Cheddar Bacon Ranch Chicken Melt (Print)

Juicy chicken, crispy bacon, and melted cheddar pressed between buttery Texas toast with homemade ranch-mayo spread.

# Ingredients:

→ Sandwich Base

01 - 8 slices Texas toast or thick cut white bread

→ Protein

02 - 2 large boneless skinless chicken breasts

→ Seasonings

03 - Salt to taste
04 - Freshly ground black pepper to taste
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder

→ Cooking Fats

07 - 1 tablespoon olive oil
08 - 2 tablespoons unsalted butter, softened

→ Fillings and Toppings

09 - 8 slices crispy cooked bacon
10 - 8 slices sharp cheddar cheese

→ Spread

11 - 4 tablespoons ranch dressing
12 - 2 tablespoons mayonnaise

# Directions:

01 - Slice each chicken breast in half horizontally to yield four thin cutlets. Season both sides with salt, black pepper, garlic powder, and onion powder.
02 - Heat olive oil in a non-stick skillet over medium heat. Add chicken cutlets and cook for 4 to 5 minutes per side until golden and fully cooked through. Transfer to a plate and set aside.
03 - Combine ranch dressing and mayonnaise in a small bowl. Stir until fully blended and smooth.
04 - Spread softened butter evenly on one side of each bread slice. On the opposite unbuttered side spread a layer of the ranch-mayo mixture.
05 - Place one slice bread, buttered side down on a clean surface. Layer in order: one slice cheddar, a cooked chicken cutlet, two pieces crispy bacon, a second slice of cheddar. Top with another bread slice, ranch spread facing the fillings and buttered side facing outward. Repeat to assemble all sandwiches.
06 - Clean the skillet and heat over medium. Grill sandwiches for 3 to 4 minutes per side, pressing lightly with a spatula until bread is golden brown and cheese has melted.
07 - Remove sandwiches from the pan, slice in half and serve warm.