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Restaurants›Pierro's Italian Bistro›Chicken, Bacon, Ranch Sammy Recipe

Chicken, Bacon, Ranch Sammy Recipe

Name: Pierro's Italian Bistros Chicken, Bacon, Ranch Sammy Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 piece boneless skinless chicken breast; 3 slices sliced bacon; 2 slices mozzarella cheese; 2 pieces sandwich rolls or brioche buns; 2 leaves romaine lettuce leaves; 4 slices tomato; 4 slices red onion; 1 tbs olive oil; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 0.25 cups mayonnaise; 0.25 cups sour cream; 0.25 cups buttermilk; 1 tbs fresh parsley, finely chopped; 1 tbs fresh chives, finely chopped; 0.5 tsp dried dill; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.5 tsp lemon juice; 0.25 tsp salt; 0.125 tsp black pepper

Inspired by Pierro's Italian Bistro

Time35m

Serves2

Grilled chicken breast, bacon, mozzarella with lettuce, tomato, onion and creamy ranch dressing.

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Ingredients

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Sandwich

1 piece boneless skinless chicken breast

3 slices sliced bacon

2 slices mozzarella cheese

2 pieces sandwich rolls or brioche buns

2 leaves romaine lettuce leaves

4 slices tomato

4 slices red onion

1 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins garlic powder

Ranch Dressing

1/4 cups Mayonnaise

1/4 cups Sour cream

1/4 cups Buttermilk

1 tbs fresh parsley, finely chopped

1 tbs fresh chives, finely chopped

1/2 tsp Dried dill

1/4 tsp Watkins garlic powder

1/4 tsp Onion powder

1/2 tsp ReaLemon lemon juice

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Method

Ranch Dressing

Whisk together mayonnaise, sour cream and buttermilk in a small bowl until smooth.

Add chopped parsley, chives, dried dill, garlic powder, onion powder, lemon juice, salt and pepper. Stir to combine and taste; adjust seasoning if necessary.

Cover and chill in refrigerator at least 15 minutes (or up to 24 hours) to let flavors meld. If dressing becomes too thick, thin with a splash of additional buttermilk or water to desired consistency.

Sandwich

Prepare and brine (optional)

Pat the chicken breast dry. If the breast is large or uneven, butterfly or pound to about 3/4-inch thickness for even cooking. Lightly season both sides with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp garlic powder. If time allows, set aside 10 minutes for seasoning to penetrate.

Cook the bacon

In a medium skillet over medium heat, cook bacon slices until crisp, about 6–8 minutes, turning occasionally. Transfer bacon to paper towels to drain and keep warm.

Grill or pan-sear the chicken

Heat a grill pan or skillet over medium-high heat and brush with 1 tbs olive oil. When the pan is hot (oil shimmering), add the seasoned chicken breast. Cook 4–6 minutes per side, depending on thickness, until internal temperature reaches 165°F (74°C) and juices run clear. During the last minute of cooking, place the mozzarella slices on the chicken to melt; cover the pan briefly or close the grill lid to help cheese melt.

Toast the buns

While chicken rests 3–5 minutes, split the rolls or buns and toast cut sides in the same skillet or on the grill for 1–2 minutes until lightly golden.

Assemble the sammy

Spread about 1 to 1.5 tbs ranch dressing on the bottom half of each toasted bun. Place romaine leaves on top of the dressing, then the mozzarella-topped chicken breast (slice in half if using one large breast to make two sandwiches), add 1–2 slices of tomato, 2 slices of red onion, and 1–2 slices of cooked bacon per sandwich. Drizzle another teaspoon of ranch on the top bun (optional), then close the sandwich.

Inspired by Pierro's Italian Bistro

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