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Bacon Ranch Chicken Sandwich

Grilled chicken cutlet with char marks, melted cheddar, crispy bacon, tomato, lettuce, and homemade ranch on a toasted brioche bun.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 1 sandwich
Ingredients Method Notes

Ingredients
  

  • 1 plain chicken cutlet (reserved from the shared base)
  • For the chicken: 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon kosher salt, ¼ teaspoon black pepper
  • 4 strips bacon
  • 1 slice cheddar cheese
  • For the ranch: ¼ cup sour cream, ¼ cup mayonnaise, ½ teaspoon garlic powder, 1 teaspoon dried dill, 1 tablespoon chopped fresh chives, black pepper to taste
  • 1 ripe tomato, sliced
  • 1 lettuce leaf
  • 1 toasted brioche bun (from the shared base)

Method
 

  1. Season the plain cutlet with garlic powder, paprika, salt, and pepper.
  2. Start the bacon in a cold skillet over medium heat; cook 8–10 minutes, turning once, until crisp. Drain on paper towels.
  3. Grill the cutlet in a hot, lightly oiled ridged grill pan 5–6 minutes per side without moving, until it reads 165°F (74°C). Melt the cheddar over it in the last minute.
  4. Stir the sour cream, mayonnaise, garlic powder, dill, chives, and pepper into a ranch; adjust thickness with a teaspoon of milk if needed.
  5. Layer lettuce and tomato on the bottom bun, add the cheesy cutlet and 2 bacon strips, drizzle with ranch, and close. Serve right away.

Notes

Allergens: gluten, egg, dairy.
Difficulty: Easy.