Cheddar Bacon Ranch Chicken Melt (Print Version)
Golden Texas toast sandwich packed with cheddar, bacon, ranch, and juicy chicken for ultimate comfort.
# Ingredients:
→ Bread and Dairy
01 -
8 slices Texas toast or thick white bread
02 -
8 slices sharp cheddar cheese
03 -
2 tablespoons butter, softened
→ Poultry
04 -
2 large boneless, skinless chicken breasts
→ Seasonings and Oils
05 -
Salt, to taste
06 -
Black pepper, to taste
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
1 tablespoon olive oil
→ Sauce and Spreads
10 -
4 tablespoons ranch dressing
11 -
2 tablespoons mayonnaise
→ Meats
12 -
8 slices cooked crispy bacon
# Steps:
01 -
Slice each chicken breast horizontally to form 4 thin cutlets. Evenly season both sides with salt, black pepper, garlic powder, and onion powder.
02 -
Heat olive oil in a skillet over medium heat. Cook chicken cutlets for 4 to 5 minutes per side, ensuring they are golden brown and completely cooked through. Remove from skillet and set aside.
03 -
In a small bowl, blend ranch dressing and mayonnaise until fully combined and smooth.
04 -
Spread softened butter onto one side of each bread slice. On the opposite side, spread an even layer of ranch-mayo mixture. For each sandwich, place 1 slice cheddar cheese, a chicken cutlet, 2 strips bacon, a second slice of cheddar cheese, and top with another bread slice, buttered side facing outwards.
05 -
Clean and heat the skillet over medium heat. Grill each assembled sandwich for 3 to 4 minutes per side, pressing down gently, until the bread is golden brown and crisp and the cheese is melted.
06 -
Slice sandwiches in half and serve immediately while hot.
# Notes:
01 -
For optimal crispiness, use thick-cut bread and press sandwiches gently while toasting.