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Ranch Chicken Bacon Melt

A gooey, crispy sandwich loaded with seasoned chicken, smoky bacon, melted cheese, and zesty ranch dressing on thick Texas toast.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Sandwich Components
  • 4 slices Texas Toast or thick sourdough
  • 1.5 cups cooked chicken shredded or chopped
  • 6 slices bacon cooked until crispy
  • 1 cup Monterey Jack cheese shredded
  • 0.25 cup Cheddar cheese shredded (optional)
  • 0.33 cup Ranch dressing plus more for dipping
  • 2 tbsp butter softened, or mayonnaise
  • 1 tbsp fresh parsley chopped (optional)

Equipment

  • Large Skillet or Griddle
  • Spatula
  • Mixing bowl

Method
 

  1. Cook bacon in a skillet until crispy. Remove and drain on paper towels.
  2. In a bowl, mix the shredded chicken with half of the ranch dressing until coated.
  3. Butter one side of each slice of bread. Place bread butter-side down on a work surface.
  4. Spread remaining ranch on the inside of the bread slices.
  5. Layer half the cheese on the bottom slices, followed by the chicken mixture, crispy bacon, and the remaining cheese.
  6. Top with the second slice of bread, butter-side facing up.
  7. Heat a skillet over medium-low heat. Place sandwiches in the pan.
  8. Cook for 4-5 minutes per side until bread is golden brown and cheese is fully melted.
  9. Let rest for 1 minute before slicing in half.

Notes

Use freshly grated cheese for the best melt.