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Turn regular ingredients into a punchy, loaded flavor bomb with this chopped chicken bacon ranch sub. Tangy ranch, crunchy bacon, and grilled chicken all come together for an easy sandwich that feels a bit fancy, but you won't believe how fast it is to throw together.
This came about when I had leftover grilled chicken and needed a way to use it up. Now, it's what the family asks for every Friday. My teenagers would rather have this than order out, so you know it's a crowd-pleaser.
Tasty Ingredients
- Sub rolls: pick ones with a crusty outside and pillowy inside, so they stay sturdy and delicious
- BBQ rub: gives the chicken tons of big flavor—way better than just salt and pepper
- Mozzarella cheese: gets gooey from the warm chicken and adds cheesy stretches in every bite
- Ranch dressing: pulls everything together and brings the creamy vibes
- Shredded lettuce: brings a refreshing, crispy crunch
- Fresh tomatoes: cut the richness with some juicy, tangy zip
- Thick cut bacon: fries up nice and crunchy and adds smoky bites everywhere
- Boneless skinless chicken thighs: stay moist and full of flavor, even when you heat them up later
Simple Step-by-Step Directions
- Build and Enjoy:
- Heap the chopped filling onto your toasted sub rolls right away. All that warmth will soften up the lettuce and turn everything into one tasty mess. Dig in while it's still nice and warm!
- Mix and Chop Again:
- Chop the mix for another half a minute to make sure the ranch and cheese get into every piece. You want it chunky but holding together—not soggy or mushy.
- Add Seasonings and Sauces:
- Spread shredded mozzarella over your chopped pile, shake on some salt and pepper, and drizzle ranch on top. Give everything a quick toss—the cheese will melt just a bit with the heat.
- Chop It All Up:
- Lay a thick bed of lettuce on your cutting board. Top it with sliced tomatoes, grilled chicken, and bacon. Take your biggest knife and go to town chopping and mixing till it's all in bite-size chunks.
- Get Your Bacon and Bread Ready:
- Fry up your bacon till it’s as crispy as you like, turning it now and then—should take about eight minutes. While that's going, slice open your subs but don't cut all the way through. Pop them cut-side down on the grill to toast for a minute or so.
- Grill the Chicken:
- Rub your chicken thighs all over with BBQ seasoning. Grill them over medium-high for about six minutes each side till they're cooked to 165°F. Let them sit for five minutes, then chop them up.
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The BBQ rub is my not-so-secret anymore. I used it by mistake after running out of my regular chicken seasoning and now I never go back. That smoky depth pairs so well with the bacon, making salty plain seasoning seem boring.
Easy Make-Ahead Ideas
This one’s a lifesaver for meal prep. Cook up your chicken and bacon up to three days early, stash them in the fridge (just keep them separate for best results). When it’s go time, all you gotta do is chop and mix. Toast those buns right before you stuff ‘em, so nothing gets soggy from sitting around.
Swap Suggestions
Don’t like thighs? Chicken breast will do fine as long as you don’t overcook it. If you want a lighter bite, turkey bacon keeps things smoky but with less fat. Vegetarian? Grill up some portobellos for the chicken, and try smoked sun-dried tomatoes to pinch-hit for bacon. You’ll still get all those savory vibes without any meat!
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Great Ways to Serve
This loaded sub goes awesome with sides that won’t outshine the main event. Crispy potato chips, a tangy vinegar slaw, or a simple green salad tossed with olive oil and lemon all work. If you want to fancy it up, throw some quick-pickled veggies on the plate—their punchiness makes the ranch flavors pop even more.
Common Recipe Questions
- → What's the trick to keeping chicken juicy?
Don’t overcook! Grill it until it hits 165°F on the inside. Give the chicken a nice seasoning before grilling for better flavor and moisture.
- → Can I pick a different bread?
Sure thing! Ciabatta, baguette, or any kind of roll you love works just fine here.
- → How do you get really crispy bacon for this sub?
Pop the bacon on a skillet over medium heat or toss it in the oven. Baking means less mess, and it comes out super crisp.
- → Is it okay to toss in extra toppings?
Go for it! Throw on avocado, pickles, or spicy jalapeños if that’s your jam.
- → Do I have to use ranch?
Nope! Swap in aioli, blue cheese, or spicy mayo if you want to shake things up.