Chicken Bacon Ranch Melt Recipe

Cook and prepare bacon

Lay bacon slices in a cold skillet, then turn heat to medium. Cook, turning occasionally, until crisp and browned, about 8–10 minutes. Transfer bacon to a paper-towel-lined plate to drain; when cool, chop into 1/2-inch pieces.

Prepare chicken

If using leftover roasted chicken, shred or finely chop into small pieces. If using raw chicken breasts, poach: place two 6-oz boneless skinless breasts in a pot, cover with water or low-sodium chicken broth, bring to a gentle simmer, and poach 10–12 minutes until internal temperature reaches 165°F (74°C). Remove, cool slightly, then shred. Measure 2 cups packed shredded chicken.

Combine filling ingredients

In a medium bowl, add 2 cups shredded chicken, chopped bacon pieces, 1 tablespoon ranch dressing, 2 tablespoons mayonnaise, 1/2 teaspoon Dijon mustard (optional), minced shallot, and 1 tablespoon sliced chives. If you want a stronger ranch flavor, add 1/2 teaspoon ranch seasoning. Season with 1/4 teaspoon freshly ground black pepper and gently fold until evenly combined. Taste and adjust salt and ranch to preference.

Prep bread and cheese

Lay out 8 slices of sourdough. Spread a thin layer of softened butter on one side of each slice (these will be the exterior for grilling). On the unbuttered side of 4 slices, distribute the shredded cheddar evenly (about 1/4 to 3/8 cup per sandwich face).

Build the melt

Divide the chicken-bacon-ranch filling evenly among the 4 sandwiches, placing it atop the cheddar on the unbuttered bread sides. Sprinkle a little extra cheddar over the filling for good melt coverage. If using, add sliced tomato or pickles on top of the filling. Place the remaining 4 bread slices on top, buttered side up, to form sandwiches.

Grill on stovetop

Heat a large nonstick skillet or griddle over medium heat. When hot, place sandwiches (butter side down) and cook 3–4 minutes until the underside is golden brown. Press gently with a spatula or a second pan; flip and cook another 3–4 minutes until the other side is golden and cheese is melted. If the bread browns before cheese melts, lower heat to medium-low and cover the pan for 1–2 minutes to trap heat and finish melting.

Alternate: Oven method

Preheat oven to 375°F (190°C). Place assembled sandwiches on a baking sheet, buttered side up. Bake 8–10 minutes, then flip and bake another 6–8 minutes until bread is golden and cheese is melted. Optionally finish under broiler for 30–60 seconds to crisp tops—watch carefully to avoid burning.

Remove sandwiches from heat and let rest 1 minute. Cut each sandwich in half on the diagonal. Serve hot with extra ranch dressing for drizzling or dipping and optional pickles or tomato on the side.