Crispy Bacon And Ranch Chicken Melt
A decadent, melty sandwich featuring roasted chicken, crispy bacon, Havarti and pepper jack cheese, fresh herbs, and a zesty ranch dressing, all baked to golden perfection on ciabatta bread.
Calories:
Ingredients
For the Sandwich
- 1 loaf ciabatta bread sliced in half
- 2 cups cooked chicken roasted or grilled, sliced
- 4 slices Havarti cheese
- 4 slices pepper jack cheese
- 6 slices crispy bacon
- ½ cup salsa verde
- ½ cup sun-dried tomatoes chopped
- 2 cups arugula
- 1 tbsp fresh cilantro chopped
- 1 tbsp fresh dill chopped
- 1 tbsp toasted sesame seeds
- Salt and black pepper to taste
For Homemade Ranch Dressing
- ½ cup mayonnaise
- ¼ cup buttermilk
- ½ tsp Worcestershire sauce
- 1 clove garlic minced
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- 1 tbsp fresh parsley chopped
- 1 tbsp fresh chives chopped
- 1 tbsp fresh dill chopped
- Salt and pepper to taste
Instructions
- Combine all ranch dressing ingredients in a blender and blend until smooth. Adjust salt and pepper to taste; the dressing should be creamy, tangy, and aromatic.
- Preheat the oven to 400°F (200°C), placing the rack in the center for even baking.
- Lay the ciabatta cut side up on a baking sheet. Hollow out a portion of the top half and spread ranch dressing on the bottom half.
- Layer Havarti and pepper jack cheese on the bread, followed by sliced chicken and salsa verde. Season lightly with salt and black pepper.
- Bake the sandwich (without the top half) for 15 minutes, until the cheese melts and edges turn golden.
- Toss arugula, sun-dried tomatoes, cilantro, dill, and sesame seeds in a bowl. Lightly season with salt.
- Remove the sandwich from the oven. Add the arugula mix, crispy bacon, and a drizzle of ranch. Place the top ciabatta half and press gently.
- Return to the oven for 5 minutes until the top is golden and crisp.
- Slice into 6 portions and serve immediately, enjoying the creamy, crunchy, and fresh flavors.