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Yes, I had to jump on the latest chopped sandwich trend. But I made mine a little bit better by grilling up some chicken thighs and bacon. This chicken bacon ranch chopped sandwich is easy and simple to make and more importantly delicious. You get a piece of every ingredient with each bite. This is the perfect lunch recipe idea.
Table of Contents
Step 1: Grill the protein.
I used my Weber Griddle in this recipe. But this entire dish can be done on a regular grill or stove top. To start, cook a few strips of bacon over medium heat. As those are getting crispy, start prepping the chicken thighs.
I prefer using chicken thighs over breasts in most of my recipes because they are more flavorful and fattier. Season with Dad’s All Purpose rub and set aside. The meat will start to sweat allowing the seasoning to penetrate the inside for additional flavor.
Once the bacon has been flipped and is crispy, remove it off the grill to dry and use the bacon grease to grill up the chicken. Over medium heat, grill the seasoned chicken thighs about 5 minutes per side or until the internal temperature reaches 170 degrees. Remove and rest for 10 minutes before you start chopping.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: Assemble the chicken bacon ranch chopped sandwich
Now that all the protein is grilled and rested, it’s time to chop and assemble the chicken bacon ranch chopped sandwich.
Start with some sliced rings of iceberg lettuce, tomato and red onion. Place the bacon and chicken on top and start chopping. Halfway through, drizzle some ranch dressing and add shredded cheese. Continue chopping until each piece is bite size.
Slice open the hoagie roll and toast the inside. Using a large spatula, scoop up a large mound of the chopped ingredients and layer onto the roll. Fill it up all the way. Each bite will have the savoriness from the chicken and ranch, crunchiness from the bacon and onion, and freshness from veggies. Enjoy!
Frequently Asked Questions:
Yes, any chicken thigh recipe can be replaced with the breast. The breast is leaner than the thighs, therefore remove the meat at 160 degrees and let it rest. This will ensure a tender and juicy chicken breast.
All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
Similar Recipe Ideas:
Chicken Bacon Ranch Chopped Sandwich
Ingredients
- 2 lbs Boneless chicken thighs
- 8 strips Thin cut bacon
- 2 tbsp Dad's All Purpose rub
- 1 Large tomato
- 1/2 Iceberg lettuce
- 1 Red onion
- 1/4 cup Ranch dressing
- 4 Hoagie rolls
Instructions
- Preheat the griddle to a medium heat and place bacon strips first.
- Season with Dad's All Purpose rub and set aside.
- Once the bacon has been flipped and is crispy, remove it off the grill to dry and use the bacon grease to grill up the chicken. Grill 5 minutes per side or until the internal temperature reaches 170 degrees.
- Remove and rest for 10 minutes.
- Add sliced rings of iceberg lettuce, tomato and red onion. Place the bacon and chicken on top and start chopping.
- Halfway through, drizzle some ranch dressing and add shredded cheese and continue chopping until each piece is bite size.
- Slice open the hoagie roll and toast the inside. Using a large spatula, scoop up a large mound of the chopped ingredients and layer onto the roll.
