Whether you’re making a casual weeknight dinner or looking to impress at lunchtime, this melt delivers bold flavor in a familiar, crowd-pleasing form. Pair it with chips, fries, or a crisp side salad for a complete and satisfying meal.
Servings and timing:
Total Time: 30 minutes
Yield: 4 sandwiches
Ingredients:
- 8 slices Texas toast (or thick white bread)
- 2 large boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 8 slices cooked crispy bacon
- 8 slices sharp cheddar cheese
- 4 tablespoons ranch dressing
- 2 tablespoons mayonnaise
- 2 tablespoons butter, softened
Instructions:
- Prep Chicken:
Slice chicken breasts in half horizontally to create 4 thin cutlets. Season both sides with salt, pepper, garlic powder, and onion powder. - Cook Chicken:
Heat olive oil in a skillet over medium heat. Cook chicken 4–5 minutes per side until golden and fully cooked. Set aside. - Make Spread:
Mix ranch dressing and mayonnaise in a small bowl until smooth. - Assemble Sandwiches:
Spread butter on one side of each bread slice. Spread the ranch mayo on the unbuttered side. Layer in this order: 1 slice cheddar, chicken, 2 slices bacon, another cheddar slice, and top with second bread slice, buttered side out. - Grill Sandwiches:
Clean the skillet and return to medium heat. Grill each sandwich 3–4 minutes per side, pressing gently, until golden and crispy. - Serve:
Slice in half and serve warm with a side of your choice.
Variations:
- Swap cheddar for pepper jack or smoked gouda for a flavor twist.
- Add sliced tomatoes, caramelized onions, or avocado for extra layers.
- Try it with sourdough or brioche for a different texture and taste.
Tips:
- Use a panini press for even crisping and perfect grill marks.
- If using precooked chicken like rotisserie, just warm it slightly before assembling.
- For extra crunch, sprinkle fried onions inside before grilling.