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CHOPPED CHICKEN BACON RANCH SANDWICH centered hero view, clean and uncluttered
Yesica Andrews

Best Chopped Chicken Bacon Ranch Sandwich Recipe Ever

This Best Chopped Chicken Bacon Ranch Sandwich Recipe Ever delivers a mouthwatering combination of tender chopped chicken, crispy bacon, and creamy ranch dressing all piled high on toasted rolls. Perfect for a quick lunch or dinner, it’s loaded with fresh lettuce, tomato, and red onion for a satisfying crunch and fresh flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken chopped into 1/2 to 3/4-inch pieces (about 1 rotisserie chicken breast)
  • 8 slices bacon cooked until crispy and crumbled (8-10 minutes if cooking from raw)
  • 1/4 cup ranch dressing
  • 2 tbsp butter softened
  • 4 hoagie rolls 6 to 8-inch, or sandwich buns
  • 1 cup shredded lettuce
  • 8 slices tomato 2 per sandwich, patted dry
  • 1/4 cup red onion thinly sliced

Method
 

  1. Combine the cooked chicken, crumbled bacon, and ranch dressing in a medium-sized bowl and toss well to coat all pieces evenly.
  2. Butter the cut sides of each hoagie roll, which helps keep the buns crisp and adds flavor.
  3. Warm a large skillet over medium heat and toast the buttered sides of the rolls until they turn golden and crispy, about 2 to 3 minutes.
  4. Take the toasted rolls off the skillet and give them a minute to cool slightly to keep the lettuce fresh.
  5. Divide the chicken mixture onto the bottom halves of the rolls, spreading it out generously.
  6. Layer shredded lettuce evenly over the chicken mixture, then add two tomato slices per sandwich followed by some thinly sliced red onion.
  7. Top each sandwich with the roll’s top half and press gently to secure all the ingredients.
  8. Serve the sandwiches immediately while the rolls are still warm and crunchy for the best experience.

Notes

  • For optimal flavor, use rotisserie or leftover grilled chicken. The chicken mixture can be made a day ahead and refrigerated. Pat tomato slices dry and toast rolls thoroughly to avoid sogginess. These sandwiches go perfectly with sides like sweet potato fries, coleslaw, or a fresh garden salad. If cooking bacon from raw, add 10 extra minutes to your prep time.