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Hot Ranch Chicken and Bacon Sandwich: Grilled or roasted chicken with homemade ranch dressing, salsa verde, pepperjack, and Havarti cheese all sandwiched between crusty ciabatta bread. The sandwich is then baked until toasted and melty and topped with sun-dried tomatoes, arugula salad, bacon, and even more dressing. It’s every bit as DELICIOUS as it sounds, and it’s just as wonderful for dinner as it is on game day!Hot Ranch Chicken and Bacon Sandwich |

Well, this is a fun recipe! I remember dreaming up this sandwich on a hike sometime last month. As it happens every single year, this is the time when I really start to think about summer recipes and the summers I spent with my family as a kid in Cleveland.

Summer in Cleveland meant summers with my Nonnie. I speak a lot about my grandma, and I realize more and more each day what an impact she really had on me. Just as Asher and I do now, my Nonnie and I had so much fun together. We’d do everything from running errands to gardening and party prep. We shopped for new clothes, bags, and shoes and usually made a quick trip to Florida each summer. And, of course, there were always our lunches out.

Nonnie loved a lunch outing.

Hot Ranch Chicken and Bacon Sandwich |

As a kid, I actually ordered fairly adventurously for a kid. Everything from salads to pizza, to chicken fingers, and fun sandwiches.

Nonnie used to take me to a restaurant that always had the best chicken sandwich combined with melted cheese. So I tried as best I could to recreate that sandwich for us all here! She’d be so proud!

Hot Ranch Chicken and Bacon Sandwich |

Some Details for You

Step 1: make the dressing

This creamy dressing is easy to make. It’s made with fresh dried parsley, dill, and chives and the usual ranch ingredients: mayonnaise, buttermilk, Worcestershire, garlic, onion powder, cayenne, salt, and pepper.

I’ll usually toss in a jalapeño two, or a few tablespoons of salsa verde. YUM!

Blend everything up in a blender or food processor until creamy – super easy to do. This really adds all the flavor!

Hot Ranch Chicken and Bacon Sandwich |

Step 2: the chicken

The recipe calls for already-cooked chicken. You can use whatever you have on hand. Or just make my roasted lemon pepper chicken.

It’s simply chicken (I like to use thighs, but breasts are good, too) tossed with olive oil, Cajun seasoning, and black pepper. Then, roast the chicken and finish with lemon zest. You can either make the lemon pepper chicken or, as mentioned, use leftover chicken or rotisserie chicken.

Hot Ranch Chicken and Bacon Sandwich |

Step 3: assemble the sandwich

You’ll need ciabatta bread, cheese (I love to use Havarti and pepperjack), arugula, chicken, sun-dried tomatoes, pickles or pepperoncini (or both!), toasted sesame seeds, and crispy bacon. Then, add the dressing and salsa verde.

Slice the loaf in half lengthwise. Working with the bottom piece first, spread on a bit of dressing. Then, layer the bread with Havarti and pepperjack cheese. Now add the sliced chicken and then the salsa.

Hot Ranch Chicken and Bacon Sandwich |

Step 4: bake

Once you have everything layered up on the bottom piece of bread, throw the pan in the oven to warm the sandwich and melt the cheese.

Hot Ranch Chicken and Bacon Sandwich |

Step 5: the salad.

While everything bakes, mix the arugula with sun-dried tomatoes, cilantro or basil, dill, and toasted sesame seed

When the cheese is melted, remove the pan from the oven. Add the arugula and bacon, and finish with the top piece of bread. I like to bake for 5-10 minutes more to get the sandwich nice and toasty.

I serve these topped with extra ranch and then sweet potato fries + ketchup on the side.

The homemade fries and ketchup are not needed per se. But we sure do like a salty French fry right alongside a really great sandwich!

Hot Ranch Chicken and Bacon Sandwich |

Looking for fun family dinners? Here are my favorites: 

Black Pepper Chicken and Bacon Quesadillas

Sheet Pan Honey Buffalo Chicken with Broccoli

Cheesy Green Chile and Avocado Rice Quesadillas

One Skillet White Chicken Chili Bake

Cheesy Green Chile Chicken

Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce

Cauliflower Al Pastor Quesadillas

Lastly, if you make these Hot Ranch Chicken and Bacon Sandwiches, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Hot Ranch Chicken and Bacon Sandwich

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 sandwiches
Calories Per Serving: 593 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.




  • 1. To make the dressing. Combine all ingredients in a blender and blend until smooth. Taste and adjust the salt and pepper.
    2. To make the sandwich. Preheat the oven to 400° F. Lay the bread, cut side up, on a cutting board. Working with the top piece of ciabatta, pull out some of the insides to create a space for the filling. Spread the ranch dressing over the bottom piece of bread. Layer the cheese and chicken on top and season with salt and pepper. Pour the salsa verde over the chicken. Bake for 15 minutes, until the cheese is melted.
    3. Meanwhile, toss the arugula with the sun-dried tomatoes, cilantro, dill, and sesame seeds. Season the with salt.
    4. Remove the sandwiches from the oven. Arrange the greens over the chicken. Add the bacon, then drizzle with additional dressing. Add the top half of the ciabatta and gently push down on the sandwich. Bake another 5 minutes until toasted.
    5. Remove from the oven. Slice into 6 sandwiches. Serve and enjoy! 
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Hot Ranch Chicken and Bacon Sandwich |

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    1. Hey Kara,
      Thanks so much for making this recipe and your comment, love to hear that it turned out well for you! Xx

  1. 5 stars
    This sandwich was yummy! My husband went back for seconds, which he never does when it comes to bread (because trying to keep slim and trim).
    I have Long Covid and my sense of taste and smell are diminished. That’s why your recipes are perfect for me. There is so much flavor packed in them.
    The only hitch was that the dressing ended up thin. It was very runny. I think I used too much buttermilk??
    Thanks again. This is a keeper.

    1. Hey Sue,
      Thank you so much for making this sandwich, so glad to hear that it was enjoyed! I would try using less buttermilk next time to see if that helps:) Sorry about the Covid! xT

  2. 5 stars
    We made these for Mother’s Day lunch and were a huge hit! Not super spicy and amazing flavor!

    1. Thank you so much Allison:) Love to hear that this dish turned out well for you and I appreciate you making it! xT

  3. 5 stars
    I made this sandwich for mother’s day. I made herb butter sweet potato fries and the smashed cucumber watermelon salad with it. Everything was delicious. This is not a sandwich I would make often because all of the ingredients were expensive. It was definitely a special occasion sandwich. It also has a lot of steps, so not a quick a week night meal.

    1. Hey Kristen,
      Wonderful!! So glad to hear that this recipe turned out well for you, thanks for making it! Happy Mother’s Day! xT