Chopped Chicken Bacon Ranch Sub

This chopped chicken bacon ranch sub transforms everyday ingredients into a mouthwatering sandwich that rivals any deli favorite. The combination of smoky grilled chicken, crispy bacon, and cool ranch creates layers of flavor that make this sub irresistible for lunch or dinner.

I created this recipe when looking for a way to use leftover grilled chicken, and it quickly became a weekend tradition in our home. My teenagers now request these subs before their sports games for that perfect balance of protein and flavor.

Ingredients

• Boneless skinless grilled chicken thighs: Provide juicy flavor that stays tender even when chopped. Dark meat is more forgiving on the grill than breasts.
• Crispy thick cut bacon: Adds smoky crunch and depth. Look for center cut with good fat distribution.
• Fresh tomato slices: Bring brightness and acidity. Choose ripe but firm tomatoes that will hold up when chopped.
• Shredded lettuce: Provides freshness and texture. Iceberg or romaine both work well.
• Ranch dressing: Acts as the creamy binder. Use good quality or homemade for best flavor.
• Salt and pepper: For seasoning enhancement.
• Shredded mozzarella cheese: Adds meltable creaminess. Fresh mozzarella can be used but may make the mixture too wet.
• AllPurpose BBQ rub: Infuses the chicken with flavor. Choose one with a balance of sweet, savory and smoky notes.
• Toasted sub rolls: Provide the perfect vehicle. Look for rolls with a slight crust that will hold up to the filling.

Step-by-Step Instructions

Season and Grill Chicken:

Cover chicken thighs thoroughly with BBQ rub, pressing it in to adhere. Grill over medium high heat for about 5 to 7 minutes per side until the internal temperature reaches 165°F. The chicken should have nice grill marks and caramelization for maximum flavor. Let rest for 5 minutes before chopping.

Prepare Remaining Components:

Cook bacon in a skillet over medium heat until crispy but not burnt, about 10 minutes total, turning occasionally. Meanwhile, slice tomatoes evenly and toast the sub rolls on the grill cut side down just until they develop light grill marks. Remove bacon to paper towels to drain excess fat.

Create the Chopped Mixture:

On a large cutting board, create a bed of shredded lettuce. Add the grilled chicken, crispy bacon broken into pieces, and tomato slices on top. Using two large knives, chop everything together with a rocking motion until well mixed but not pureed. You want recognizable pieces of each ingredient.

Season and Bind:

Sprinkle salt and pepper evenly over the mixture. Add shredded mozzarella cheese and drizzle ranch dressing across everything. Continue chopping while mixing to incorporate all ingredients evenly. The mixture should hold together when scooped but not be overly wet.

Assemble Subs:

Scoop generous portions of the chopped mixture onto each toasted sub roll. Press gently to pack the filling without compressing it too much. Serve immediately while still warm for the best flavor and texture experience.

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The BBQ rub on the chicken is my secret weapon in this recipe. I discovered its power when experimenting with different chicken seasonings, and it adds complex flavor without requiring dozens of individual spices. My family now keeps a jar of homemade BBQ rub specifically for these subs.

Make Ahead Options

The beauty of this recipe lies in its flexibility for preparation. You can grill the chicken and cook the bacon up to two days in advance, storing them in the refrigerator. When ready to serve, simply reheat gently in a microwave or low oven before chopping. The vegetables should be prepared fresh for the best texture, but the entire mixture can be chopped and assembled up to two hours before serving, then wrapped tightly and kept at room temperature. This makes the recipe perfect for entertaining or busy weeknights when time is limited.

Flavor Variations

This sub sandwich welcomes creative adaptations based on your preferences. For a spicy version, add sliced jalapeños or a dash of hot sauce to the ranch dressing. Mediterranean flavors work beautifully when you swap the BBQ rub for Greek seasoning and use feta instead of mozzarella. For a lighter option, substitute grilled chicken breasts for thighs and use a light ranch dressing. During summer months, try adding fresh herbs like basil or cilantro to brighten the flavor profile even more.

Serving Suggestions

These subs shine as the centerpiece of a casual meal. Pair them with simple sides like kettle chips, a tangy coleslaw, or a light garden salad to balance the richness. For entertaining, cut the assembled subs into thirds for impressive appetizer portions that guests can enjoy without committing to a full sandwich. These also pack wonderfully for picnics or beach days when wrapped tightly in parchment paper then foil to maintain their structure and freshness.

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Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts work well as a substitute. Just be careful not to overcook them as they contain less fat than thighs and can dry out more easily. Consider reducing the cooking time slightly and checking that the internal temperature reaches 165°F.

→ How can I make this sub lower in calories?

To reduce calories, use light ranch dressing, part-skim mozzarella cheese, turkey bacon instead of regular bacon, and opt for whole grain sub rolls. You can also increase the vegetable proportion and slightly decrease the meat portions.

→ Can I prepare components ahead of time?

Absolutely! You can grill the chicken and cook the bacon up to two days in advance. Store them in the refrigerator and reheat slightly before chopping. The vegetable prep can also be done several hours ahead, though the final chopping and assembly is best done just before serving.

→ What's a good substitute for ranch dressing?

Great alternatives include Caesar dressing, chipotle mayo, Italian dressing, or a simple mixture of mayo and mustard. For a healthier option, try Greek yogurt mixed with herbs and a splash of lemon juice.

→ What sides pair well with this sub?

This hearty sub pairs nicely with kettle chips, potato salad, coleslaw, a simple green salad, or fresh fruit. For a lighter meal, serve with vegetable sticks and hummus.

→ Can I make this into a hot sub?

Yes! After assembling the sub, wrap it in foil and warm in a 350°F oven for 5-10 minutes. This will melt the cheese further and create a more cohesive sandwich. You can also use a panini press for a crispy exterior.