Two & A Knife

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!