Chicken Bacon Ranch on Sourdough Hoagies
These Chicken Bacon Ranch sandwiches on Sourdough Hoagie buns are going to be a family favorite! A simple homemade chutney will add so much flavor to this sandwich. Don’t forget the chips!
Ingredients:
6 Old Soul Sourdough Hoagie buns
1 lb boneless chicken (we like thighs or tenderloins for something different)
Avocado Oil Spray
1-2 packs of Ranch Seasoning
Sandwich toppings, provolone cheese, lettuce, tomato, jalapeno, etc.
Ranch Dressing
Start by making the chutney. While the chutney is cooking you can prepare the chicken.
Heat your grill or oven to 375.
Grab a sheet pan and line with foil. You can cook the chicken in the oven or on the grill. We have done both, but I wouldn’t skip the foil for either. It helps the chicken cook easier with the ranch seasoning. For the oven method, we have used a cookie sheet on the foil to help the chicken from sitting in the juice.
Spray foil with the Avocado Oil. Coat nicely to prevent sticking. Lay chicken on paper towels and spray avocado oil on the chicken. sprinkle ranch seasoning on them. Flip chicken over and spray again, and sprinkle the rest of the seasoning on them. Lay on foil.
Cook chicken until the temp reads 165 degrees, turning about halfway through. The grill helps the chicken get a little char on them, but we’ve done both grill and oven with great results. This usually takes about 20-30 minutes. Once finished, remove and cover again with foil for about 10 minutes. We like to let our meats rest to reabsorb some moisture into them. Patience is key.
Cut your hoagies hot dog style. You can toast them in the broiler, or not. We do both.
Spread chutney on the bottom buns. Cut up chicken into strips and add on top. Dress how you like and enjoy!
