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 for this sub?

Yes, boneless skinless chicken breasts work well as a substitute. They're leaner than thighs, so be careful not to overcook them. Grill until they reach an internal temperature of 165°F, then rest for a few minutes before chopping to help retain moisture.

→ What can I use instead of ranch dressing?

Several alternatives work nicely: Caesar dressing for a tangier flavor, blue cheese dressing for more depth, or a simple mayo and herb mixture. For a lighter option, try Greek yogurt mixed with fresh herbs and a touch of garlic powder.

→ How can I make this sub ahead of time?

Prepare the chicken and bacon up to 2 days ahead and refrigerate. The chopped mixture (without dressing) can be made 4-6 hours ahead and kept refrigerated. Add the dressing just before serving and assemble on freshly toasted rolls to maintain texture.

→ What sides pair well with this sub?

Classic pairings include potato chips, french fries, or a simple side salad. For something heartier, try pasta salad, coleslaw, or roasted potatoes. Pickle spears or pepperoncini add a nice acidic balance to the rich sub.

→ Can I make this sub without a grill?

Absolutely! Cook chicken thighs in an oven at 425°F for about 20-25 minutes, or pan-sear them on the stovetop until fully cooked. The sub rolls can be toasted in a conventional oven, toaster oven, or even in a dry skillet on the stovetop.

→ What's a good substitute for the BBQ rub?

A simple mixture of paprika, garlic powder, onion powder, brown sugar, salt, and pepper works well. Other options include Cajun seasoning for a spicier sub, Italian seasoning for an herbal flavor, or even just salt and pepper with a touch of garlic powder for a simpler profile.