Chicken Bacon Ranch Sandwich

I had to find more than one use for my lemon pepper ranch. I don’t know if I’m going through a ranch faze or what. I seem to be going through it a lot lately. So here in Texas, like mentioned before green chile products are a huge thing. That seasons coming to a end so I thought I’d make the most out of the last of my hatch cheese and bacon product. This sandwich worked perfectly as a do ahead to make at the beginning of the week. Try it out and let me know what you think!

Ingredients

  • 3 Chicken breast
  • Salt
  • Pepper
  • Oregano
  • 1/2lb hatch green Chile bacon, cooked till crispy
  • 1-2 c hatch Monterrey jack cheese
  • 1 roma tomato, diced
  • Iceberg lettuce, chopped
  • 1 loaf bread
  • Lemon Pepper Ranch Dressing

Directions

  • Coat chicken generously with salt, pepper and oregano.
  • Sear on both sides for 7 minutes tilled cooked throughout.
  • Slice bread in half lengthwise. Toast for 5 minutes. Hallow out middle if too much bread.
  • Place chicken on one half of bread and top with cheese. Bake till cheese is melted.
  • Top with bacon. Brush lemon pepper ranch on other side of bread. Top with lettuce and tomatoes. Cover with other half of bread. Slice to serve and enjoy!

4 Comments

  1. The Eclectic Contrarian says:

    I love your recipes! If you had a restaurant I’d go there!

    Like

  2. Heck yeah I do!! Love the energy you bring! And thank you!😃

    Liked by 1 person

  3. The Eclectic Contrarian says:

    I hope you enjoy my enthusiastic comments lol!!! I can’t help it. Everything you post looks so awesome!

    Liked by 1 person

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