Chopped Chicken Bacon Ranch

Nothing puts a smile on my family’s face faster than the first bite of this Chopped Chicken Bacon Ranch Sub. With juicy grilled chicken, crispy bacon, fresh vegetables, melty cheese, and just enough ranch to keep things creamy, this is one sandwich that never lasts long at the table. I love how chopping everything together makes each bite perfectly balanced and packed with flavor.

This sub quickly became a favorite in my house after I first served it during a weekend movie night. Now my kids ask for it every time friends come over and it makes mealtime simple and fun.

Ingredients

• Boneless skinless grilled chicken thighs: the star ingredient use juicy thighs for maximum flavor and tenderness
• Crispy thick cut bacon: brings salty crunch look for bacon with good marbling and minimal additives
• Fresh tomato slices: add juiciness and brightness choose ripe but firm tomatoes to avoid sogginess
• Shredded lettuce: gives refreshing crunch select crisp iceberg or romaine for good structure
• Ranch dressing: creamy tangy classic opt for a high quality ranch or make your own if you like bold flavors
• Salt and black pepper: season the filling and balance flavors use freshly cracked pepper for best taste
• Shredded mozzarella cheese: mild and melts perfectly buy pre shredded or grate your own for a creamier melt
• All purpose barbecue rub: gives the chicken smoky depth check the ingredient list to avoid mixes high in sugar
• Toasted sub rolls: sturdy to hold the fillings toast lightly for extra crunch

Step-by-Step Instructions

Prepare and Season the Chicken:

Pat chicken thighs dry and cover them thoroughly with your favorite all purpose barbecue rub. Let them sit at room temperature for at least ten minutes to absorb the seasonings. Grill the thighs over medium high heat until cooked through with juices running clear and a little char on the outside which usually takes fifteen to twenty minutes. Rest for a few minutes before chopping.

Crisp the Bacon and Toast the Rolls:

Place bacon strips in a cold skillet then cook over medium heat until they become deeply golden and crispy about eight minutes. Drain well on a paper towel lined plate. Toast the sub rolls on the grill for one or two minutes until the outside is just golden and crunchy. Do not skip this step or your bread will get soggy.

Chop Everything Together:

Lay out a big cutting board and scatter a base layer of shredded lettuce. Add the freshly grilled chicken bacon and tomato slices on top. Use a large knife to chop and mix all these ingredients together until they are uniformly combined and the flavors start to meld. Take your time and chop everything to bite sized pieces.

Season and Add the Cheese and Ranch:

Sprinkle the chopped mixture with salt and black pepper making sure it is well distributed. Add the shredded mozzarella cheese and ranch dressing directly onto the pile. Chop gently again until every piece is coated with ranch and cheese and no single ingredient stands out.

Assemble the Subs:

Use a wide spatula or your hands to scoop a generous portion of the chopped mixture into each toasted sub roll. Press slightly so the filling stays put. Serve right away while everything is still warm and the cheese is a bit melty for the best sandwich experience.

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You Must Know

• High in protein to keep you satisfied
• Works for lunch or dinner and easy to double for a crowd
• Best eaten fresh but leftovers can be chopped ahead and assembled as needed

Toasted bread and crispy bacon were the game changers for me the first time I made this. My kids now ask for extra bacon every single time and laugh about who gets the first bite.

Storage Tips

The chopped filling will keep in an airtight container in the refrigerator for up to two days. If preparing ahead store the filling and rolls separately. Assemble just before serving to keep the bread crisp. Reheat the filling by briefly microwaving or tossing in a skillet if you want it warm again.

Ingredient Substitutions

You can use rotisserie chicken or leftover roast chicken if you do not have time to grill fresh. Swap mozzarella for cheddar or provolone for a more robust flavor. Substitute turkey bacon or vegetarian bacon for a lighter version. Romaine can replace iceberg lettuce for extra crunch.

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Serving Suggestions

This sub is filling on its own but pairs well with a simple green salad or a side of oven baked potato wedges. For a fun party option serve the chopped filling in a bowl with slider buns and let everyone build their own mini sandwiches. It is also delicious with a side of fresh fruit on a summer day.

Cultural Context

The chopped sub trend rose from Midwest delis where sandwich lovers wanted bold flavors in every bite. Combining classic American flavors like ranch bacon and barbecue rub creates a sandwich that feels both new and nostalgic. It is a crowd pleaser at backyard barbecues and family game nights across the country.

Recipe FAQs

→ Can I use chicken breast instead of thighs?

Yes, both chicken breast and thighs work well. Thighs are juicier, but breasts provide a leaner option.

→ How do I make the bacon extra crispy?

Cook bacon over medium heat in a skillet, flipping until edges are golden and crisp. Drain on paper towels for maximum crunch.

→ What other cheeses can I use?

Try provolone, cheddar, or pepper jack for a different melt and flavor profile in your sandwich.

→ Is this sub good for make-ahead lunches?

Yes—prepare the filling in advance, refrigerate, and assemble just before serving to keep the bread from getting soggy.

→ Can I toast the sub rolls in an oven?

Absolutely! Place rolls in a 350°F oven for 3-5 minutes or until golden and crisp.