Cheesy Chopped Bacon Chicken Ranch Sandwiches
All the ingredients of an amazing bacon chicken ranch sandwich, topped with Cabot cheddar and chopped into a smashingly-delicious sandwich.
Equipment
- Traeger grill
- Pan or dish
- Whisk
- Cutting board and cleaver knife
- Spatula
Ingredients
- 6 slices Cabot Vermont Sharp Cheddar Cheese Slices
- 1 pound boneless skinless chicken thighs
- Chicken marinade
- 1/4 cup soy sauce
- Juice of one lime
- 1/4 cup Worcestershire sauce
- 1/4 cup olive oil
- 2 tbsp agave
- 1 clove garlic
- 1 tsp cumin
- 2 tbsp dijon mustard
- 6 slices bacon
- 1/4 head Iceberg lettuce
- 3 small tomatoes
- 4 slices red onion
- Horseradish ranch sauce
- 1/4 cup mayo
- 2 tsp hot sauce
- 2 tbsp horseradish
- 2 tbsp ranch dressing mix
- 1/4 cup buttermilk
- 1/4 cup parmesan cheese
- Hoagie rolls
Instructions
- Prepare marinade in a shallow dish or bowl by combining the soy sauce, lime juice, Worcestershire sauce, garlic, olive oil, agave, cumin and dijon and whisking until well blended.
- Place the chicken thighs in the marinade and turn to coat.
- Cover the marinade and refrigerate the chicken for at least one hour, turning the meat at least once.
- Preheat your Traeger Flatrock griddle in two zones to medium heat.
- Arrange the bacon slices on one zone of the hot griddle and cook until just crisp.
- Transfer the bacon to a paper towel lined plate and scrape off most of the bacon grease.
- Remove the chicken from the marinade and place it on the section of the hot griddle where you just cooked the bacon.
- While the chicken cooks...
- Make the horseradish ranch sauce by mixing together the mayo, horseradish, ranch mix, buttermilk, hot sauce and parmesan. Taste and adjust seasoning to your preferences.
- Assemble the rest of your ingredients-- slice the tomatoes, wash and cut the lettuce into big pieces, and slice the red onion on a big cutting board.
- Slice the hoagie rolls in half, leaving the edge intact.
- Brush the inside of the hoagie rolls with the remaining 1/2 tsp mayonnaise.
- Flip the chicken and continue cooking until it reaches an internal temperature of 150*.
- Add slices of the Cabot Vermont Sharp Cheddar cheese to the top of each chicken piece on the griddle.
- Cover the chicken and cheese with a cooking dome or lid and continue cooking until the internal temperature reaches about 160* and the cheese is fully melted.
- Allow the chicken to rest on a loosely tented plate for about 5 minutes.
- Toast the hoagie roll until golden brown.
- Put 3-4 chicken and cheese pieces on top of the vegetables on your cutting board.
- Add a few slices of bacon and a few spoonfuls of the prepared sauce.
- Using a cleaver, chop your ingredients until even bite-sized pieces have been achieved and the ingredients are combined.
- Scoop the chopped chicken, cheese and vegetables into the prepared hoagie rolls.
- Serve your Cheesy Chopped Bacon Chicken Ranch sandwiches while hot and enjoy!