Chicken Bacon Ranch Subs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 lbs boneless chicken breast, thinly sliced
02 -
1.5 lbs bacon
03 -
3 bell peppers, sliced
04 -
1 sweet onion, sliced
05 -
Sliced pepper jack cheese
06 -
4 sub rolls
07 -
Ranch dressing for serving
08 -
Salt to taste
09 -
Pepper to taste
# Instructions:
01 -
Heat your griddle to medium-high and cook the bacon until it's crispy. Leave all that delicious rendered bacon fat on the griddle - you'll use it for cooking everything else.
02 -
While the bacon is cooking, season the thinly sliced chicken with salt and pepper. Once the bacon is done, cook the chicken in the bacon fat for 3 to 4 minutes per side until it's golden brown and cooked through.
03 -
Move the cooked chicken to a cooler zone on the griddle. In the same bacon fat, sauté the sliced bell peppers and onion for 6 to 8 minutes until they're caramelized and tender.
04 -
Combine the chicken with the sautéed vegetables right on the griddle. Crumble the crispy bacon on top, then layer with slices of pepper jack cheese. Let the cheese melt from the residual heat of the griddle.
05 -
Toast the sub rolls on the cooler section of the griddle until they're lightly golden. Fill each toasted roll with the chicken mixture and serve with ranch dressing on the side or drizzled on top. Enjoy these loaded subs while they're hot!
# Notes:
01 -
Use different heat zones on your griddle - this lets you keep things warm without overcooking while you finish everything else.
02 -
Cooking the chicken and vegetables in bacon fat adds so much flavor to this dish!
03 -
Don't overcrowd the griddle - work in batches if needed so everything cooks evenly.
04 -
Slice the chicken thin so it cooks quickly and stays tender.