quick herb-mayo blend. For a light twist, mix plain Greek yogurt with fresh herbs and garlic powder.

→ Can I prep this in advance?

Sure can! Cook the bacon and chicken up to two days early; the chopped mix (minus any dressing) keeps well for 4-6 hours chilled. Toss with ranch and assemble on toasted rolls before eating.

→ What side dishes go nicely?

Classic sides like chips or fries fit perfectly. Or pair it with pasta salad, coleslaw, or roasted veggies for something heavier. Pickles or pepperoncini add a nice zing, too.

→ Is there a way to skip grilling?

Definitely! Roast chicken at 425°F for 20-25 minutes or cook it in a pan. Toast the bread in your oven, toaster oven, or use a dry skillet on the stove.

→ What’s an easy BBQ rub substitute?

You can mix paprika, garlic powder, onion powder, brown sugar, salt, and pepper for a homemade rub. Want spice? Use Cajun seasoning. Craving herbs? Go for Italian seasoning. Or keep it simple with salt and garlic powder.