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Blackened Chicken Bacon Ranch Sandwiches

Juicy blackened chicken breasts topped with melted provolone, crispy bacon, and creamy ranch on a toasted sub roll.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Blackening Spice Rub
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper adjust to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
Sandwich Assembly
  • 2 lbs chicken breasts boneless, skinless
  • 8 slices bacon cooked until crispy
  • 4 sub rolls or hoagie buns
  • 8 slices Provolone cheese or Monterey Jack
  • 2 tbsp olive oil for cooking
  • 1 cup ranch dressing
  • 1 cup lettuce shredded or leaves
  • 1 tomato sliced
  • 0.5 cucumber sliced (optional)

Equipment

  • Cast iron skillet or heavy frying pan
  • Small mixing bowl
  • Meat Mallet
  • Tongs

Method
 

  1. In a small bowl, whisk together paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper.
  2. Pound chicken breasts to an even 1/2 inch thickness. Coat with olive oil and rub the spice mixture generously over both sides.
  3. Cook bacon in a large skillet over medium heat until crispy. Remove bacon, leaving about 1 tbsp of grease in the pan.
  4. Increase heat to medium-high. Add chicken cutlets to the pan. Sear for 4-5 minutes per side until a dark crust forms and chicken is cooked through (165°F).
  5. In the last minute of cooking, top each chicken piece with 2 slices of Provolone cheese. Cover pan with a lid to melt the cheese.
  6. Slice open the sub rolls and toast them until golden brown.
  7. Spread ranch dressing on the top and bottom of each bun.
  8. Assemble sandwiches: Bottom bun, lettuce, tomato, cucumber slices, cheesy blackened chicken, crispy bacon strips, and top bun.
  9. Serve immediately while warm.

Notes

For extra heat, add hot sauce to the ranch dressing.