Ingredients
Equipment
Method
- In a medium bowl, combine the chopped chicken, crumbled bacon, and ranch dressing. Mix until evenly coated, ensuring every piece is covered with the creamy dressing.
- Spread the softened butter on the cut sides of the hoagie rolls. This creates a barrier against sogginess while adding delicious flavor.
- Heat a large skillet over medium heat. Place the buttered rolls face-down in the skillet and toast for 2 to 3 minutes until golden brown and crispy.
- Remove the toasted rolls from the skillet and let them cool for about 1 minute to prevent the lettuce from wilting.
- Generously pile the chicken mixture onto the bottom halves of the toasted rolls, dividing evenly among the four sandwiches.
- Top the chicken mixture with shredded lettuce, followed by 2 tomato slices per sandwich, and the thinly sliced red onion.
- Place the top bun on each sandwich and press down gently to help everything stay together.
- Serve immediately while the bread is still warm and crispy for the best texture and flavor.
Notes
For best results, use rotisserie chicken or leftover grilled chicken. The chicken mixture can be prepared up to 24 hours in advance and stored covered in the refrigerator. To prevent soggy sandwiches, always pat tomato slices dry and toast the rolls until crispy. This sandwich pairs beautifully with sweet potato fries, coleslaw, or a simple garden salad. The 30-minute total time assumes you're using pre-cooked chicken and bacon. If cooking bacon from raw, add an additional 10 minutes.
