Cheddar Bacon Ranch Chicken Melts (Print-Friendly Version)

Four thin chicken cutlets become four toasted sandwiches with cheddar, cooked bacon and ranch mayonnaise. Cook the chicken fully before assembling. Moderate skillet heat gives the cheese time to melt before the thick bread burns.

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# Ingredients You’ll Need:

→ Bread

01 - 8 slices Texas toast or thick white bread

→ Cheese

02 - 8 slices sharp cheddar cheese

→ Dairy

03 - 2 tablespoons butter, softened

→ Protein

04 - 2 large boneless, skinless chicken breasts

→ Seasonings

05 - Salt, to taste

06 - Black pepper, to taste

07 - 1 teaspoon garlic powder

08 - 1 teaspoon onion powder

→ Cooking Oil

09 - 1 tablespoon olive oil

→ Condiments

10 - 4 tablespoons ranch dressing

11 - 2 tablespoons mayonnaise

→ Bacon

12 - 8 slices cooked crispy bacon

# How to Make It:

01 - Slice the two breasts horizontally into four cutlets. Season with salt, pepper, garlic powder and onion powder.

02 - Heat olive oil in a skillet. Cook cutlets on both sides until the thickest parts reach 165°F, then move to a clean plate.

03 - Mix ranch dressing and mayonnaise. Butter one outer side of each bread slice.

04 - Spread the dressing mixture on the inner sides. Arrange four bottom slices with one cheese slice, one cooked cutlet and two cooked bacon slices each.

05 - Add a second cheese slice to each and close with the remaining bread, butter outward. Grill over moderate heat in batches.

06 - Turn carefully and continue until both faces are golden and cheese melts. Slice and serve promptly.

# Extra Suggestions:

01 - Eight bread slices and eight cheese slices make four sandwiches.

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