Description
A delicious sandwich combining tender chicken, crispy bacon, and melted cheddar cheese, all coated in ranch dressing.
Ingredients
Scale
- 8 slices Texas toast or thick white bread
- 8 slices sharp cheddar cheese
- 2 tablespoons butter, softened
- 2 large boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 4 tablespoons ranch dressing
- 2 tablespoons mayonnaise
- 8 slices cooked crispy bacon
Instructions
- Slice each chicken breast horizontally to form 4 thin cutlets. Evenly season both sides with salt, black pepper, garlic powder, and onion powder.
- Heat olive oil in a skillet over medium heat. Cook chicken cutlets for 4 to 5 minutes per side, ensuring they are golden brown and completely cooked through. Remove from skillet and set aside.
- In a small bowl, blend ranch dressing and mayonnaise until fully combined and smooth.
- Spread softened butter onto one side of each bread slice. On the opposite side, spread an even layer of ranch-mayo mixture.
- For each sandwich, place 1 slice cheddar cheese, a chicken cutlet, 2 strips bacon, a second slice of cheddar cheese, and top with another bread slice, buttered side facing outwards.
- Clean and heat the skillet over medium heat. Grill each assembled sandwich for 3 to 4 minutes per side, pressing down gently, until the bread is golden brown and crisp and the cheese is melted.
- Slice sandwiches in half and serve immediately while hot.
Notes
- Feel free to customize the sandwich with additional toppings or sauces as desired.
- Ensure chicken is fully cooked to an internal temperature of 165°F.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 2g
- Sodium: 1200mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 100mg