Well, this is a fun recipe! I remember dreaming up this sandwich on a hike sometime last month. As it happens every single year, this is the time when I really start to think about summer recipes and the summers I spent with my family as a kid in Cleveland. Summer in Cleveland meant summers with my Nonnie. I speak a lot about my grandma, and I realize more and more each day what an impact she really had on me. Just as Asher and I do now, my Nonnie and I had so much fun together. We’d do everything from running errands to gardening and party prep. We shopped for new clothes, bags, and shoes and usually made a quick trip to Florida each summer. And, of course, there were always our lunches out. Nonnie loved a lunch outing.
As a kid, I actually ordered fairly adventurously for a kid. Everything from salads to pizza, to chicken fingers, and fun sandwiches. Nonnie used to take me to a restaurant that always had the best chicken sandwich combined with melted cheese. So I tried as best I could to recreate that sandwich for us all here! She’d be so proud!
Some Details for You
Step 1: make the dressing This creamy dressing is easy to make. It’s made with fresh dried parsley, dill, and chives and the usual ranch ingredients: mayonnaise, buttermilk, Worcestershire, garlic, onion powder, cayenne, salt, and pepper. I’ll usually toss in a jalapeño two, or a few tablespoons of salsa verde. YUM! Blend everything up in a blender or food processor until creamy – super easy to do. This really adds all the flavor!
Step 2: the chicken The recipe calls for already-cooked chicken. You can use whatever you have on hand. Or just make my roasted lemon pepper chicken. It’s simply chicken (I like to use thighs, but breasts are good, too) tossed with olive oil, Cajun seasoning, and black pepper. Then, roast the chicken and finish with lemon zest. You can either make the lemon pepper chicken or, as mentioned, use leftover chicken or rotisserie chicken.
Step 3: assemble the sandwich You’ll need ciabatta bread, cheese (I love to use Havarti and pepperjack), arugula, chicken, sun-dried tomatoes, pickles or pepperoncini (or both!), toasted sesame seeds, and crispy bacon. Then, add the dressing and salsa verde. Slice the loaf in half lengthwise. Working with the bottom piece first, spread on a bit of dressing. Then, layer the bread with Havarti and pepperjack cheese. Now add the sliced chicken and then the salsa.
Step 4: bake Once you have everything layered up on the bottom piece of bread, throw the pan in the oven to warm the sandwich and melt the cheese.
Step 5: the salad. While everything bakes, mix the arugula with sun-dried tomatoes, cilantro or basil, dill, and toasted sesame seed When the cheese is melted, remove the pan from the oven. Add the arugula and bacon, and finish with the top piece of bread. I like to bake for 5-10 minutes more to get the sandwich nice and toasty. I serve these topped with extra ranch and then sweet potato fries + ketchup on the side. The homemade fries and ketchup are not needed per se. But we sure do like a salty French fry right alongside a really great sandwich!
Looking for fun family dinners? Here are my favorites: Black Pepper Chicken and Bacon Quesadillas Sheet Pan Honey Buffalo Chicken with Broccoli Cheesy Green Chile and Avocado Rice Quesadillas One Skillet White Chicken Chili Bake Cheesy Green Chile Chicken Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce Cauliflower Al Pastor Quesadillas Lastly, if you make these Hot Ranch Chicken and Bacon Sandwiches, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
