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Chopped Chicken Bacon Ranch Sandwich

A viral twist on a classic favorite: juicy chicken, crispy bacon, and melted cheese chopped together and tossed in creamy ranch, served on a toasted pretzel bun.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 Sandwiches
Course: Lunch, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Sandwich Filling
  • 2 cups cooked chicken breast chopped/cubed (rotisserie works great)
  • 4 strips bacon cooked until crispy
  • 4 slices Provolone or Swiss cheese
  • 0.3 cup ranch dressing plus more for serving
  • 1 cup arugula or romaine lettuce shredded
  • 2 Pretzel buns split
  • 1 tbsp butter for toasting buns
  • 1 tsp black pepper to taste

Equipment

  • Large Skillet or Griddle
  • Cutting Board
  • Chef's Knife
  • Tongs

Method
 

  1. If not already cooked, pan-sear chicken and fry bacon until crispy. Drain bacon on paper towels.
  2. Butter the cut sides of the pretzel buns and toast in a skillet over medium heat until golden brown. Set aside.
  3. Place warm chicken and crispy bacon on a large cutting board. Lay cheese slices directly on top of the hot meat.
  4. Using a sharp knife, chop the mixture vigorously. Ensure the cheese melts and integrates with the meat.
  5. Drizzle ranch dressing over the chopped mixture and toss to coat evenly. Season with black pepper if desired.
  6. Place greens on the bottom toasted bun. Pile the chopped mixture high on top.
  7. Top with the second bun half and serve immediately.

Notes

For a spicy kick, add chopped jalapeños to the mix or use spicy ranch.