Crispy Bacon & Ranch Chicken Melt: Cheesy, Crunchy, Crave-Worthy
Crispy bacon, juicy chicken, melty cheddar, and zesty ranch dressing grilled between buttery slices of bread—this chicken melt delivers bold flavor and cozy comfort in every bite.
Ingredients
- 2 large chicken breasts cooked and sliced (or use crispy chicken tenders)
- 8 slices bacon cooked until crispy
- 8 slices sandwich bread sourdough, white, or whole grain all work
- 8 slices sharp cheddar cheese
- ½ cup ranch dressing homemade or store-bought
- 2 tablespoons butter softened for spreading on bread
- Optional: tomato slices red onion, or lettuce for extra flavor
Instructions
- Step 1: Cook the bacon in a skillet until crispy. Drain on paper towels and set aside.
- Step 2: If not using pre-cooked chicken, grill or pan-cook your chicken breasts with a little oil, salt, and pepper. Let rest, then slice thinly.
- Step 3: Lay out your bread. Spread ranch dressing on one side of each slice. On four slices, layer cheddar, sliced chicken, bacon, and another slice of cheddar. Top with the other bread slices, ranch side in.
- Step 4: Butter the outside of each sandwich.
- Step 5: Heat a skillet or griddle over medium heat. Cook each sandwich for 3–4 minutes per side until golden brown and cheese is melted.
- Step 6: Let cool slightly, slice, and serve.
Notes
Chef Derek’s Secret Tips
- Double cheese it: Layer cheddar on both sides of the chicken to create that perfect cheesy seal when melted.
- Crispier chicken hack: Dust chicken with a bit of cornstarch before pan-frying for a next-level crunch.
- Ranch butter twist: Mix a little ranch dressing into your softened butter before spreading it on the bread—flavor boost guaranteed.
- Flatten your chicken: Pound chicken breasts thin for even cooking and better stackability in the melt.
- Press it down: Use a cast iron skillet or foil-wrapped brick to gently press the sandwich while grilling—crispy bread, gooey center.